Marble Cake

Ingredients

• I cup sugar
• 2 eggs, the whites
• J^ cup butter
• Ji cup milk
• 1 % flour
• I teaspoon baking-powder
• % nutmeg
• J^ cup brown sugar
• J^ cup molasses
• 2 eggs, the yolks
• 2 cups flour
• 1 teaspoon cloves
• 1 teaspoon cinnamon
• two tablespoons of grated chocolate

Method

1. 1

   Can bake as layer cake, or as one cake by putting in first a layer of light, then the dark, making four layers, or in two cakes.

Nutrition per serving

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 78. The excerpt below is the record exactly as published.

Marble Cake. Light Layers: I cup sugar 2 eggs, the whites }4 cup butter Ji cup milk 1 % flour I teaspoon baking-powder % nutmeg Dark or Dash: J^ cup brown sugar ^ cup molasses Ji cup butter J^ cup milk 2 cups flour I teaspoon cloves and cin- 1 teaspoon baking-powder namon 2 eggs, the yolks Can bake as layer cake, or as one cake by putting in first a layer of light, then the dark, making four layers, or in two cakes. If one prefers can use two tablespoons of grated chocolate instead of the spices. Queen's Cake. 2 cups sugar 16 eggs, the whites % cup butter 4 cups flour 2 teaspoons baking-powder >^ cup sweet cream Flavor with almond or lemon. Plain Cup Cake. I cup sugar i cup milk Ji cup butter 3 eggs 2^ flour I teaspoon baking-powder Flavor with nutmeg. Can leave out the cup of sweet milk and use sour cream our sour milk and soda if you like it better. 104 The Queen Cook Book Silver Cake. 2 cupft sugar 2>^ cups flour 5^ cup butter 5^ sweet milk 8 eggs, the whites 2 teaspoons baking-powder Gold Cake. 1 cup sugar % sweet milk y% cup butter 8 eggs, the yolks 2 cups flour 2 teaspoons baking-powder Mix and bake the same as other cakes: Flavor as you like. Cream Sponge Cake Pie. 3 eggs 2 tablespoons cold water I teacup sugar i J^. cups flour I teaspoon baking-powder Beat all well together and bake in layers. Use this ^filling: Boil one pint of milk, stir in smoothly one tablespoon corn starch dissolved in cold milk, two eggs, one-half cup sugar, a large teaspoon of butter; flavor as you wish. Vanilla or grated cocoanut in the cream. Or bake the above cake in one loaf; when cold split it open and put in the above filling, or this, whip a pint of sweetened cream stiff, the whites of two eggs beaten stiff, flavor with vanilla, beat all together, having it on ice or snow, and spread it upon the split sides of the cake. Do not let the cream ap- pear on the outside and it looks like an ordinary cake. This is a delicate and delicious dessert. Real Angel's Food. I I eggs, the whites i tumbler sugar I tumbler flour A pinch of salt Sift the flour five times with the baking-powder (one The Queen Cook Book JOS teaspoon) and salt; sift the sugar three times. Beat the eggs to a stiff froth. In mixing beat as little as possible; bake twenty minutes in a moderate steady heat. Angel's Food. J^ pint flour i even teaspoon cornstarch 4 tablespoons hot water 3 even teaspoons cream of I ^ cups powdered sugar tartar I I eggs I teaspoon flavoring Sift the flour; corn starch, and cream of tartar together five times; put the water and sugar in a granite basin on the stove; stir well together, let it simmer slowly while you beat the eggs to a stiff froth after you sprinkle on them one-half teaspoon of salt. Boil the syrup until it will thread, and pour it slowly over the beaten eggs; beat all briskly until the mixture is light and cool; then sift the flour over it a little at a time, and stir it gently until all the flour is in and no lumps, stir in the flavoring, and pour the batter into a three-quart pan with a tube in the center; bake in a moderate oven about forty minutes. Stick a straw into the cake, if it comes out clean, the cake is done. Turn the pan upside down and let it rest on the table until the cake is nearly cold, then remove it from the pan, and place it bottom up, on a larger cake pan. Cover with boiled icing. N. B. — In making the angel's food, the beating and mixing must all be done with a wire spoon egg beater (not a Dover). The eggs niust be very cold. Grease the pan very slightly — do not use a piece of butter larger than a pea; do not cut this cake until it is ten or twelve hours old. Better when two days old. Saw the cake with the knife when cutting it. Home Messenger. 2o6 The Queen Cook Book Sunshine Cake. lo eggs, the whites 7 yolks I tumbler flour i >^ tumblers sugar I teaspoon cream of tartar i lemoft, juice and rind J4 teaspoon carbonate ammonia, or extract lemon Beat the yolks very light with half the sugar; beat the whites to a stiff froth, beating in lightly the rest of the sugar; then add the beaten yolks, sugar and flavoring; stir in the lour gradually, sifting the am- monia last. Bake in a tin the same as angel's food, without greasing it; sift the sugar once and the flour four times; tq.rn the tin upside down to cool as in angel's food. ^ N. B. — Carbonate of ammonia can be powered fine and dissolved in lemon juice or sprinkled over and stirred into the batter the last thing. Home Messenger. One Egg Cake. I yi cups sugar i cup milk or cream J^ cup butter i egg, 3 cups flour 2 teaspoons baking-powder Grated nutmeg to taste Molasses Cake. I cup molasses i teacup butter ^ cup hot water i teaspoon soda I even tablespoon ginger Heat the molasses hot, dissolve the soda in the hot water, stir it with the softened butter, ginger and one teaspoon baking-powder in the two and a half cups of flour, sifting it twice. Not quite so stiff as other cakes. The Queen Cook Book ^oy ICINGS. Icing for Cakes. The whites of three large eggs beaten so stiff they will not slide or drop from knife, sift in through a piece of lace or fine sieve two cups of powdered sugar, sift- ing and beating in gradually, till you can spread it on cake and not run. This will frost two cakes top and sides. Flavor with one teaspoon of lemon extract or a half teaspoon cream of tartar. Rule for Frosting. For the white of one egg, one cup of sifted sugar. Beat the egg stiff and gradually add the sugar, beating till light and not thin enough to run when you spread it. Flavor or not as you like. This is the propor- tion. For boiled icing, I refer you to the icing under the head of mountain cake and ice cream cake. Boiled Icing. Boil until it will thread one and one-half cups of sugar, one tablespoon of vinegar, and one tablespoon of water; pour the boiled sugar into the whites of two stiffly beaten eggs, beat well; when cool spread. After a little experience in nice cake making and frosting, one needs to be* guided by their own judgment as regards the stiffness of cake or icings; as eggs vary in size and flour in thickening qualities. Be particular to use the same sized cup for all measures of the same cake. 3«t The Quiin Cook Book Soft Gin«kr Bread. I cup brown sug^ar i cup N. O. molasses 1 cup butter i cup milk 2 eggs I teaspoon soda I tablespoon ginger i teaspoon salt I teaspoon cloves i teaspoon cinnamon

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