Cream Cake
From The Landmarks club cook book, 1903
Serves 3
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 105. The excerpt below is the record exactly as published.
CREAM CAKE. On beaten whites of ten eggs, sift one and a half goblets pulverized sugar, and a goblet flour through which has been stirred a heaping teaspocfn cream tartar. Stir very gently and do not beat it. Bake in jelly pans. Sift the flour and sugar four or five times. For cream, take half pint sweet cream or milk, yolks of three eggs, tablespoon pulverized sugar, teaspoon cornstarch ; dis- solve starch smoothly with little milk; beat yolks and sugar together with this ; boil the cream and stir these ingredients in as for any cream filling, only make a little thicker. Blanch and chop very fine a half pound of almonds and stir into the cream; put together like jelly cake. Mrs. Scott Helm. BANANA CAKE. Five eggs, two cups powdered sugar, two cups flour, third cup water, one and a half teaspoon fuls baking powder, vanilla. Bake in layers. Filling: Half pint milk, two tablespoonfuls cornstarch, one egg, one cup sugar, small piece butter, vanilla. Cook in double boiler; when done, add six bananas sliced thin. Cora T. Caswell. CHOCOLATE CAKE. Four eggs, two cups granulated sugar, one cup butter, one cup milk, half cake Baker’s chocolate (unsweetened), two and a half cups flour, one teaspoon soda. Cream the butter, sugar and yolks of eggs, then add the chocolate melted and stir in just before flour; then half the flour, well beaten whites of eggs, the soda dissolved in milk, and last the remaining flour. Bake in a long bread tin in a moderate oven. When cold, ctw in half and place one on top of the other and ice with boiled icing. Miss M. j. Workman. COCOANUT LAYER CAKE. One cup sug^r , half cup butter, two eggs, two-thirds cup milk, two and a half cups flour, one teaspoonful baking powder. Bake in layers and use the following custard filling : 178 LANDMARKS CLUB COOK BOOK. One egg, a tablespoonful of sugar and a half pint of sweet milk, brought to a boil and thickened with grated cocoanut. Frost with whites of two eggs, thicken with powdered su- gar, and sprinkle with cocoanut. Mrs. H. C. Austin. FRESH COCOANUT CAKE. Half cup butter, one cup sugar, half cup milk, two eggs, one and a half cups flour, one heaping teaspoonful baking powder, vanilla. Cream butter well, then add sugar and cream well again. Add the milk, then the well beaten yolks, then add the flour sifted well with the baking _powder. Beat all together until light. Then add the beaten whites and va- nilla. Bake in two layers. Filling: Beat the whites of two eggs very stiff and add gradually enough powdered sugar to make a creamy icing. Spread on the layers, then cover thickly with fresh cocoanut grated. Flavor icing with a little vanilla. Mrs. Geo. W. Lichtenberger. COFFEE CAKE. One and a half cups sugar, two cups flour, three-quarters cup butter, half cup milk, coffee or water, two small teaspoons baking powder, one teaspoon vanilla, little salt and nutmeg. Filling for same : Five tablespoons coffee and one cup boil- ing water; boil fifteen minutes, then strain and boil until re- duced to one-half cup. Het it cool and add two cups thick cream well beaten and three-quarters cup sugar. Mrs. Willard H. Stimson. CREAM CAKE. Outside: One cup sugar, three eggs, one and a half cups flour, one teaspoonful cream tartar, half teaspoonful soda, two tablespoon fuls water or milk. Inside: One pint of milk (boiled), two eggs, two table- spoonfuls flou
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