Layer Cake

Ingredients

• two cupfuls of sugar
• a lump of butter the size of an egg
• three eggs
• two and one-half cupfuls of flour
• two teaspoonfuls of baking powder

Method

1. 1

   Stir together the sugar, butter, eggs, flour, and baking powder.

2. 2

   Beat well and bake in two layers in jelly pans.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 76. The excerpt below is the record exactly as published.

three eggs, two. and one- half cupfuls of flour and two teaspoonfuls of baking powder. Beat well and bake in two layers in jelly pans. Cream for Cake. Take one cupful of thick sweet cream that has been on ice, or in a very cold place for some time; whip to a stiff froth, add sugar and flavoring to taste; spread between the layers and serve. Cream Cake No. 2. Tjke two teacupfuls of flour and stir into it thoroughly two teaspoonfuls of cream tartar; then add two teacupfuls of sugar, and mix well; then add six beaten eggs, two tablespoonfuls of melted butter, and one- half cupful of cold water in which has been dissolved a tea- spoonful of soda. Bake in three layers. Cream, for Cake. Take a little over two cupfuls of sweet milk, put in a double boiler and let come to a boil. Beat together two eggs, one cupful of sugar, and two table- spoonfuls of corn starch, or flour; stir this mixture into the boiling milk and when the consistency of thick cream, take off the fire, flavor with lemon, and when cool spread between the layers of cake. This cake is best when used fresh. Fig Cake. Two cupfuls of sugar and six eggs, beaten together for five minutes; then stir in one cupful of sweet milk, three cupfuls of flour and two teaspoonfuls of baking powder. Bake in two or three layers. Fig Dressing. Chop one ^ig^- pound of figs very fine, adding a little hot water from time to time, to moisten; put in enough so they will spread nicely, but not enongh to make them sloppy; add enough sugar to sweeten, or a frosting can be made and a layer can be put on top on each of the figs. Layer Cakes 131 Caramel Cake. Make any of the above layer cakes and spread between each layer and on top, a frosting made as followsi Two cupfuls of sugar, two-thirds of a cupful of sweet milk and a lump of butter the size of an tgg. Boil for fifteen minutes, being careful not to let it scorch; beat until cool, and flavor with vanilla. Liemon Cake. Make a cake after any of the foregoing rules for layer cake and make a dressing for it as follows: Put in a bowl the juice and grated rind of a lemon; add a well-beaten ^%g, three-fourths of a cupful of sugar, two tablespoonfuls of corn starch, and pour over the whole a cupful of boiling water. Set the bowl in hot water until the corn starch is cooked. When cool spread between the layers of cake. Pineapple Cake. Make a cake after the rule given for cocoanut cake, and for the dressing to put between the layers, prepare a pineapple as follows: Pare the pineapple and chop, or grate, very fine; put in a stewpan with enough sugar to make a thick syrup when boiled. Save a large tablespoonful of the pineapple to put with the frosting, and spread the rest, when cool, between the layers of cake. Make a frosting of the beaten white of one tg%^ the table- spoonful of pineapple, and enough sugar to make a thick frosting; spread on the top and sides of the cake. Ice Cream Cake. One and one-half cupfuls of sugar, and one-half cupful of butter; stir the butter and sugar to a cream; add the whites of four eggs, one at a time, without previously beating, one-half cupful of sweet milk, two and one-half cupfuls of flour, and two teaspoonfuls of baking powder

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