Plain Layer Cake

Ingredients

• half cupful of milk
• Two cupfuls of flour
• Four eggs (whites)
• One and a-half tea-spoonful of baking-powder

Method

1. 1

   Put the ingredients together, the same as in the preceding recipe.

2. 2

   Bake in three layer-cake tins, well buttered, and spread frosting between the layers.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 236. The excerpt below is the record exactly as published.

Two cupfuls of flour. Four eggs (whites). One and a-half tea-spoonful of baking-powder. Put the ingredients together, the same as in the pre- ceding recipe. Bake in three layer-cake tins, well but- tered, and spread frosting between the layers. VARIETY LAYER CAKE. One cupful of sugar. One table-spoonful of butter. One cupful of milk. Two eggs. Two tea-spoonfuls of baking-powder. Flour to thicken. Make the same as plain layer cake, and bake in four layers. When done, spread between the first and second layers a coating of currant jelly, between the second and third simple melted chocolate, and between the third and fourth the cream filling (see page 545), and frost the top. FILLINGS FOR LAYER CAKES. In arranging a layer cake it is much more satisfactory if the bottom instead of the top of the cake receives the filling, the bottom being much more porous and receptive. CAKE. 545 The bottom of the layers will be much softer, and no crust at all will form on them, if the cakes are baked on the grate of the oven. Put the layers together as soon as possible after they are baked ; turn one layer upside down for the bottom, spread over it whatever filling is to be used, lay the second sheet of cake bottom side up on this one, spread it with filling, and so continue, placing the top layer with the bottom side downward. Cake baked and put together in this way will retain whatever filling is put into it ; the layers will not press the filling out between them as is often the case when the crusted part receives the filling. CREAM FILLING. One-half pint of milk. One table-spoonful of corn-starch. • Two table-spoonfuls of sugar. One egg (yolk). One-half salt-spoonful of salt. Two tea-spoonfuls of vanilla. One-half tea-spoonful of butter. Measure the corn-starch evenly across the spoon, and put with it two table-spoonfuls of the milk. Add to the beaten yolk of the ^gg two table-spoonfuls of the milk, and beat well with a fork ; then put these two mix- tures together. Place the rest of the milk on the fire in a small sauce-pan set in another containing boiling water, and when the milk is boiling, stir into it the corn-starch mixture. Stir the whole until smooth, and let it cook four minutes, stirring all the time. Add the salt, sugar and butter as soon as the corn-starch is thoroughly stirred in. Then remove from the fire, stir a moment to cool the liquid somewhat, add the vanilla, and use. 35 54^ THE PATTERN COOK-BOOK. CARAMEL FILLING. One and a-half cupful of brown sugar. One cupful of milk. One table-spoonful (scant) of butter. One-half table-spoonful of vanilla. Place the milk, sugar, and butter on the fire in a sauce- pan set in another containing boiling water and cook until thick. Take from the fire and beat it hard until stiff. Then add the vanilla. APPLE FILLING. One egg (white). One-half cupful of powdered Sugar. One large, sour apple. Whip the egg to a very stiff froth, and add to it the sugar. Grate the apple fine, stir it in very gradually, and use. APPLE AND LEMON FILLING. One apple (grated). One lemon (juice and grated rind). One cupful of sugar. Grate the apple and the rind of the lemon, place them on the lire with the juice and sugar, and boil for five minutes. ORANGE FILLING, NO. I. Two oranges (juice and rind). Two table-spoonfuls of cold water. Two cupfuls of sugar. Two eggs (yolks and one of the whites). Grate the yellow from the oranges, and place the gratings CAKE. 547 in a saucepan with the orange juice, a table-spoonful of the water and the sugar. Set the saucepan in another containing boiling water. Beat the yolks with the other table-spoonful of water, and when the mixture in the saucepan is hot, stir in the water and yolks. Let the preparation cook a minute, when the whole should be thickened; and just before taking it from the fire, stir in the slightly beaten white of one of the eggs. Remove at once from the heat, and use when cold. ORANGE FILLING, NO. 2. Two oranges (juice, and grated rind of but one). Two table-spoonfuls of cold water. One dessert-spoonful of corn-starch. One-half cupful of sugar. One egg. Place the corn-starch in half of the water, and when it is dissolved, stir in the beaten yolk of the egg, and stir until smooth. Place the rest of the water, the juice of the oranges and the grated rind of but one of them, on the fire, and when the liquid boils, add the egg mixture. Cook two minutes, and add the slightly beaten white of the ^gg just before taking the filling from the fire. Cool partly before using. COCOANUT BILLING, One and a-half cupful of cocoanut. Two eggs (whites). Four table-spoonfuls of powdered sugar. A little milk. Moisten the cocoanut with a little warm milk, and let it soak until well softened — usually half an hour. Beat the 548 THE PA TTE-liN COOK-BOOK. whites of the eggs to a stiff froth, and add the sugar to them. Spread on the bottom cake a thin layer of the frosting of &gg and sugar, and then a covering of the soaked cocoanut, and repeat this operation until all the layers ^e arranged. To what is left of the trosting, add enough sugar to thicken, stir in the remnant of cocoanut, and spread the mixture thickly over the top, sprinkling di^ cocoanut over the whole. CHOCOLATE FILLING, NO. I. One-half cupful of grated chocolate. 9ne-half cupful of milk

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