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Layer Cream Cake

Name: Layer Cream Cake
Yield: 8 servings
Ingredients: One cup sugar; 1% cups flour; 2 teaspoons baking powder; Beat two eggs until very light.; Put-in a cup and fill up with cream.

From Magnet users cook book, 1920

Serves 8

Recipe by Mrs. John Vonpell, Camrose, Alta.

Presented as published in 1920. 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

Nutrition per serving

302Calories

5 gProtein

45 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories302 kcal

Protein4.7 g

Carbohydrates45 g

Fiber0 g

Sugars25 g

Total Fat12 g

Saturated Fat6.4 g

Monounsaturated Fat2.6 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol77 mg

Sodium142 mg

Potassium78 mg

Calcium95 mg

Iron1.7 mg

Magnesium9.9 mg

Phosphorus91 mg

Zinc0.4 mg

Copper0 mg

Manganese0.2 mg

Vitamin D0.3 mcg

Vitamin C0 mg

Vitamin A20 mcg

Vitamin E0.1 mg

Vitamin K0.7 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.6 mg

Folate43 mcg

Choline37 mg

Caffeine0 mg

Water29 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 47. The excerpt below is the record exactly as published.

LAYER CREAM CAKE. One cup sugar, 1% cups flour, 2 teaspoons baking powder. Beat two eggs until very light. Put-in a cup and fill up with cream

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