Plain Cake with Icing

Ingredients

• 1 egg (white and yellow both)
• 1 cupful sugar
• 1 teaspoonful vanilla flavoring
• l^ cupful butter substitute
• 1 cupful milk
• 2 cupsful flour
• 4 level teaspoonsful baking powder
• 11/2 cupsful confectioner's sugar
• 3 tablespoonsful butter
• 1 teaspoonful vanilla or almond flavoring
• 2 teaspoonsful cream
• 1 square of melted chocolate

Method

1. 1

   Beat egg, sugar, vanilla, and butter substitute until smooth.

2. 2

   Add milk.

3. 3

   Sift flour and baking powder together, then add to the mixture and beat until smooth.

4. 4

   Pour into prepared pans and bake.

5. 5

   For icing, cream together confectioner's sugar, butter, flavoring, and cream.

6. 6

   Add melted chocolate for chocolate icing.

Nutrition per serving

As published

This recipe was extracted from The junior cook book (1920) by Clara Ingram Judson, page 15. The excerpt below is the record exactly as published.

1 egg (white and yellow both), 1 cupful sugar, 1 teaspoonful vanilla flavoring, l^ cupful butter substitute. Beat till it looks like smooth cream. The success of any cake largely depends on the care and thoroness of this beating. When smooth and creamy add 1 cupful milk. Sift together 2 cupsful flour and 4 level tea- spoonsful baking powder. Sift these two ingre- dients twice so they may be well mixed. Add flour and baking powder to the contents of the bowl. Beat till all lumps are goiie. Pour into cake pans that have been made ready. (This cake makes two layers or may be made into one large, thick cake as desired. To prepare cake pans, grease the pans carefully. Line bottoms with paper cut to fit and grease again. (See directions under brown bread.) Bake 25 minutes if made in 2 layers; 30 minutes if baked in 1 layer. Before taking 151 PLAIN CAKE WITH ICING from the oven, tap the top of the cake with the finger. If the cake is done, the crust will spring right back into place without leaving any finger prints. If a finger print is left, the cake needs to bake longer. Take from the oven, run a small spatula around the edge of the pan; turn upside down over a wire cake rack, and the cake will drop out of the pan. When cool, ice with a white icing made by creaming together 11/2 cupsful confectioner's sugar, 3 tablespoonsful butter, 1 teaspoonful vanilla or almond flavoring, 2 teaspoonsful cream. If chocolate icing is desired, add 1 square of melted chocolate to the above. With chocolate use vanilla flavoring. The icing should be just soft enough to spread easily but should not run over the sides of the cake. 153 COCOANUT PUDDING Put into the upper part of a double boiler 1 quart of milk, 2 rounded tablespoonsful of minute tap- ioca. Put at least a quart of water in the lower part and set over the fire. When milk begins to get hot stir occasionally so that the tapioca will thicken evenly. While milk and tapioca is cooking, open 2 eggs and divide the whites from the yellows. Beat the whites till stiff and put in a cool place till they are needed. Beat the yellows with i/^ cupful of sugar and % teaspoonful salt. When the milk and tapioca are smooth and thick stir in the yellows of egg and sugar. Pour gradually and stir all the time so that the yel- lows will not lump. Add 3 tablespoonsful of grated cocoanut and continue stirring till well mixed. Cook without stirring for 15 minutes till the pudding is like thick custard. Take pan from the fire and hold in the left hand. 155 COCOANUT PUDDING With the egg beater held in the right hand, beat the whites, while pouring over them the hot custard. Beat till the custard and whites are well mixed. Add 1 teaspoonful vanilla flavoring

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