Ice Cream Cake

Ingredients

• the whites of eight eggs
• one cup of butter
• two cups of sugar
• two cups of flour
• one cup of corn starch
• one cup of milk
• three teaspoons of baking powder

Method

1. 1

   For the filling, beat the whites of four eggs, pour half a pint of boiling water over four cups of granulated sugar, boil until candied and clear.

2. 2

   Pour the boiling sugar over the beaten eggs, beat to a stiff cream, add citric acid and vanilla.

As published

This recipe was extracted from Cooks in clover (1889), page 43. The excerpt below is the record exactly as published.

Ice Cream Cake. — Half a cup of but- ter, one and a half cups of sugar, four eggs, two and a half cups of flour, two teaspoons of baking powder, and enough melted chocolate to make the cake sulhciently dark. Bake in layers. Filling: — Two cups of granulated sugar, half a cup of boiling water, and the whites of two eggs. Boil the sugar and water together until the mixture will candy when dropped in cold water; pour the boiling syrup into the beaten whites of the eggs, and beat to a firm cream. Flavor with vanilla, and spread between the layers and over the top. Mrs. D. C. Cowirey. \ Ice Cream Cake. — The whites of eight eggs, one ' cup of butter, two cups of sugar, two cups of flour, • one cup of corn starch, one cup of milk, and three teaspoons of baking powder. Filling: — The whites of four eggs, four cups of| granulated sugar. Pour half a pint of boiling water \ over the sugar, and boil until candied and clear. Beat the eggs light, and pour the boiling sugar over them, beating to a stiff cream. Add one teaspoon of citric acid, and flavor with vanilla. Mrs. A. M. Collignon. Lemon Cake, I. — Two eggs, five tablespoons of milk, one cup of sugar, one and a quarter cups of flour, two teaspoons of baking powder; three layers. Filling:— -Two eggs beaten very light, half a cup of sugar, a teaspoon of butter, the grated rind of one and the juice of two lemons. Boil until thick, and spread between the layers, when cold. Mrs. F. M. Swan. Lemon Cake, II. — One and a half cups of sugar, half a cup of butter, three eggs, half a cup of milk, two and a half cups of flour, and one and a half tea- spoons of baking powder. Filling: — One tablespoon of corn starch, wet with a very little water ; one cup of sugar, two eggs, the rind and juice of one lemon, a little butter, and a pinch of salt, mixed together and added to the corn starch. Mrs. A. H. Ackerman. Orange Cake. — One pound of flour, one pound of sugar, half a pound of butter, half a pint of sweet milk, four eggs, and two teaspoons of baking powder. Bake in layer tins. Filling: — To the whites of two eggs, add the juice of two oranges; grate the rind of one, sweeten to taste, and use as you would jelly. Mix what re- mains with the white of another G^^^g, and the juice of another orange ; thicken with powdered sugar for frosting. Mrs. J. Ryerson. 82 COOKS IN CLOVER. Chocolate Cake, I. — One pint of flour, two tea- spoons of baking powder, one cup of sugar, two eggs, and butter the size of an egg; mix the butter, sugar and yelks of the eggs together, add one cup of milk, the flour and beaten whites of the eggs ; melt two squares of Baker's chocolate and stir I quickly through the batter ; flavor with vanilla, and bake in layer tins. Filling: — The white of one egg, one tablespoon of' water, and powdered sugar. Spread between the| layers when cool. Miss Lottie M. Still. Date Cake.— One cup of butter

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