Cream Cake or Pie

Ingredients

• one-quarter cup of butter
• one cup of sugar
• the beaten yolks of two eggs
• one teaspoon of vanilla
• one-half cup of milk
• one and one-half cups of flour
• two level teaspoons of baking powder
• the stiffly beaten whites of two eggs

Method

1. 1

   Cream butter and sugar, add yolks and vanilla.

2. 2

   Mix in milk and flour with baking powder.

3. 3

   Fold in beaten whites.

4. 4

   Bake and fill with cream or sweetened cream.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 64. The excerpt below is the record exactly as published.

CREAM CAKE OR PIE— This recipe makes a simple layer cake to be filled in various ways. Cream one-quarter cup of butter with one cup of sugar, add the beaten yolks of two eggs and one teaspoon of vanilla. Now beat hard, then mix in one- half cup of milk alternately with one and one-half cups of flour sifted twice with two level teaspoons of baking powder. Beat just enough to make smooth, then fold in lightly the stiffly beaten whites of two eggs and pour into an oblong shallow pan that is buttered, floured and rapped to shake out all that is superfluous. Bake about twenty minutes, take from pan and cool. Just before serving split the cake and fill with a cooked cream filling or with sweet thick cream beaten, sweetened with powdered sugar and flavored to the taste. CREAM LAYER CAKE— Cream one-quarter cup of butter well with one cup of sugar, add the yolks of three eggs beaten light, one-half cup of milk

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