Apple Cake

Ingredients

• two cupfuls of sifted flour
• two teaspoonfuls of baking powder
• half a teaspoonful of salt
• whiles of two and yolk of one egg
• one tablespoonful of melted butter
• a cupful of milk
• enough large, tart apples

Method

1. 1

   Mix flour, baking powder, and salt.

2. 2

   Beat eggs, add lemon rind, butter, and milk.

3. 3

   Combine with flour to make a thick batter.

4. 4

   Spread in a pan, top with apple slices, brush with butter, sprinkle with sugar, and bake.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 67. The excerpt below is the record exactly as published.

two teaspoonfuls of baking powder; roll out one-quarter inch thick ; before cutting out sprinkle with a cup of glmonds which have been blanched and chopped and a teaspoon of granulated sugar mixed through them. Bake in quick oven. These should be eaten fresh, as should all cakes made without the addition of eggs. Angel Cake. — Four ounces and a heaping tablespoonful of flour, 12 ounces of powdered sugar, the whites of H eggs beaten to a very stiff froth (flavor with rose before beating), a teaspoonful of cream of tartar and a little salt, Mi^ the sugar, flour, salt and cream of tartar together and sift through a very fine sieve six times. Then stir in lightly the THE RURAL COOK BOOK. 91 beaten whites. Bake in a new pan, without greasing, £or *0 minutes. After taking from the oven, invert the pan and place upon cups or tumblers until the cake is cold, then remove and cover with a thin icing. No' soda is nsed. A pan with a tin tube in the center is preferable for Angel Cake No. 3— Take the whites of nine large eggs. Add to them a pinch of salt and whip them lightly until they are partly stiff, then add half a teaspoonful of cream of tartar and whip them until very stiff. Fold in carefully one and one-fourth cupful of granulated sugar , that has been sifted three times. Sift one cupful of the best pastry flour seven times (if you want a perfect cake), and fold it into the sugar and whipped eggs lightly. Last of all, add a teaspoonful of vanilla. Turn the cake into a large, unbutlered pan. Bake in a moderate oven from 35 to 50 minutes. Never open the oven door until you think the cake is done, as it falls very easily. On taking it from the oven turn it upside down in such a way that current of air will pass under it until it is cold. When cold loosen the cake from the sides of the pan and lift it out. It should be so delicately baked that this will not be difficult. If you intend to ice it cover it with a soft uncooked icing made with powdered sugar, white of egg and a very little vanilla. Angel cake is generally better for being kept a day before serving. If it is a little tough place it in a stone jar and cover with a plate. Let it ' stand for two or three days in this way and it will become tender. Apple Cake. — Measure two cupfuls of sifted flour, add two teaspoon- fuls of baking powder and half a teaspoonful of salt and sift again into a mixing bowl; make a well in the center; beat whiles of two and yolk of one egg until light, add grated rind of a lemon, one tablespoonful of melted butter and a cupful of milk; mix this gradually into the flour until you have a thick batter or very soft dough. Spread this on shallow, well-buttered tins, having batter not more than half an inch thick. Pare and cut into eighths enough large, tart apples

Cook this with the app: pantry check, scaling, and the assistant.