Plain Cake
From A text-book of cooking, 1915
For best results, use high-quality ingredients and ensure thorough mixing.
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 98. The excerpt below is the record exactly as published.
Plain Cake Classes of Cakes. — Cakes are commonly divided into two classes : (a) Cakes without fat and (b) Cakes containing fat. Sponge cake (p. 240) is an example of the first class and the Plain Cake given below is an example of the second class. The method of mixing cakes containing fat differs from the method of mixing cakes without fat. The tern- 242 THE COOKING OF FOODS perature of the oven and the length of time required for baking also differ for the two classes of cakes. Comparison of Plain Cake and Muffins. — See the recipe for Plain Muffins, p. 213. Compare it with the recipe for Plain Cake. PLAIN CAKE 2 cupfuls flour 2 eggs 2J teaspoonfuls baking powder £ cupful milk or water 1 cupful sugar 1 teaspoonf ul flavoring 4 ounces fat
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