Corn-Starch Cake

Ingredients

• One-half cupful of starch
• one-half cupful of flour
• one-half cupful of fine granulated sugar
• one-third cupful of butter
• one teaspoonful of baking-powder
• two small eggs

Method

1. 1

   Beat butter to cream, add sugar, then eggs, and mix well.

2. 2

   Stir in flour, corn-starch, and baking powder sifted together.

3. 3

   Beat for five minutes and bake immediately.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 165. The excerpt below is the record exactly as published.

CORN-STARCH CAKE. One-half cupful of starch, one-half cupful of flour, one-half cupful of flne granulated sugar, one-third cupful of butter, one teaspoonful of bak- ing-powder and two small eggs. Beat the butter to a cream, add to it the sugar, then the eggs, and mix all well together. Stir in the flour, corn- starch and baking-powder previously sifted together. Beat for five min- utes and bake immediately in a moderate oven. When done remove from the pan and stand the cake on its side to prevent its getting heavy. B. I. T. OLD-FASHIONED SEED CAKE. Two cupfuls of flour, one-half cupful of sugar, one-half cupful of but- ter or clarified drippings, one teaspoonful of baking-powder

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