Cream Cake

Ingredients

• One tea-cupful of sugar
• two tea-cupfuls of flour
• one tea-spoonful of soda
• two tea-spoonfuls of cream of tartar
• four eggs
• one half pint of milk
• one table-spoonful of flour
• two table-spoonfuls of sugar
• one egg
• one salt-spoonful of salt
• six drops of essence of almond

Method

1. 1

   Mix flour and sugar in a bowl.

2. 2

   Rub soda and cream of tartar smooth, mix with dry ingredients, and add yolks of eggs.

3. 3

   Whip egg whites to stiff froth and fold into the mixture.

4. 4

   Grease four jelly cake tins, spread batter evenly, and bake in a quick oven for seven minutes.

5. 5

   Boil milk with salt, beat in egg, flour, and sugar mixture, then add to boiling milk.

6. 6

   Return to heat, boil for one minute, and add essence of almond.

7. 7

   Layer cakes with cream and sprinkle with powdered sugar.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 136. The excerpt below is the record exactly as published.

Cream Cake.— One tea-cupful of sugar, two tea-cupfuls of flour, one tea-spoonful of soda, two tea-spoonfuls of cream of tartar, four eggs, one half pint of milk, one table-spoonful of flour, two table-spoonfuls of sugar, one egg, one salt- spoonful of salt, six drops of essence of almond

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