Ice-cream Cake

Ingredients

• half a cupful of butter
• one cupful and a half of sugar
• two cupfuls of flour
• half a cupful of milk
• the whites of five eggs
• two level teaspoonfuls of baking-powder
• half a teaspoonful of vanilla extract

Method

1. 1

   Cream butter and sugar, add vanilla, then milk and beaten egg whites.

2. 2

   Stir in flour and baking-powder.

3. 3

   Bake in buttered pans for 25-30 minutes.

4. 4

   For icing, boil sugar and water, then pour over beaten egg whites while stirring.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 403. The excerpt below is the record exactly as published.

half a cupful of butter, one of sugar, half a cupful of milk, one and three- fourths cupfuls of flour, the yolks of four eggs and one whole egg, one teaspoonful of baking-powder, one ounce of chocolate, three additional table-spoonfuls of sugar, one table-spoonful of water, and half a teaspoonful of vanilla extract. Make the cake the same as the white and piuk. Put the scraped chocolate, the three table- spoonfuls of sugar, and the water in a small frying-pan ; stir over a hot fire until smooth and glossy. Add this to one-half of the cake batter. Bake the yellow and brown cake in two pans, like those in which the white and pink were baked, in a moderate oven for about twenty-two minutes. Beat three table-spoonfuls of pow- dered sugar into the unbeaten white of one egg ; add a table-spoonful of orange juice to this. Spread a thin layer of this icing on the pink cake; place the white cake on it, and spread over this a thin layer of the icing. Add the yellow cake, and spread the remainder of the icing on itj and place the brown cake on this. Put a 764 MISS PARLOA'S KITCHEN COMPANION. sheet of tin on top of the last layer, and on the tin place two bricks. Let the cake stand for an hour or two, and then take off the weights. This cake may be frosted or not, as one pleases. October Cake. Make half of the rule for rich cup cake. Spread it in three Washington-pie plates, and bake in a moderate oven for twenty minutes. Make half the rule for boiled icing, but boil the sugar and water for ten minutes. Add to it a generous half-cupful of cocoanut, freshly grated, or about one-third of a cupful of the desiccated cocoanut. Make the rule for chocolate icing, using, however, only two-thirds of a cupful of sugar. Beat half a tumbler of currant jelly until so smooth that it will spread easily. Put one cake on a large plate, and spread the cocoanut icing on it ; place a cake on top of this, and spread the chocolate icing on it. Now put the third cake on top of the others, and spread the jelly over it. The icings and jellies are to be spread so that they shall run over the edges of the cake, the mingled colors giving the autumnal effect. Cocoanut Cake. Half a cupful of butter, one cupful of sugar, two cupf uls of flour, half a cupful of milk, half a cupful of desiccated cocoanut, or one cupful of freshly grated fruit, the whites of three eggs, the juice of one lemon, one teaspoonful of cream-of-tartar, and one level teaspoonful of soda. Soak the cocoanut in the milk. Beat the butter to a cream ; beat the sugar into it ; add the lemon juice, and beat two minutes longer. Now add the milk and cocoa- nut, and beat well. Then add the whites of the eggs, beaten to a stiff froth. Add the flour, in which the soda and cream-of-tartar have been mixed. Beat quickly, and pour into two shallow pans. Bake for half an hour in a moderate oven. CAKE. 765 Ice-cream Cake. For the cake proper there will be required half a cup- ful of butter, one cupful and a half of sugar, two cupfuls of flour, half a cupful of milk, the whites of five eggs, two level teaspoonfuls of baking-powder, and half a tea- spoonful of vanilla extract. Beat the butter to a cream, and gradually beat into it the sugar, and then the vanilla. Now add the milk, and also the whites of the eggs, beaten to a stiff froth. Finally stir in the flour and baking-powder, mixed to- gether. Pour this batter into shallow cake-pans that have been well buttered, and bake in a moderate oven for twenty-five or thirty minutes. When cool, ice. To make the icing, put two cupfuls of granulated sugar into a stew-pan with half a cupful of boiling water, and boil gently for ten minutes. Beat the whites of two eggs to a stiff froth. When the syrup is cooked, pour it gradually upon the beaten whites. There should be only a thin stream of syrup, and the eggs should be beaten all the while the syrup is poured. Two persons can do this work better than one. Continue beating the whites for two .minutes after all the syrup has been added ; then add half a teaspoonful of vanilla extract

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