French Cream Cake

Ingredients

• Whites of five eggs
• two cups sugar
• one cup butter
• one cup sweet milk
• three and a half cups flour
• two teaspoons of baking powder
• one tablespoon cornstarch
• one-half cup sugar
• yolks of two eggs
• a small piece of butter
• one pint of sweet milk

Method

1. 1

   Mix egg whites, sugar, butter, milk, flour, and baking powder.

2. 2

   For filling, boil milk and stir in cornstarch, egg yolks, sugar, and butter until thick.

3. 3

   Cool and spread between layers, flavoring with pineapple.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 90. The excerpt below is the record exactly as published.

FRENCH CREAM CAKE. Mrs. Dora Dougherty. Whites of five eggs, two cups sugar, one cup butter, one cup sweet milk, three and a half cups flour, two teaspoons of baking powder. Filling: — One tablespoon cornstarch, dissolved in milk, yolks o'f two eggs, one-half cup sugar, a small piece of butter. Have one pint of sweet milk

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