Elegant Cake

Ingredients

• one-fourth pound butter
• 2 cups sugar, added gradually
• four yolks of eggs beaten until thick and creamy
• one teaspoon vanilla
• one cup milk
• two even teaspoonfuls baking powder
• three cups flour sifted four times

Method

1. 1

   Add the flour and milk alternately, then add the stiffly beaten whites of the eggs and mix thoroughly.

2. 2

   Now divide this into thirds, two to be baked in two pans exactly alike.

3. 3

   The remaining third is the dark one and you prepare it like this: Add tablespoonful dry cinnamon, one cup of floured currants, one-fourth cup shredded citron, one ounce melted chocolate; mix well and bake in pan exactly like the white is baked in.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 73. The excerpt below is the record exactly as published.

ELEGANT CAKE. Mrs. F. S. Webster, Imperial, Cal.— Take one-fourth pound butter, 2 cups sugar, added grad- ually; four yolks of eggs beaten until thick and creamy; one teaspoon vanilla, one cup milk, two even teaspoonfuls baking powder, three cups flour sifted four times

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