Cream Cake No. 2

Ingredients

• two teacupfuls of flour
• two teaspoonfuls of cream tartar
• two teacupfuls of sugar
• six beaten eggs
• two tablespoonfuls of melted butter
• one-half cupful of cold water
• a teaspoonful of soda

Method

1. 1

   Stir flour and cream tartar together, then add sugar.

2. 2

   Mix well, then add beaten eggs, melted butter, and cold water with dissolved soda.

3. 3

   Bake in three layers.

Nutrition per serving

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 76. The excerpt below is the record exactly as published.

Cream Cake No. 2. Tjke two teacupfuls of flour and stir into it thoroughly two teaspoonfuls of cream tartar; then add two teacupfuls of sugar, and mix well; then add six beaten eggs, two tablespoonfuls of melted butter, and one- half cupful of cold water in which has been dissolved a tea- spoonful of soda. Bake in three layers. Cream, for Cake. Take a little over two cupfuls of sweet milk, put in a double boiler and let come to a boil. Beat together two eggs, one cupful of sugar, and two table- spoonfuls of corn starch, or flour; stir this mixture into the boiling milk and when the consistency of thick cream, take off the fire, flavor with lemon, and when cool spread between the layers of cake. This cake is best when used fresh. Fig Cake. Two cupfuls of sugar and six eggs, beaten together for five minutes; then stir in one cupful of sweet milk, three cupfuls of flour and two teaspoonfuls of baking powder. Bake in two or three layers. Fig Dressing. Chop one ^ig^- pound of figs very fine, adding a little hot water from time to time, to moisten; put in enough so they will spread nicely, but not enongh to make them sloppy; add enough sugar to sweeten, or a frosting can be made and a layer can be put on top on each of the figs. Layer Cakes 131 Caramel Cake. Make any of the above layer cakes and spread between each layer and on top, a frosting made as followsi Two cupfuls of sugar, two-thirds of a cupful of sweet milk and a lump of butter the size of an tgg. Boil for fifteen minutes, being careful not to let it scorch; beat until cool, and flavor with vanilla. Liemon Cake. Make a cake after any of the foregoing rules for layer cake and make a dressing for it as follows: Put in a bowl the juice and grated rind of a lemon; add a well-beaten ^%g, three-fourths of a cupful of sugar, two tablespoonfuls of corn starch, and pour over the whole a cupful of boiling water. Set the bowl in hot water until the corn starch is cooked. When cool spread between the layers of cake. Pineapple Cake. Make a cake after the rule given for cocoanut cake, and for the dressing to put between the layers, prepare a pineapple as follows: Pare the pineapple and chop, or grate, very fine; put in a stewpan with enough sugar to make a thick syrup when boiled. Save a large tablespoonful of the pineapple to put with the frosting, and spread the rest, when cool, between the layers of cake. Make a frosting of the beaten white of one tg%^ the table- spoonful of pineapple, and enough sugar to make a thick frosting; spread on the top and sides of the cake. Ice Cream Cake. One and one-half cupfuls of sugar, and one-half cupful of butter; stir the butter and sugar to a cream; add the whites of four eggs, one at a time, without previously beating, one-half cupful of sweet milk, two and one-half cupfuls of flour, and two teaspoonfuls of baking powder. Stir well, and bake in layers. Ice Cream: To prepare the ice creani, take two cupfuls of white sugar, add a little water and boil to a soft wax; then beat in the whites of two eggs, and tartaric acid the size of a pea dissolved in 132 Drop Cakes, Cookies and Fried Cakes a few drops of water. Spread between the layers and on the top and sides. Chocolate Cake. Two cupfuls of sugar and one-half cupful of butter; stir the butter and sugar to a cream, add one cupful of sweet milk, and when that is well stirred in add three cupfuls of flour, and three teaspoonfuls of baking powder, then add the beaten whites of five eggs; bake in three or four layers. For chocolate dressing grate one- quarter of a cake of chocolate, add a cupful of sugar and water enough to dissolve, set in hot water, and let come to a boil; when cold add the beaten white of an egg. Spread between the layers and on the top and sides. DROP CAKES, COOKIES AND FRIED CAKES Ginger Drops. Dissolve a teaspoonful of pulverized alum in a cupful of boiling water, add two cupfuls of molas- ses, one of melted butter or pork drippings, two beaten eggs, two teaspoonfuls of soda

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