Peach-blossom Cake

Ingredients

• 1 cup pulverized sugar
• 1/2 cup butter
• 2 teaspoons Royal Baking Powder
• 1/2 cup sweet milk
• whites of 3 eggs
• 1 cup flour
• 1/2 teaspoon corn-starch
• extract peach to taste

Method

1. 1

   Beat butter and sugar until like thick cream, add baking powder, milk, and beaten whites; stir in flour mixed with baking powder and corn-starch.

2. 2

   Flavor strongly with extract peach.

3. 3

   Bake in 2 square sponge-tins in moderately quick oven, and when done sandwich with finely grated cocoanut and pink sugar.

4. 4

   Frost with clear icing, and sprinkle this with pulverized pink sugar.

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 29. The excerpt below is the record exactly as published.

1 cup butter, 1 cup gran¬ ulated sugar, 3 eggs, 2 cups flour, y teaspoon Royal Baking Powder, grated rind 1 lemon. Mix flour and baking powder. Cream butter and sugar, add lemon and beaten eggs, add flour, and beat well. Spread 1 inch thick on flat buttered pans, sprinkle with a mixture of granulated sugar, powdered cinnamon, and few chopped almonds. Bake pale brown in hot oven, and when cold cut in squares. Marshmallow Cake. — 1 egg, IK cups sugar, 1 tablespoon butter, 1 cup milk, 2 cups flour, y teaspoon salt, 2 teaspoons Royal Baking Powder. Mix flour, salt, and baking powder. Cream butter, add y of sugar, and beat. Add beaten egg and remainder of sugar, and beat 4 minutes. Add alternately flour and milk, beating well. Add vanilla and bake in layer- cake pans in quick oven. Cut fine K pound marshmallows. Spread them between cake layers, and stand in open oven till they melt. Peach-blossom Cake. — 1 cup pulverized sugar, y cup butter, stirred together until like thick cream, 2 teaspoons Royal Baking Powder, y cup sweet milk; beat the whites of 3 eggs, and add to a cup of flour, mixed with the baking powder; stir and add y tea¬ spoon corn-starch. Flavor strongly with ex¬ tract peach. Bake in 2 square sponge-tins in moderately quick oven, and when done sandwich with finely grated cocoanut and pink sugar. Frost with clear icing, and sprinkle this with pulverized pink sugar. Wine Cake. — 1 cup butter, 2 cups sugar, 2 cups flour, K teaspoon Royal Baking Pow¬ der, 1 gill wine, 3 eggs. Rub butter and sugar to light cream, add eggs, 1 at a time, beating 5 minutes after each addition; add flour sifted with powder, and wine; mix into medium, firm batter; bake in shallow square cake-pan, in moderate oven, 40 minutes; when taken from oven carefully ice with transparent icing. ROYAL BAKING POWDER IS ABSOLUTELY PURE THE ROYAL BAKER AND PASTRY COOK 17 Marbled Cake.— This is made in separate batters, a dark and a light one. For the dark one, take XA cup butter, 1 cup brown sugar, 2A cups flour, 1 teaspoon Royal Baking Pow¬ der, yolks of 4 eggs, A cup milk, 1 teaspoon each extract cinnamon, cloves, and allspice. For the light one take A cup butter, 1 cup sugar, 2A cups flour, 1 teaspoon Royal Bak¬ ing Powder, whites of 4 eggs, XA cup milk, 1 teaspoon extract lemon. Both batters are made by rubbing the butter and sugar to a cream, adding the eggs, beating a few minutes, then adding the flour, sifted with the powder, the extracts and milk, and mixing into smooth batter, rather firm. Have a paper- lined tin : with a spoon drop the two batters alternately into it, and bake in a rather quick oven 35 minutes. Minnehaha Cake. — A cup butter, 1A cups sugar, 3 eggs, 1 cup milk, 2 A cups flour, 2 tea¬ spoons Royal Baking Powder, 1 teaspoon va¬ nilla. Mix dry ingredients. Cream butter and sugar, add beaten yolks and vanilla, then, alternately, the milk and flour. Beat well, and bake in 3 layers in quick oven. Put to¬ gether with fruit filling (see Cake Fillings). Nut Cake. — A cup butter, 1 A cups sugar, 3 eggs, 2 A cups flour

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