Caroline Cake

Ingredients

• Two cupfuls of sugar
• Two and a-half cupfuls of flour
• One cupful of sweet cream
• Two table-spoonfuls of butter
• Two tea-spoonfuls of baking-powder
• Five eggs (whites)

Method

1. 1

   Beat the butter and sugar well together; add the cream, and then the flour, into which the baking-powder has been stirred; and lastly put in the whites of the eggs, well beaten.

2. 2

   Bake in two loaves for three-quarters of an hour in a moderate oven.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 231. The excerpt below is the record exactly as published.

CAROLINE CAKE. The following quantities will make two loaves. Two cupfuls of sugar. Two and a-ha1£ cupfuls of flour. One cupful of sweet cream. Two table-spoonfuls of butter. Two tea-spoonfuls of baking-powder. Five eggs (whites). Beat the butter and sugar well together ; add the cream, and then the flour, into which the baking-powder has been stirred; and lastly put in the whites of the eggs, well beaten. Bake in two loaves for three-quarters of an hour in a moderate oven. SHELLBARK (nUT) CAKE. Two cupfuls of sugar. One cupful of butter. One cupful of milk. Four eggs. CAKE. 531 Two tea-spoonfuls of baking-powder. One pint of nut-meats. Flour to thicken. Cream the butter and sugar together, and then add the yolks of the eggs, the milk, and the flour with the baking- powder stirred into it. Next add the nut-meats, chopping them coarsely before adding ; and lastly stir in the beaten whites of the eggs. Bake for three-quarters of an hour in a well buttered pan in a moderate oven. CUP-CAKES, IN GEM PANS. These are very satisfactory, but are only good when quite fresh. The following ingredients will make sixteen cakes : One-half cupful of butter. One cupful of sugar. Two eggs. Fruit — raisins or currants. One cupful of milk. Three tea-spoonfuls of baking-powder. Two cupfuls of flour. Two tea-spoonfuls of lemon extract. Place the materials together the same as in the preced- ing recipe. Heat the gem-pans slightly, grease them thoroughly with butter, and place a small table-spoonful of the batter in each gem plate ; then lay upon the batter three or four whole raisins well floured, or scatter over it a few floured currants or two or three thin slices of citron. Add another small table-spoonful of the cake-batter to each gem, thus arranging the fruit in the center; then bake in a rather quick oven. These are very nice cakes for children (if cake is allowed them at all), for they are not at all rich. 532 THE PATTERN COOK-BOOK. DROP CAKES. One cupful of brown sugar. Three cupfuls of flour. Three-quarters cupful of butter. Two tea-spoonfuls of soda. One cupful of sour milk. One tea-spoonful of cloves. Three-quarters cupful of mo- One tea-spoonful of cinnamon, lasses. Two eggs. Warm the molasses, dissolve the soda in the milk, and add it to the molasses. Rub the butter and sugar to a cream, and add the beaten eggs, and then the molasses mixture. Sift the spice with the flour, and stir the latter in ; then beat until all is smooth. Drop by spoonfuls on a buttered baking-tin, or bake in gem-pans or patty-pans, oiling well in any case. ROLLED JELLY CAKE. Two eggs. One cupful of sugar. One and a-half cupful of flour. Three table-spoonfuls of milk. One-half tea-spoonful of salt. Two tea-spoonfuls of baking-powder. Mix together the sugar and the yolks of the eggs, beat- ing well, then add the milk and salt, and the flour, into which has been stirred the baking-powder. Lastly stir in the beaten whites of the eggs. Butter a dripping or cookie pan, turn in the batter, and bake quickly in a quick oven. When the cake is done, turn it bottom up on a baking-board; spread the cake with jelly, roll it up, and wrap a cloth or towel about it to keep it in shape until cooled. Cut from the end of the roll when 533 CAKE. SPONGE JELLY ROLL. Three eggs. One coffee-cupful of sugar. One coffee-cupful of flour. Two tea-spoonfuls of lemon extract. One-half tea-spoonful of salt. Two table-spoonfuls of water. Put the ingredients together the same as in the preced- ing recipe, and roll up as directed. This makes a larger cake than the last mentioned. MARBLE CAKE. One cupful of sugar. One-half cupful of butter. Rub these to a cream, divide the cream into two por- tions, and use one portion for the dark and the other portion for the light part of the cake. THE DARK PART. One-quarter cupful of molasses. One-half cupful of milk. One cupful of flour. Two eggs (yolks). One tea-spoonful of baking-powder. One-half tea-spoonful of cloves. One-half tea-spoonful of cinnamon. One-quarter tea-spoonful of grated nutmeg. Add to one of the portions of creamed butter and sugar the beaten yolks of the eggs, and then the milk and molasses. Stir the powder, spice and flour together, add the mixture, and beat thoroughly for three or four min- utes. It may be found necessary to slightly increase the 534 THE PATTERN COOK-BOOK. quantity of flour named. The track made by the spoon in stirring the butter should not at once sink back. THE LIGHT PART. Two eggs (whites). One tea-spoonful of baking-powder. One-half cupful of milk. One cupful of flour. Add the milk to the other portion of sugar and butter ; then put in the flour, into which the powder has first been stirred ; and lastly add the beaten whites of the eggs. Place a layer of the dark part in a well buttered cake- lin, then a layer of the light, and so continue until all the batter is used, ending with the dark. Bake for three- quarters of an hour in a moderate oven. DOUGLASS CAKE. One and a-half cupful of sugar. One cupful of milk. One-half cupful of butter. One cupful of raisins. Two and a-half cupfuls of flour

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