Bride’s Cake

Ingredients

• 1 cup shortening
• 2 cups sugar
• whites of 6 eggs
• 1/4 teaspoon rose or almond extract
• 4 cups pastry flour
• 4 teaspoons Royal Baking Powder
• 1/4 teaspoon salt
• 1 cup milk

Method

1. 1

   Cream shortening; add sugar slowly, beating well.

2. 2

   Add 2 unbeaten egg whites, one at a time, beating well after each addition.

3. 3

   Add flavoring.

4. 4

   Add flour sifted with baking powder and salt alternately with milk to first mixture.

5. 5

   Fold in remaining egg whites, beaten stiff.

6. 6

   Bake in large greased tube pan in moderate oven at 325°F about 1.5 hours.

7. 7

   When cold cover top and sides with Ornamental Icing and decorate as desired.

Nutrition per serving

As published

This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 20. The excerpt below is the record exactly as published.

Bride’s Cake 1 cup shortening 2 cups sugar whites of 6 eggs 14 teaspoon rose or almond extract 4 cups pastry flour 4 teaspoons Royal Baking Powder 14 teaspoon salt 1 cup milk Cream shortening; add sugar slowly, beating well. Add 2 unbeaten egg whites, one at a time, beating well after each addition. Add flavoring. Add flour sifted with baking powder and salt alternately with milk to first mixture. Fold in re- maining egg whites, beaten stiff. Bake in large greased tube pan in moderate oven at 325° F. about 144 hours. When cold cover top and sides with Ornamental Use Level Measurements in all Royal Recipes 18 Bake It with Royal and Be Sure Icing (page 26) and decorate as de- sired. For a richer cake, a layer of almond paste may be spread on top of cake before frosting it. Makes 1 ten-inch cake. Magnolia Cake A Birthday Cake 6 eggs 2 cups sugar 1 cup boiling water 1 teaspoon vanilla extract 21% cups pastry flour 3 teaspoons Royal Baking Powder Separate eggs; beat yolks until thick and lemon color. Add I cup of the sugar gradually, beating constantly. Add boil- ing water very slowly, then vanilla ex- tract. Sift flour and baking powder to- gether 3 times. Fold into first mixture. Beat egg whites until stiff; add remaining 1 cup sugar gradually, beating con- stantly. Fold into mixture. Bake in very large ungreased tube pan in moder- ate oven at 350° F. for 114 hours. Invert and let cool in pan. When cold, split into three layers; spread with Mint Cream Filling. Cover top and sides thickly with Marshmallow Frosting (page 26). Makes 1 ten-inch cake. Mint Cream Filling 34 cup sugar 4 tablespoons cornstarch 34 teaspoon salt 1 cup water 2 egg yolks 1 tablespoon butter 1 teaspoon mint extract green food coloring Mix sugar (except 2 tablespoons), cornstarch and salt. Add water slowly and cook over boiling water until very thick, stirring constantly. Add egg yolks mixed with 2 tablespoons sugar; cook 3 minutes longer. Beat until smooth. Add butter; cool. Add mint extract and color a delicate green. Sour Cream Chocolate Cake 1 cup sour heavy cream 1 cup sugar 2 eggs 1 teaspoon vanilla extract 134 cups pastry flour 1 teaspoon Royal Baking Powder 4 teaspoon soda 34 teaspoon salt 2 squares unsweetened chocolate, melted 1 recipe Sea Foam or Fudge Frosting (page 25) Place sour cream, sugar, eggs and flavoring in mixing bowl; beat well. Sift together dry ingredients and add to first mixture; beat until smooth. Add melte¢) chocolate. Bake in 2 greased 9-inch layer: cake pans in moderate oven at 375° F. for 25 minutes; cool. Put layers together and cover top and sides of cake with frosting, Makes 1 two-layer cake. Coffee Chocolate Cake 3 squares unsweetened chocolate : 34 cup strong hot Chase & Sanborn’s Coffeer 4 cup white corn syrup 44 cup shortening 1 cup sugar 3 eggs 1 teaspoon vanilla extract 134 cups pastry flour 3 teaspoons Royal Baking Powder 14 teaspoon salt

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