Neapolitan Cake

Ingredients

• half a cupful of butter
• one of sugar
• two cupfuls of flour
• half a cupful of milk
• the whites of four eggs
• one teaspoonful of baking-powder
• half a teaspoonful of vanilla extract
• about one teaspoonful of liquid cochineal

Method

1. 1

   Cream butter and sugar, add flavor, milk, flour, and egg whites.

2. 2

   Divide batter, color half pink with cochineal.

3. 3

   Bake in two pans for 20 minutes.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 401. The excerpt below is the record exactly as published.

half a cupful of milk, half a cupful of grated chocolate, the yolk of one egg, and a teaspoonful of vanilla extract. Beat the mixture well, and place it on the stove. Stir frequently until it begins to boil ; then let it simmer until it becomes smooth. Set away to cool. Second. — Beat half a cupful of butter until it becomes creamy, and gradually beat into it one cupful of sugar. Add two well-beaten eggs, half a cupful of milk, in which a scant teaspoonful of soda has been dissolved, two cup- fuls of flour, and finally the cooled chocolate mixture. Bake in four deep tin plates, in a moderate oven, for about twenty minutes. When the cakes are cool, spread between them, and over the top sheet, layers of icing made as follows: — Third. — Boil two cupfuls of sugar with one-fourth of a cupful of water for five minutes. Beat the whites of two eggs to a stiff froth, and pour the hot syrup upon them, beating all the while. The syrup must be poured in a thin, thread-like stream. Cream Walnut Cake. This is made in three parts, — first the cake proper, then the icing, and finally the filling. To Make the Cake. — Use one cupful of sugar, half a cupful of butter, half a cupful of milk, two cupfuls of sifted flour, two eggs, and two level teaspoonfuls of baking-powder. Beat the butter to a cream, and gradually beat into it the sugar ; then add the eggs, CAKE. 761 well beaten ; next the milk, and afterward the flour, mixed with the baking-powder. Spread this mixture smoothly in four deep jelly-cake plates, and bake in a moderate oven for eighteen minutes. On taking the cakes from the oven place them on plates ; and when they have become partially cooled, ice two of them. To Make the Icing. — Put the white of a small egg into a bowl, and gradually beat into it two-thirds of a cupful of powdered sugar and two table-spoonfuls of sherry. The icing will be very thin, but this is what is desired. To Make the Filling. — Soak two table-spoonfuls of gelatine in four table-spoonfuls of cold water for two hours. Put a generous quart of whipped and drained cream into a small tin or granite-ware basin, and%place this basin in a pan of ice-water. Sprinkle over the cream four table-spoonfuls of% powdered sugar and two of sherry. Pour two table-spoonfuls of boiling water over the soaked gelatine, and stir until the latter is dis- solved. Strain the liquid into the cream, stirring from the bottom all the while. When the mixture has become so thick that a spoonful of it will not sink into the rest when dropped, it will be ready for spreading on the cake. Spread half of the cream on the two cakes that have not been iced. Sprinkle over these same cakes one- third of a cupful of fine-chopped English walnuts? and spread the remainder of the cream over all. Put the iced cakes on top, and set away in a cold place. The cakes may be decorated with cream walnuts obtained of a confectioner. Othello Cake. For the cake there will be required one cupful of sugar, half a cupful of butter, one cupful and three- fourths of flour, half a cupful of milk, the whites of two eggs, and the yolks of four, one teaspoonful of baking- 762 MISS PARLOA'S KITCHEN COMPANION. powder, half a teaspoonful of vanilla extract, and one ounce of chocolate. Scrape the chocolate, and put it in a small frying-pan with three table-spoonfuls of the sugar and one table- spoonful of water. Beat the butter to a cream, and gradually beat into it the sugar. Place the frying-pan with the chocolate over a hot fire, and stir until the chocolate mixture is smooth and glossy. Add this and the vanilla to the creamed sugar and butter. Beat well ; then gradually beat in the milk. Next add the yolks of the eggs, well beaten ; then the flour, in which the baking- powder has been mixed; and finally the whites of the eggs, well beaten. Spread this mixture in four well- buttered Washington-pie plates. Bake about eighteen minuses in a moderate oven. Icing. — For the icing use the whites of two eggs, two cupfuls of powdered sugar, two ounces of chocolate, two table-spoonfuls of water, one teaspoonful of vanilla ex- tract, and one pint of walnut meats. Put aside half a pint of whole walnut meats ; chop the remainder moderately coarse. Scrape the chocolate, and put it in a small frying-pan with six table-spoonfuls of sugar and two table-spoonfuls of the water. Put the whites of the eggs in a bowl, and add a table-spoonful of sugar to them. Beat for five minutes ; then add another table-spoonful of sugar. Continue this until all the sugar has been beaten into the eggs. Now put the frying-pan over a hot fire, and stir until the chocolate is smooth and glossy. Pour this preparation into the icing ; add the vanilla, and stir well. Put two of the cakes on plates ; spread a layer of the icing on each cake. Sprinkle the chopped walnut meat over the icing, and put the other two cakes on top of the first two. Cover them with icing, and decorate with the whole walnut meats. Set in a cool place to harden the icing. CAKE. Neapolitan Cake. This cake is made of four colors, — white and pink, yellow arid brown. For the white and pink cake use half a cupful of butter, one of sugar, two cupfuls of flour, half a cupful of inilk, the whites of four eggs, one teaspoonful of baking-powder, half a teaspoonful of vanilla extract, and about one teaspoonful of liquid cochineal

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