Feather Cake

Ingredients

• 3 eggs
• 1/2 teacupful sweet milk
• 2 teacupfuls flour
• 1 teaspoonful baking powder
• 1/2 teacupful butter
• 1 teacupful sugar

Method

1. 1

   Beat the eggs separately; sift the baking powder in the flour; add the milk last.

2. 2

   Used for a pudding with sauce, or cold for tea.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 126. The excerpt below is the record exactly as published.

Feather Cake 3 eggs V2 teacupful sweet milk 2 teacupfuls flour 1 teaspoonful baking % teacupful butter powder 1 teacupful sugar Beat the eggs separately ; sift the baking powder in the flour ; add the milk last. Used for a pudding with sauce, or cold for tea. SPONGE CAKE Sponge Cake, No. 1 2 cupfuls powdered sugar 4 eggs 2 cupfuls flour (sifted) % teacupful boiling water 2 teaspoonful baking Pinch of salt powder Lemon or vanilla to taste Beat the whites and the yolks of the eggs sepa- rately ; add the boiling water after all the other ingre- dients have been mixed, and bake in a moderate oven. Sponge Cake, No. 2 6 eggs 2 teaspoonfuls baking 2 cupfuls sugar powder 2 cupfuls flour Flavoring to taste 10 tablespoonfuls boiling water Beat the yolks of the eggs and the sugar together and add the beaten whites. Add to this one cupful of flour and ten tablespoonfuls of boiling water. Then add the rest of the flour and the baking powder. Fla- vor to taste ; bake in a moderate oven. . Croton Sponge Cake 1 teacupful sweet milk (a little warm) 2 teaspoonfuls cream of tartar 1 teaspoonful soda Sift the cream of tartar in the flour, dissolve the soda in the sweet milk and bake in a moderately quick oven. 1 lb flour 1 lb sugar lb butter 6 eggs 244 THE NEW ANNIE DENNIS COOK BOOK White Sponge Cake 5 eggs (whites) 1 teacupful sugar 1 teacupful flour 1 teaspoonful baking powder Flavor as liked. Bake in a quick oven. Delightful Sponge Cake 1 pint sugar 7 eggs 1 pint flour Vanilla or lemon flavoring V2 tumblerful warm water Pour the water on the sugar and set it on the stove to cook till it is clear ; then pour while very hot, in a small stream into the well beaten yolks; when well stirred and very light, add the whites, beaten to a stiff froth. Add flavoring, and last, the flour sifted in very lightly. Bake in a flat stovepan in a very quick oven. FRUIT CAKE Little White Fruit Cake Follow exactly the recipe for fig eclairs, substitut- ing for the fig the following preparations: For twenty- four cakes: Chip fine enough citron to make two tablespoonfuls, grate half a smaHl cocoanut, cut into small dice four slices of pineapple, peel and seed and slice a quarter of a pound of Tokay or Malaga grapes, blanch and chip fine one-quarter pound of Jor- dan almonds. Mix these together and fill closely the cavities in the cakes, smoothing the tops with a knife. Ice as directed for fig eclairs. A Cheap Fruit Cake 1 lb sugar Vz lb citron 1 lb flour 4 eggs % lb butter 1 level teaspoonful cloves l^/^ lb raisins 1 level teaspoonful allspice 1 teacupful butterm

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