vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Light Cake
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 4
Put the cakes together with jelly between.
Presented as published in 1901. 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
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 50. The excerpt below is the record exactly as published.
Light Cake. — Cream one cup of butter, and work in graduall}^ one and one-half cups of sugar. Separate three eggs, beat the yolks, pour in one-half cup of milk, and add to the creamed butter. Sift with three cups of flour two teaspoonfuls baking pow- der and add to mixture. Beat well to make a smooth batter. Beat the whites until stiff" and fold lightly into the batter. One cnp THE MODEL COOK BOOK 41 currants or nuts, well flavored, may be added. Bake in round, shallow pans ; put the cakes together with jelly between. Spong-e Cake. — Three eggs, one and one half cups flour, one and one-half cups sugar, two teaspoonfuls baking powder
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