Cocoanut Cake

Ingredients

• 1½ cups sugar
• ½ cup butter
• 1 cup milk
• Whites of 4 eggs
• 1 teaspoon soda
• 1 teaspoon cream of tartar
• 2 cups Purity Flour

Method

1. 1

   Put cocoanut into the milk and let it stand while making the cake.

2. 2

   Mix and bake as layer cake above.

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 20. The excerpt below is the record exactly as published.

1 teaspoon cream of tartar. 1 cup fine granulated sugar. I cup Purity Flour. i teaspoon salt. I teaspoon vanilla. Beat whites of eggs until frothy. Add cream of tartar and continue beating until eggs are stiff, then add sugar gradually. Fold in flour mixed with salt and sifted 4 times and add vanilla. Bake 45 to 50 minutes in an unbuttered Angel Cake pan. Have the oven slow for the first 20 minutes, then increase heat. After cake has risen and begun to brown, cover gently with a buttered paper. Do not ]ar oven while baking. When baked, run a thin knife around it, support the inverted pan, and let cake gradually drop out. Page Twenty-fiv* PURITY FLOUR More Bread and Better Bread BOILED SUGAR SPONGE CAKE } cup water. 3 cup sugar. 1 cup Pvrity Flour. 3 eggs. Flavoring. Boil sugar and water until it thread.?. Beat eggs with a Dover beater until very light. Place bowl in a pan of cold water and pour the syrup into the eggs gradually, beating all the time, and continue beating until very light. Add flavoring and sift in the flour, folding in very carefully. Bake in a mod- erate oven about 25 minutes. SPONGE CAKE 3 egg3. i cup granulated sugar (fine). Grated rind and juice of 1 lemou. J cup Purity Flour. Pinch of salt. Sift flour and salt, beat eggs separately, add the sugar slowly to the beaten yolks, add lemon juice and rind, then the whites beaten very stiff. Fold in the flour. Bake in a rather deep tin for about 30 minutes. Bake slowly and do not disturb while baking. When sponge cake is removed from the oven it should be placed where it will not cool too quickly at first. This will help to prevent it from falling. CHILDREN'S SPONGE CAKE 4 eggs. 1 cup sugar. 4 tablespoons cold water. 1 cup Purity Flour. 2 teaspoons baking powder. Flavoring. Beat the yolks of eggs, add 1 cup sugar and beat until very light. Add cold water, then the flour in which the baking powder has been thoroughly sifted. Lastly fold in the whites of eggs beaten stiff. LILY CAKE i cup butter. ] cup sugar. i cup milk. li cups Purity Flour. 2i teaspoons baking powder. Whites of 3 eggs. i teaspoon lemon extract. f teaspoon vanilla. Cream butter and sugar, add milk and flour in which baking powder has been thoroughly sifted. then the beaten white.? of eggs and flavoring. Beat thoroughly and bake in a moderate oven. This r-ake is delicious with orange icing, and the contrast in color makes it more attractive. Page Twenty f :<- - -^■■ • "v--»-?^-».^ '^Jb.*' »."'J" t ■^ • ) Kb -' \^ tk \ \ X Of course, it was made from PURITV^I^QUR PURITy FUQUR More^read and Better Bread EXCELLENT LAYER CAKE l-J cups white sugar. i cup butter. 2 cups Purity Flour. 2 teaspoons baking powder. i cup milk. 3 eggs. Crean. butter and sugar, add beaten eg. yolks then ^J^^^^^e oven'^'t 2^' mSs' lee Then add flour in which baking powder has been sifted. Bake m a moderate with chocolate or any well-flavored icing. COCOANUT CAKE 1^ cups sugar. 5 cup butter, i cup milk. Whites of 4 eggs. J teaspoon soda. i teaspoon cream of tartar. 2 cups Purity Flour. Put cocoanut into the n.ilk and let it stand while making the cake. Mix and bake as layer cake above. COFFEE SPICE CAKE I cup butter. 1 cup sugar. 2 eggs. 1 cup strong coffee. 1 cup molasses. 1 cup chopped raisins. 1 teaspoon soda. 1 teaspoon cinnamon, i teaspoon cloves. Little grated nutmeg. 25 cups Purity Flour. Cream butter «„d sugar, add eggs slightl, beatea To this add 1 cup of tj;^= ««-. =f - -^.^^'S! irS^ 'Srrd"'B^.e r? ^-Z^^LX'^S^^:'^-^' ™ « toal Kats.s may be omitted. _ FRUIT CAKE, No. 1 J cup lard. •« 4 eggs. 1 teaspoon cinnamon. J teaspoon each of allspice, cloves and nutmeg. Purity Flour to make stiff batter. 1 cup raisins. 1 cup currants. 1 cup brown sugar. 1 cup molasses. 1 cup butter. 1 teaspoon soda. Cream shortening and sugar, add molasses in which *« -^^ ;-,',-; -h?our.*Matft„\""i^ flour. Next the well-beaten eggs, spices and fruit which has been areo^eu batter. Bake in a moderate oven about 2 hours. Page Twenty s e V e D PURITy FUOUR More BrEad and Better Bread FRUIT CAKE, No. 2 i cup butter. 1 cup sugar (brown). 2i cups Ptirity Flour. 2 eggs. 1 cup chopped nuts. 1 cup sour cream. 1 cup raisins (chopped). k pound citron (cut very fine). 1 teaspoon each cinnamon, cloves and nutmeg. 2 tablespoons molasses. 1 teaspoon soda. Combine as Fruit Cake No. l. CHRISTMAS CAKE pound butter, pounds raisins, pound mixed peel, cups Purity Flour. teaspoons mixed spices (cinnamon, allspice, nutmeg and mace). 1 pound brown sugar. 3 pounds currants. i pound almonds. 1 cup molasses. 3 teaspoons baking powder. 8 eerirs. Mix as Fruit Cake No. 1. Steam 2 hours and bake 2 liours in a moderate oven. WHITE FRUIT CAKE 1 cup butter. 2 cups sugar. 3 cups Purity Flour. 1 teaspoon salt. 8 egg whites. I cup cocoanut. 3 teaspoons baking powder. * glass white wine if desired. 4 pound citron. * pound almonds. 1 cup light sultana raisins. rtite?Tel"'!'er;" MTnd m/IT' r3i*' ff "=" Pr'''^-' «°" ''"^ =«'* ^'"<'<' '«?'=««'■ Beat the 3 hours .n A^^lT S^JtZ a t^^f i/rS SrlS°/i.°S. '°^'=''"^'^- ^^^^ '"' GOLDEN CAKE i cup butter. i cup sugar. Yolks of 5 eggs. J cup milk.

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