Cream Cake

Ingredients

• 1 cup butter
• 2 cups sugar
• 1½ pints flour
• 5 eggs
• 1 teaspoon Royal Baking Powder
• 1 cup milk

Method

1. 1

   Rub the butter and sugar to a white, light cream.

2. 2

   Add the eggs, 2 at a time, beating 5 minutes after each addition.

3. 3

   Sift the flour with the powder, which add to the butter, etc., and the milk.

4. 4

   Mix into rather thin batter, and bake in jelly-cake tins, well greased, in hot oven 15 minutes.

5. 5

   When cold spread pastry cream between the layers, and ice the top with clear icing.

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 19. The excerpt below is the record exactly as published.

cup butter, 3 cups sugar, 1 cup milk, whites 12 eggs, 3 teaspoons Royal Baking Powder, 1 cup corn-starch, 3 cups flour, A teaspoon salt. Cream butter and sugar. Mix flour, baking powder, and corn¬ starch, and add alternately with milk and whipped whites. Flavor with vanilla or almond extract and bake in loaf-tin lined with 4 thicknesses of paper; have oven moderate. Chocolate Cream Cake. — VA pounds each butter, sugar, and flour, 14 eggs. Beat the yolks separate with sugar and butter. Beat the whites separately, and add to above. To Vi of the dough mix A pound chocolate, and bake of each part (the dark and light) 6 cakes. For filling take A pint cream, yolks 8 eggs. Sugar to taste; flavor with extract vanilla, put on fire and stir until it thickens, then put between the cakes. Centennial Cake. — A pound butter, VA pounds brown sugar, 6 eggs, 2 cups milk, 1 A pounds flour, A teaspoon salt, 2 teaspoons Royal Baking Powder, A pound cleaned cur¬ rants, A pound seeded raisins, A pound sliced citron, 1 grated nutmeg, 1 glass wine. Dredge fruit well with a little of the flour. Mix flour, salt, and baking powder. Cream butter and sugar. Add beaten yolks, nutmeg, and wine. Beat in alternately the milk and flour, add whipped whites, and beat hard. Stir in prepared fruit. Line 2 loaf-pans with 3 thicknesses of paper. Divide the batter between the pans and bake about 1 A hours in moderate oven. Cocoanut Loaf Cake. — A, cup butter, 1 cup sugar, 5 eggs, 2 cups flour, 1 cup milk, 2 tea¬ spoons Royal Baking Powder, A teaspoon salt, 2 cups freshly grated cocoanut. Put together same as chocolate loaf cake, and bake in loaf-pan in moderate oven. Cocoanut Layer Cake. — A cup butter, 13^ cups sugar, whites 8 eggs, 2 A cups flour, A teaspoon salt, 1 teaspoon Royal Baking Powder, 1 teaspoon vanilla. Mix flour, salt, and baking powder. Cream butter and sugar. Add vanilla, then, alternately, the flour and whipped whites. Beat hard ; "bake in 3 layer- cake pans. When cold put together with cocoanut filling, No. 2 (see Fillings). Citron Cake. — VA cups butter, 2 cups sugar, 6 eggs, 1 teaspoon Royal Baking Pow¬ der, 1 pint flour, 1 cup citron cut in thin, large slices, 1 teaspoon extract nutmeg. Rub the butter and sugar to a smooth, light cream, add the eggs, 2 at a time, beating 5 minutes after each addition. Sift the flour and powder together, which add to the butter, etc., with the citron and extract nutmeg. Mix into a firm batter, and bake carefully in paper-lined shallow, flat cake-pan, in a moderate oven, 50 minutes. Cream Cakes (Eclaires & la Creme). — 10 eggs, A cup butter, A pound flour, 1 pint water. Set the water on the fire in a stew pan with the butter; as soon as it boils, stir in the sifted flour with a wooden spoon; stir vigor¬ ously until it leaves the bottom and sides of pan; remove from fire, beat in the eggs, 1 at a time. Place this batter in a pointed canvas bag having a nozzle at small end, press out the batter, in shape of fingers, on a greased tin, a little distance apart. Bake in steady oven 20 minutes. When cold, cut the sides and fill with following: PASTRY CREAM 2 cups sugar, 1 y2 pints milk, 3 large table¬ spoons corn-starch, yolks of 5 eggs, 1 table¬ spoon good butter, 2 teaspoons extract vanilla. Bring the milk to a boil; with the sugar add the starch dissolved in a little cold water ; as soon as it reboils, take from the fire. Beat in the egg yolks. Return to the fire 2 minutes to set the eggs. Add the extract and butter. Spread tops, when cold, with choco¬ late or vanilla icing. Cream Cake. — A cup butter, 2 cups sugar, 1 A pints flour

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