Butter Cake

Ingredients

• 1½ cups flour
• 1½ cups powdered sugar
• 1 cup butter
• 1/2 teaspoon baking powder
• 5 eggs
• 1 teaspoon vanilla

Method

1. 1

   Beat the butter and flour to a cream; add the yolks, then the beaten whites, and last the sugar, baking powder and vanilla.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 112. The excerpt below is the record exactly as published.

1 teaspoon baking powder 6 tablespoons water 1 teaspoon vanilla Beat the yolks of the eggs and the sugar thoroughly; add the water; then the sifted flour and the whites alternately, and the baking powder and vanilla last. Pour into a greased Turk's head and bake in a quick oven about fifteen minutes. CREAM SPONGE For cream sponge follow the recipe for Sponge Cake No. 3; bake in layers and fill with a custard made from the following: 1 cup milk 1/2 cup sugar 11/2 tablespoons cornstarch Yolk of 2 eggs 1 teaspoon vanilla Cook fike any other custard in a double boiler. JELLY ROLL 3 eggs Vz cup cold water iVi cups sugar Juice of Vi lemon 2 cups flour Vi teaspoon salt 1 teaspoon baking powder Beat the yolks with the sugar; add the liquid and sifted dry ingredients alternately; fold in the beaten whites and pour into shallow buttered tins, using only enough batter to cover the bottom of the pan. Bake about twelve minutes in a moderate oven; turn out on a paper well dusted with powdered sugar; cut off a thin strip from the sides and ends of the cake; spread with jelly and quickly roll. After the cake has been rolled wrap paper around it so that it will keep its shape. POTATO-FLOUR CAKE Yolks of 4 eggs 1 heaping teaspoon baking powder 1 cup sugar 1 teaspoon vanilla V2 cup potato floiu' Whites of 4 eggs Beat the yolks of the eggs very light with the sugar; add the potato flour and baking powder; flavor; fold in the whites "jare- fuUy and pour the mixture into a buttered tin. Bake in a very slow oven for about thirty-five minutes. 292 Planned for a Family of Four CAKES POUND CAKE 1 poiind butter 10 eggs 1 pound sugar Vi teaspoon grated nutmeg 1 pound flour 2 teaspoons vanilla Beat the butter and sugar to a cream; add the yolks of the eggs beaten light; then beat the whites to a stiff froth and add them alternately with the flour; flavor; put in two deep, buttered pans and bake in a moderate oven from forty to fifty minutes. ORANGE CAKE 1/2 pound butter Rind of 1 orange 1/2 pound sugar Juice of 2 oranges V2 pound flour 1 even teaspoon soda 5 eggs 1 teaspoon hot water Mix like pound cake, beating the oranges into the sugar and butter and adding the soda dissolved in hot water last. Bake ill a slow oven until thoroughly done. BUTTER CAKE 1% cups flour IV2 cups powdered sugai 1 cup butter Vz teaspoon baking powder 5 eggs 1 teaspoon vanilla

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