Custard Cake

Ingredients

• 1 cup sugar
• 1.5 cups flour
• 3 eggs, beaten separate
• 1 teaspoon baking powder
• 2 tablespoons cold water
• Flavor to taste

Method

1. 1

   Bake in 2 tins in a hot oven; split when hot, and spread with custard.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 279. The excerpt below is the record exactly as published.

. 2 cups flour. 1 cup sweet milk. 2 teaspoons baking powder. Bake in layers, and use the apple filling given among the previous fillings. CHOCOLATE CAKE No. 1. i cup butter. 4 eggs. 2 cups powdered sugar. 2 cups flour (well filled). i cup sweet milk. 2 teaspoons baking powder. Divide into 3 parts and bake 2 layers as mixed. Into the third part mix i cup grated chocolate and bake. For the icing, boil 1 cup white sugar and 3 spoonfuls water till it ropes; add the white of an egg and beat together until white. Ice each layer, putting the dark layer in the center, and ice the top. BEATEN CREAM CAKE. i cup butter. 3 whites of eggs. 1 cup sugar. 2 cups flour. I cup milk. 2 teaspoons baking powder. Bake in 3 layers and put together with thick sweet cream beaten with a little pulverized sugar. Or use the " mock whipped cream " given among the fillings. CHEAP CREAM CAKE. 1 tablespoon butter. 1 egg. 1 cup sugar. 2 cups flour. 1 cup sweet milk. 1 teaspoon baking powder. Add 1 teaspoon of any flavoring and bake in lay- ers. Use the cream filling given among our fillings. LAYER CAKES 365 CHOCOLATE CAKE No. 2. i cup butter. 2 eggs. 1 cup sugar. 2 cups flour, i cup sweet milk. li teaspoons baking powder. Bake in layers. Chocolate Cream For Filling. — Take i cup milk, yolk of 1 egg, i cup chocolate, 1 teaspoon vanilla; sweeten to taste; boil until thick as jelly. Spread between layers when cold. COCOANUT CAKE. 1 cup butter. 10 whites of eggs. 2 cups sugar. 3i cups flour. 1 cup sweet milk. 2i teaspoons baking powder. Filling. — Whites of 2 eggs beaten stiff and sugar enough added to keep it from running; spread it on layers, and sprinkle cocoanut between layers and on top of cake. COCOANUT CAKE No. 2. i cup butter. h cup corn= starch, li cups sugar. li cups flour, i cup water. 1 teaspoon cream tartar. 6 whites of eggs. i teaspoon soda. Bake in layer tins. Then take the whites of 3 eggs and beat to a froth with 6 tablespoons of sugar and 1 cup grated cocoanut. Use it for both filling and frost- ing. CREAM CAKE. 1 cup sugar. li cups flour. 3 eggs. 2 small teaspoons baking 3 tablespoons water. powder. Bake in 4 jelly tins, and when done spread the lay- ers with the cream filling given among our fillings. Do not spread on the filling till the cake is cold. If preferred it can be baked in 2 ordinary pie tins and split open when cold. 866 LAYER CAKES CUSTARD CAKE. 1 cup sugar. U cups flour. 3 eggs, beaten separate. 1 teaspoon baking powder. 2 tablespoons cold water Flavor to taste

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