Magnolia Cake

Ingredients

• 6 eggs
• 2 cups sugar
• 1 cup boiling water
• 1 teaspoon vanilla extract
• 2 1/2 cups pastry flour
• 3 teaspoons Royal Baking Powder

Method

1. 1

   Separate eggs; beat yolks until thick and lemon color.

2. 2

   Add 1 cup of the sugar gradually, beating constantly.

3. 3

   Add boiling water very slowly, then vanilla extract.

4. 4

   Sift flour and baking powder together 3 times.

5. 5

   Fold into first mixture.

6. 6

   Beat egg whites until stiff; add remaining 1 cup sugar gradually, beating constantly.

7. 7

   Fold into mixture.

8. 8

   Bake in very large ungreased tube pan in moderate oven at 350°F for 1.5 hours.

9. 9

   Invert and let cool in pan.

10. 10

    When cold, split into three layers; spread with Mint Cream Filling.

11. 11

    Cover top and sides thickly with Marshmallow Frosting.

Nutrition per serving

As published

This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 21. The excerpt below is the record exactly as published.

Magnolia Cake A Birthday Cake 6 eggs 2 cups sugar 1 cup boiling water 1 teaspoon vanilla extract 21% cups pastry flour 3 teaspoons Royal Baking Powder Separate eggs; beat yolks until thick and lemon color. Add I cup of the sugar gradually, beating constantly. Add boil- ing water very slowly, then vanilla ex- tract. Sift flour and baking powder to- gether 3 times. Fold into first mixture. Beat egg whites until stiff; add remaining 1 cup sugar gradually, beating con- stantly. Fold into mixture. Bake in very large ungreased tube pan in moder- ate oven at 350° F. for 114 hours. Invert and let cool in pan. When cold, split into three layers; spread with Mint Cream Filling. Cover top and sides thickly with Marshmallow Frosting (page 26). Makes 1 ten-inch cake. Mint Cream Filling 34 cup sugar 4 tablespoons cornstarch 34 teaspoon salt 1 cup water 2 egg yolks 1 tablespoon butter 1 teaspoon mint extract green food coloring Mix sugar (except 2 tablespoons), cornstarch and salt. Add water slowly and cook over boiling water until very thick, stirring constantly. Add egg yolks mixed with 2 tablespoons sugar; cook 3 minutes longer. Beat until smooth. Add butter; cool. Add mint extract and color a delicate green. Sour Cream Chocolate Cake 1 cup sour heavy cream 1 cup sugar 2 eggs 1 teaspoon vanilla extract 134 cups pastry flour

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