Gold Cake, No. 1
From The new Annie Dennis cook book, 1905
Serves 2
Powdered sugar sifted thickly over the top, just before baking, improves its appearance, or you can cover it with icing. Cut in three inch square blocks.
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 125. The excerpt below is the record exactly as published.
Gold Cake, No. 1 % teacuipful butter (fiull) Vz teaspoonful salt 1 teacupful powdered sugar l^^ tea.^poonfuls baking 4 eggs (yolks) powder % teacupful sweet milk 1 teaspoonful lemon ex- 2 teacupfuls sifted flour tract Mix in the order given, creaming the butter first. Beat the eggs well, sift the salt and baking powder in the flour. Beat until perfectly smooth and bake in a shallow tin, lined with buttered paper, from twenty minutes to half an hour in a steady oven, being careful not to open the door suddenly upon it. Powdered sugar sifted thickly over the top, just before baking, improves its appearance, or you can cover it with icing. Cut in three inch square blocks. Gold Cake, No. 2 May be made as for White Cake No. 1, using yolks instead of the whites of the eggs. WHITE CAKE Premium White Cake ^ eggs (whites) 4 light teacupfuls sifted 2 teacupfuls sugar flour 1 teacupful butter 1 heaping teaspoonful 1 teacupful sweet milk baking powder Sift the baking powder in the flour, cream the but- ter and sugar together until very light; beat into this one cupful of the flour, then add the sweet milk, now beat in the rest of the flour; when perfectly smooth stir in the well beaten whites ; last, the vanilla. Bake one hour and a half in a moderate oven. Snow Cake 8 eggs (whites) 2 cupfuls flour 2 cupfuls sugar 2 Iheaping teaspoonfuls 1 cupful butter baking powder 1 cupful corn starch THE NEW ANNIE DENNIS COOK BOOK 241 White Cake, No. 1 4 eggs (whites) l^^ teacupfuls flour, in which 1 teacupful sugar has been sifted V2 teacupful butter l^/^ teaspoonfuls baking V2 teacupful sweet milk
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