Aunt Elinor's Plain Layer Cake
From The Aunts' Cook Book, 1922
Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
No method was recorded for this recipe.
As published
This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 33. The excerpt below is the record exactly as published.
) 1 teaspoonful baking powder 1 cup sugar Pinch of salt 1 cup pastry flour J^ teaspoon vanilla Cakes and Cookies 111 Beat sugar with yolks of eggs till creamy. Add whites of eggs. Then flour mixed with baking powder and salt. Add vanilla. Put wax paper on large shallow .pan. Spread out very thin. Bake in slow oven 15 to 20 minutes. Spread with plum jam (not jelly) while hot and roll up in wax paper. Serve as luncheon dessert with cream. Aunt Elinor's Chocolate Roll Use Maillard's sweetened ground chocolate. 3 eggSy whites and yolks beaten separately 1 oz. chocolate or 3^ cup yi cup granulated sugar y^ cup flour 1 tsp. baking powder Mix thoroughly. Bake 12 minutes Aunt Emery's Chocolate Layer Cake 1 J^ cups pastry flour sifted whites 2 eggs 1 cup sugar 2 squares Baker's chocolate 2^ teaspoons baking 1 teaspoon vanilla powder J/^ cup milk ^ cup butter yolks of 2 eggs Cream butter, add sugar gradually, then yolks beaten, then whites beaten till stiffs, then flour (mixed with baking powder) and milk alternately, then melted chocolate and vanilla. Bake in moderate oven in three thin layers 10 to 15 minutes. 112 Cakes and Cookies Aunt Elinor's Devils Food 2 cups brown sugar ^ cup shaved chocolate 3^ cup butter and Crisco 1 tablespoon vanilla 3^ cup sour milk or cream 1 teaspoon baking soda 2 cups flour 3 eggs j/^ cup boiling water Cream butter and sugar, add egg yolks, milk and flour. Mix chocolate, soda and boiling water together until smooth, then add to first mixture. Lastly fold in sti£9y beaten whites of eggs. Bake in layers or little cakes at 375° to 400 **. Aunt Elinor's Plain Layer Cake 14: cup butter 1 J^ cups flour 1 cup sugar 2^ teaspoonsful baking 2 eggs powder ^ cup milk 1 teaspoonful flavoring
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