Cornstarch Jelly Cake

Ingredients

• 1 cup butter
• 1 cup flour
• 2 cups sugar
• 7 whites of eggs
• 1 cup sweet milk
• 1 teaspoon cream tartar
• 1 cup corn-starch
• 1 teaspoon soda

Method

1. 1

   Bake in layers.

2. 2

   Spread any good jelly between layers for filling.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 280. The excerpt below is the record exactly as published.

i teaspoon soda. Bake in layer tins. Then take the whites of 3 eggs and beat to a froth with 6 tablespoons of sugar and 1 cup grated cocoanut. Use it for both filling and frost- ing. CREAM CAKE. 1 cup sugar. li cups flour. 3 eggs. 2 small teaspoons baking 3 tablespoons water. powder. Bake in 4 jelly tins, and when done spread the lay- ers with the cream filling given among our fillings. Do not spread on the filling till the cake is cold. If preferred it can be baked in 2 ordinary pie tins and split open when cold. 866 LAYER CAKES CUSTARD CAKE. 1 cup sugar. U cups flour. 3 eggs, beaten separate. 1 teaspoon baking powder. 2 tablespoons cold water Flavor to taste, added to the beaten whites. Bake in 2 tins in a hot oven; split when hot, and spread with custard. DATE CAKE. 1 cup butter. 1 teaspoon vanilla. 2 cups sugar. 3 cups flour. 1 cup milk. 2 teaspoons baking powder. 5 eggs. Bake in 5 layers, and use the date filling given among our fillings. DENVER CAKE. i cup butter. 1 cup sweet milk, li cups sugar. 3 cups sifted flour. 6 eggs. 2 teaspoons baking powder. This cake must be well beaten. It will make 5 layers. Use any filling desired. It can be made in high altitudes. ECONOMICAL LAYER CAKE. i cup butter. 2 cups flour. 1 cup sugar. 3 teaspoons baking powder. 1 tablespoon corn=starch made smooth in 1 cup sweet milk. Bake in thin sheets. Use cream, cocoanut, jelly or any filling desired. FIG LAYER CAKE. i cup butter. 2 cups flour (sifted). 1 cup sugar. 2 teaspoons baking powder. 4 large or 5 small eggs. 1 teaspoon vannilla. i cup milk. Bake in 4 layers. When cold spread on our " Fig Filling, No. 1." LAYEK CAKES 367 lEOQUOIS CAKE, i cup butter. li cups flour. 1 cup powdered sugar. 2 teaspoons baking powder 3 whites of eggs. (scant), i cup milk. 1 teaspoon lemon extract. Bake in 2 tins, and use the " icing filling " given among our fillings. JELLY CAKE. i cup butter. i cup milk (scant). 1 cup sugar. If cups flour. 2 eggs. 2 teaspoons baking powder. 1 teaspoon of any flavoring. Bake in three layers. Spread jelly between layers for filling. PEACH CAKE. Bake sponge cake in 3 layers as for jelly cake; take fine ripe peaches, chop fine or slice thin. Between layers and on top put a layer of the peaches and cover them with either the whipped cream or mock whipped cream given among our fillings. Eat soon after pre- paring it. ROCHESTEK JELLY CAKE. LIGHT PAET. 1 cup butter. 3 cups flour. 2 cups white sugar. 2 teaspoons baking powder. 6 whites of eggs. 1 teaspoon lemon extract. 1 cup sweet milk. Bake in 3 layers. DAEK PAET. i cup butter. 2 cups seeded raisins. 1 cup brown sugar. i cup citron (chopped fine). i cup molasses. ^ teaspoon cloves. 1 egg. 1 teaspoon cinnamon. 2 cups flour. i nutmeg, grated. i teaspoon soda dissolved 1 teaspoon lemon extract. in i cup coffee. Bake in 2 layers. Put light and dark parts alternately, spreading jelly between the layers. Frost the top. 368 LAYER CAKES ROLLED JELLY CAKE. 1 cup sugar. 1 cup flour 3 eggs. 1 teaspoon baking powder. 2 tablespoons milk. i teaspoon lemon extract. Bake in a long tin, and while warm spread with jelly or jam. (raspberry is best) and roll thus; spread a towel on the table, lay on the cake, and roll, keeping towel over it to prevent its cracking. Do not take off towel until the cake is cold. MINNEHAHA CAKE. 1 cup butter. 3 cups flour. 2 cups sugar. 2 teaspoons baking powder. 1 cup milk. Flavor with lemon. 8 whites of eggs. Filling.— Use 1 cup blanched almonds, and 2 cups seeded raisins, chopped fine; mix these with a boiled frosting, and flavor with lemon. Put blanched almonds in halves in the frosting on top. NUT LAYER CAKE. i cup butter. 2 cups flour. 1 cup sugar. li teaspoons baking pow- i cup sweet milk. der. 2 eggs. 1 teaspoon vanilla. Use the " Nut Filling " given among our fillings. ORANGE CAKE. 1 cup butter. 2 cups flour. 2 cups sugar. 2 teaspoons baking powder. h cup water. 1 orange, juice and grated 5 yolks of eggs. rind. 3 whites of eggs. Use the orange filling No. 1 given among our fill- ings. CORNSTARCH JELLY CAKE. 1 cup butter. 1 cup flour. 2 cups sugar. 7 whites of eggs. 1 cup sweet milk. 1 teaspoon cream tartar. 1 cup corn=starch

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