Layer Cake with Chocolate Marshmallow a la Breta

Ingredients

• A well-measured half cup of butter
• a large cup of sugar
• three quarters cup of milk
• one and a half cups of flour
• a half cup of cornstarch
• two teaspoonfuls of Royal Baking Powder
• whites of four eggs
• a teaspoonful of lemon extract

Method

1. 1

   Stir butter and sugar to a cream, adding the sugar slowly, then add the milk, flour, cornstarch, Royal Baking Powder, and lemon extract; stir until very smooth; last add the whites that have been beaten to a stiff meringue.

2. 2

   Fill about an inch in thickness in four well-buttered, medium-sized cake plates; put in a warm oven and bake.

3. 3

   Turn out and when cold fill with the chocolate marshmallow and sprinkle between each layer with finely chopped English walnuts.

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 114. The excerpt below is the record exactly as published.

Layer Cake with Chocolate Marshmallow a la Breta Gateau en couches, Chocolat aux Guimauves a la Breta A well-measured half cup of butter, a large cup of sugar, three quarters cup of milk, one and a half cups of flour, a half cup of cornstarch, two teaspoonfuls of Royal Baking Powder, whites of four eggs, and a teaspoonful of lemon extract

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