Pound Cake

Ingredients

• 1 pound butter
• 10 eggs
• 1 pound sugar
• 1/2 teaspoon grated nutmeg
• 1 pound flour
• 2 teaspoons vanilla

Method

1. 1

   Beat the butter and sugar to a cream; add the yolks of the eggs beaten light; then beat the whites to a stiff froth and add them alternately with the flour; flavor; put in two deep, buttered pans and bake in a moderate oven from forty to fifty minutes.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 112. The excerpt below is the record exactly as published.

pound cake shrink away from the edges of the pan when done, and in most cases no further test is necessary. Cakes may, however, be tested by sticking a fresh broom straw into the center; if it comes out clean the cake is done. If the cake cracks open on top too much flour has been used. If of coarse texture the cake has not been well beaten or the oven has been too slow. 290 Planned for a P ATTirC: Family of Four ^^iiJiJiO BAKING POWDER 8 ounces bicarbonate of soda 6 ounces tartaric acid 1 package high-grade cornstarch Put all the ingredients together and sift them thoroughly five times. Keep closely covered in glass jars or tin boxes. ANGEL CAKE Whites of 11 eggs IVz cups granulated sugar 1 teaspoon cream of tartar 1 cup sifted flour 1 teaspoon flavoring Beat the eggs until light; add the cream of tartar and beat to a stiff froth; then add the sugar gradually. Fold in the flour after it has been sifted five times; add the vanilla and pour the mixture into an unbuttered angel-cake pan. Bake in a moderate oven forty-five or fifty minutes; turn the pan upside down and let it stand until the cake falls out. SPONGE CAKE No. 1 6 large eggs 1/2 lemon 11 ounces granidated sugar Pinch of baking powder 3% otmces sifted flour Pinch of salt Beat the yolks and the whites separately until very light. Into the yolks beat the sugar; then add the lemon, salt, baking powder and half the flour. Fold in half of the whites; add the remainder of the flour, then the remainder of the whites. Pour into a greased pan and bake in a slow oven for forty -five minutes or one hour. SPONGE CAKE No. 2 5 eggs Juice and grated rind of 1/2 lemon 1 cup sugar Pinch of salt 1 cup flour Beat the yolks until light; add the sugar gradually, then the lemon. Beat the whites until stiff and dry; cut them into the first mixture; then sift and fold in the flour, but do not stir the mixture. 291 CAKES Fianned for a Family of Four SPONGE CAKE No. 3 4 eggs 1 cup flour 1 cup sugai 1 teaspoon baking powder 6 tablespoons water 1 teaspoon vanilla Beat the yolks of the eggs and the sugar thoroughly; add the water; then the sifted flour and the whites alternately, and the baking powder and vanilla last. Pour into a greased Turk's head and bake in a quick oven about fifteen minutes. CREAM SPONGE For cream sponge follow the recipe for Sponge Cake No. 3; bake in layers and fill with a custard made from the following: 1 cup milk 1/2 cup sugar 11/2 tablespoons cornstarch Yolk of 2 eggs 1 teaspoon vanilla Cook fike any other custard in a double boiler. JELLY ROLL 3 eggs Vz cup cold water iVi cups sugar Juice of Vi lemon 2 cups flour Vi teaspoon salt 1 teaspoon baking powder Beat the yolks with the sugar; add the liquid and sifted dry ingredients alternately; fold in the beaten whites and pour into shallow buttered tins, using only enough batter to cover the bottom of the pan. Bake about twelve minutes in a moderate oven; turn out on a paper well dusted with powdered sugar; cut off a thin strip from the sides and ends of the cake; spread with jelly and quickly roll. After the cake has been rolled wrap paper around it so that it will keep its shape. POTATO-FLOUR CAKE Yolks of 4 eggs 1 heaping teaspoon baking powder 1 cup sugar 1 teaspoon vanilla V2 cup potato floiu' Whites of 4 eggs Beat the yolks of the eggs very light with the sugar; add the potato flour and baking powder; flavor; fold in the whites "jare- fuUy and pour the mixture into a buttered tin. Bake in a very slow oven for about thirty-five minutes. 292 Planned for a Family of Four CAKES POUND CAKE 1 poiind butter 10 eggs 1 pound sugar Vi teaspoon grated nutmeg 1 pound flour 2 teaspoons vanilla Beat the butter and sugar to a cream; add the yolks of the eggs beaten light; then beat the whites to a stiff froth and add them alternately with the flour; flavor; put in two deep, buttered pans and bake in a moderate oven from forty to fifty minutes. ORANGE CAKE 1/2 pound butter

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