Cream Cake

Ingredients

• one teacupful of sugar
• two teacupfuls of flour
• one teaspoonful of soda
• two teaspoonfuls of cream of tartar
• four eggs
• one-half pint of milk
• one tablespoonful of flour
• two tablespoonfuls of sugar
• one saltspoonful of salt
• six drops of essence of almond

Method

1. 1

   Mix flour and sugar.

2. 2

   Rub soda and cream of tartar smooth, then mix with flour and sugar.

3. 3

   Add yolks of eggs.

4. 4

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

5. 5

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

6. 6

   Prepare cream while baking and layer between cakes.

Nutrition per serving

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 88. The excerpt below is the record exactly as published.

Cream Cake. — One teacupful of sugar, two teacup- fuls of flour, one teaspoonful of soda, two teaspoonfuls of cream of tartar, four eggs, one-half pint of milk, one table- spoonful of flour, two tablespoonfuls of sugar, one ^%%^ one saltspoonful of salt, six drops of essence of almond. Put the flour and sugar into a mixing bowl, and rub them together. Place the soda and cream of tartar upon a plate, and rub the lumps out of them with the back of a spoon, and mixing these with the sugar and flour, make a hole in the ORANGE CAKE. 199 centre of the dry ingredients, and drop into it one by one the yolks of the four eggs. Place the whites of eggs upon a dry plate, and with a dry knife whip them to a stiff froth, after which stir the froth lightly together with the contents of the mixing bowl. Grease well with butter four jelly cake tins, spread an equal portion of the cake batter upon each, and bake these in a quick oven for seven minutes. While the cakes are baking, put the milk, into which throw the salt, into a saucepan over the fire, and bring it to the boiling point. While this is boiling beat the one egg until very light, stir into this a tablespoonful of flour and^two table- spoonfuls of sugar, and when the milk boils, remove it from the fire, let it cool for one minute and add to it the egg mixture. Return the saucepan to the fire and let its con- tents boil for one minute, stirring it meanwhile to prevent scorching. Take the saucepan again from the fire and drop into it the essence of almond, and removing the cakes from the tins, place them one upon the other upon a flat dish, spreading between each layer of cake, equal portions of the cream from the saucepan. Serve with a little pow- dered sugar sprinkled over the top. Note.— Jelly cakes may be made also from this recipe, substitu- ting jelly for the cream, and with this purpose the ingredient for the cake and cream have been given in separate quantities. Orange Oake. — Two ounces of butter, six ounces of sugar, two teacupsfuls of flou

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