Caramel Cake

Ingredients

• one pint sugar
• scant half pint butter
• one large lemon
• yolks of five eggs
• half pint milk
• half gill rose water
• pint flour
• gill corn starch
• two teaspoons baking powder

Method

1. 1

   Cream sugar and butter, add lemon rind, yolks of eggs, milk, and dry ingredients.

2. 2

   Mix well and add whipped egg whites.

3. 3

   Bake in jelly pans and spread with caramel filling.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 59. The excerpt below is the record exactly as published.

Caramel Cake — .Cream one pint sugar and scant half pmt but^^ LAYER CAKE. 75 ter, add grated rind one large lemon, yolks of five eggs, part at a time, half pint milk and half gill rose water and'pint flour, gill corn stardh ana two teaspoons baking powder, sifted together. When well mixed add gently the well frotned whites. Bake in jelly pans and build as directed in preface spreading with a filling made as follows : mix scant gill granulated sugar, one egg, two tablespoons caramel and pinch cinnamon ; to this add yolk of egg beaten with half tablespoon cornstarch, work all together until smooth, stir it into half pint milk, cook in a custard kettle until thick ; let cool, spread on layers as directed in preface, icing top with Chocolate Icing. Chocolate Cake, — Cream two-thirds pint sugar and a gill of but- ter, stir in the well whipped whites of three eggs and the yolk of one ; when light add a heaping pint flour and one teaspoon baking powder sifted together ; now add a gill of milk and bake in jelly pans. For filling rub a tablespoon and a half grated chocolate with a half pint pulverized sugar, and two teaspoons of vanilla sugar ,- add slowly the well whipped whites^ of two eggs and spread over layers. Or use Cape May icing, doubling the recipe of latter ; or another filling is two ounces chocolate cooked over hot water with one cup water and one ounce sugar. Spread between layers. For Gemma Chocolate C7aA:e, mix four ounces each fresh butter and fine sugar and yolks of twelve eggs beaten to a froth; then add eight ounces each powdered almonds and grated vanilla chocolate ; stir well together, then put in two ounces sifted flour and last the well whipped whites twelve eggs. Cut two pieces of white paper round, leaving a margin to turn up around the edge. Make the cake equally thick on both pieces of paper, set in a slow oven and bake. When cold put a layer of preserved cherries on one and lay the other cake on top of it ; trim the edges smooth and ice with chocolate icing made Dy dissolving six ounces sugar in water and adding six ounces chocolate ; stir constantly ; let cook till it will follow the spoon when taken out or a skin has formed upon it. You can trim the cake with white icing in fancy designs and garnish the plate with fruit and white icing. Cream Cake, — Cream one and one-third pints sugar and a scant half pint butter

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