Peach Cake a la Blenda

Ingredients

• Three quarters of a cup of butter
• one and a half cups of sugar
• three eggs
• one cup of milk
• two cups of flour
• a teaspoon of lemon extract
• two tablespoonfuls of Royal Baking Powder

Method

1. 1

   Stir the butter and sugar to a cream; add the yolks one at a time, stirring it between each addition; add the milk, flour, baking powder, and lemon extract.

2. 2

   Beat the cake until smooth; last add the whites that have been beaten to a stiff meringue.

3. 3

   Fill a deep, well-buttered cake tin and bake in a moderate oven from twelve to fifteen minutes.

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 113. The excerpt below is the record exactly as published.

Peach Cake a la Blenda Gateau aux Peches a la Blenda Three quarters of a cup of butter, one and a half cups of sugar, three eggs, one cup of milk, two cups of flour, a teaspoon of lemon extract, and two tablespoonfuls of Royal Baking Powder

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