Apricot Layer Cake

Ingredients

• half a pound of butter
• half a pound of powdered sugar
• the yolks of five eggs
• six ounces of flour
• two ounces of cornstarch
• a teaspoonful of baking powder
• a quarter of a teaspoonful of mace
• a teaspoonful of vanilla
• two tablespoonfuls of sherry
• the whites of two eggs
• four tablespoonfuls of powdered sugar
• some apricots

Method

1. 1

   Beat butter to a cream, add powdered sugar, then yolks of eggs and beaten whites, flour, cornstarch, and baking powder.

2. 2

   Beat well; add mace, vanilla, and sherry.

3. 3

   Grease three round tins, pour in the cake, and bake for fifteen minutes.

4. 4

   Cool, layer with apricots and meringue made from egg whites and powdered sugar.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 153. The excerpt below is the record exactly as published.

Apricot Layer Cake. — Beat half a pound of butter to a cream, add half a pound of powdered sugar, beating all the while; then put in the yolks of five eggs and, after, the whites well beaten, six ounces of flour, two ounces of corn- starch, and a teaspoonful of baking powder. Beat well; add a quarter of a teaspoonful of mace, a teaspoonful of vanilla, and two tablespoonfuls of sherry. Grease three round tins and pour in the cake, and bake in a moderately quick oven for fifteen minutes. When done remove carefully, and stand the cakes on a cloth to cool for a few minutes. Pare some apricots, and slice them thinly. Beat the whites of two eggs lightly, and add four tablespoonfuls of powdered sugar

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