vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cream Layer Cake
From Atlanta women's club cook book, 1921
Serves 3
Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 55. The excerpt below is the record exactly as published.
CREAM LAYER CAKE. 1 cup granulated sugar. 2 t-spoon Royal baking pow- 1 cup butter. der. 6 large or seven small eggs. Vanilla or lemon flavoring to 2 l^ cups sifted flour. taste. Cream butter and sugar together, add well beaten yolks of eggs, stir well, sift flour with baking powder three times, then add to the mixture, and stir in beaten whites gently. Flavor and pour into layer tins. Bake in a moderate oven. FILLING. 1 cup granulated sugar. 1/2 cup evaporated milk. 1/4 cup butter. Dissolve all together and cook over a moderate fire until it sheets from the spoon. Spread between layers and on top of the cake. Mrs. J. C. Gentry. PINEAPPLE CAKE. % cup butter. 5 eggs. 2 cups sugar. 1 level t-spoon Royal 1 cup milk. baking powder. 3 cups sifted flour. i/^ t-spoon vanilla. 106 ATLANTA WOMAN'S CLUB COOK BOOK Cream together butter and sugar until very light, add eggs 2 at a time, beating 5 minutes between each addition. Add alter- nately milk and flour, adding baking powder to the last flour. Then add vanilla. Bake in layer tins in moderately hot oven. When cooled put the layers together with boiled icing. On top of each layer of icing put a layer of pineapple. Sprinkle powdered sugar over the pineapple. Mrs. Simon Weill. LANE CAKE. (Original.) 8 egg whites. 2 cups sugar. 1 cup milk. 3 t-spoons baking powder, 31/4 cups sifted flour
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