Cup Cake

Ingredients

• 2 cups sugar
• 1/2 cup butter
• 3 eggs
• 1 cup milk
• 3 cups flour
• 3 teaspoons baking powder
• 1 teaspoon flavoring (lemon or orange)
• 1/2 teaspoon salt

Method

1. 1

   Combine the sugar and butter, then add the eggs and beat well.

2. 2

   Mix in the flour sifted with baking powder and salt, alternating with the milk.

3. 3

   Add flavoring and bake immediately.

As published

This recipe was extracted from Handbook of domestic science and household arts for use in elementary schools (1900) by Wilson, Lucy Langdon (Williams) Mrs, page 123. The excerpt below is the record exactly as published.

cup cakes. Sponge, and fruit, or pound cakes, require less heat, and the test paper should turn light j^ellow in five minutes when the oven is right for them. If there is too much heat the gas will escape from the cake before the egg has time to set, and the cake will fall ; if the oven is too slow the cake will not rise sutficientl}", and will be of coarse texture. Layer and small cakes need more heat than loaf cake. 2. All materials should be ready, and the pans greased, and lined Avitli paper, if loaf cake is made, before the work~ of combination begins. o. For butter cake the general rule for combining in- gredients is as follows: Cream the butter, add the sugar graduall}", then the beaten eggs, and beat vigorously; add the flour, sifted with the baking powder and salt, alternatel}^ with the milk ; flavor, add imts and fruit dredged with flour, if any are to be used, and bake immediately. A more deli- cate cake is made by separating the 3^olks and whites of the CAKE 267 eggs, adding the beaten yolks to tlie butter and sugar, and cutting or folding in the stiffly beaten whites just before putting the cake into the oven. For sponge cake beat the egg yolks till thick and yellow, add the sugar gradually, then the stiffly beaten whites, and last of all fold in the flour sifted with the salt. 4. The mixing is most easily done with a wooden spoon. A Dover egg-beater, or a wire whisk, is the most satisfactory utensil for beating the eggs. After adding the eggs, beat the mixture rather than stir it, in order not to break the air bubbles formed. 5. Pastry flour gives a more delicate cake than bread flour. If the latter is used, a little less is required than of pastry flour. The flour must always be sifted before measur- ing, as in all cookery, and sifted again when the baking powder has been added. Fine granulated or powdered sugar gives a cake of finer texture than a coarse sugar. 6. A layer cake will bake in twenty minutes, while a loaf requires longer, the time varying with the size of the loaf. The cake is done when it shrinks from the edge of the pan, and when it springs back into place after pressure with the finger. 7. When taken from the oven the cake should be removed from the pan, and left to cool upon a wire cake-cooler. It should be kept in a tin box or closely covered jar. Rule. Cup Cake. — 2 cups sugar, -| cup butter, 3 eggs, 1 cup milk, 3 cups flour, 3 teaspoons baking powder, 1 teaspoon flavoring (lemon or orange)

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