Cream Cake

Ingredients

• Three tea-cupfuls of flour
• three tea-cupfuls of sugar
• two ounces of butter
• three eggs
• one tea-cupful of sour cream
• one tea-spoonful essence of vanilla
• half tea-spoonful of carbonate of soda
• half a tea-spoonful cream of tartar

Method

1. 1

   Place on a plate the soda and cream of tartar, with the point of a knife make them very smooth; place then in a basin the flour, butter, and sugar, with the fingers rub all well together until thoroughly mixed; add then the soda and cream of tartar.

2. 2

   Beat in a small basin the eggs, and when very light add the cream and vanilla; stir all well together.

3. 3

   Grease now well with butter some small cup-tins.

4. 4

   Mix then well and quickly together the contents of both basins, half fill the cup-tins with the mixture and bake in rather a quick oven ten minutes.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 142. The excerpt below is the record exactly as published.

Cream Cake. — Three tea-cupfuls of flour, three tea-cup- fuls of sugar, two ounces of butter, three eggs, one tea-cupful of sour cream, one tea-spoonful essence of vanilla, half tea- spoonful of carbonate of soda, half a tea-spoonful cream of tartar

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