Quick Cake

Ingredients

• Beat the yolks of six eggs
• ½ lb. of sugar
• Cream ½ lb. of butter
• ½ lb. of flour
• one teaspoonful of baking-powder
• a teacupful of cream or milk

Method

1. 1

   Beat yolks and sugar, add whipped whites.

2. 2

   Cream butter with flour, mix in eggs, baking powder, and cream.

3. 3

   Bake quickly.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 72. The excerpt below is the record exactly as published.

Quick Cake. — Beat the yolks of six eggs with % lb. of sugar. Whip up the whites and add them to the yolks. Cream Yz lb. of butter with Yz lb. of flour, and put the eggs with this. Then add the other half of flour, and beat it well. Add to this one teaspoonful of baking-powder, with a teacupful of cream or milk. Season to taste. Have your cake- tin ready, hurry it into the oven, and bake quickly. This is an excellent cake, whether eaten as a pudding, with hot sauce, or otherwise. Railroad Cake. — Cream two large table-spoonfuls of butter, free from salt, with two cupfuls of sand sugar ; when light, add one cupful of new milk and the yolks of three eggs. Into three cupfuls of sifted flour rub thoroughly a teaspoonful of baking- powder, and add to the batter ; beat the whites of the eggs until light; add to the cake, alternating with flour. Raisin Cake. — Wash well i lb. of sweet butter, and cream with it I lb. of white sugar. Add slowly one quart of tepid new milk and 4 lbs. of sifted flour ; mix well into it a tea- cupful of lively, home-made yeast, and put in a warm place until light. This should be in four or five hours, when mix into this batter another pound each of butter and sugar, well creamed together, and, if needed, more flour. Have ready 2 lbs. of raisins, seeded and cut fine, and Yz lb. of cur- rants. Mix a small quantity of flour through the fruit, and stir into the bat- ter with a little pulverized mace. Let the batter rise again, stir well, and pour into buttered tins, putting them in a warm place until the mixture commences to rise ; then set into a slack oven, increasing the heat grad- ually until hot enough, and bake about an hour and a quarter. Ribbon Cake CAKES Short-cake, Currant Ribbon Cake. — Beat together to a light cream two and a half cupfuls of sugar and one of butter. Then add four well-beaten eggs, one cupful of milk (in which one tcaspoonful of soda, dissolved in a little water, has been put), and four cupfuls of flour, into which two teaspoonfuls of cream of tartar have been sifted. (The best way is to measure the flour, pour it into a sieve, add the cream of tartar, and sift the whole through together.) When the flour has been thoroughly mixed with the other ingredients, take out one-third of the dough, and add to it one cupful of currants, one and a half cupfuls of raisins, stoned and chopped, % lb. of citron cut into dice, two teaspoonfuls of molasses, and one teaspoonful of brandy. Divide the light cake into halves and bake in two separate pans, the fruit cake in a third one of the same size. (These may be either round or square, but must be deeper than those used for “ Washington pies/') When done, arrange one above an- other, the dark cake in the centre, with currant jelly between ; press then firmly together with the hands, and add an icing. Rice Cake. — Beat to a foam the yolks of eight and whites of four eggs ; to this stir in 6 ozs. of powder- ed sugar, the grated peel of one lem- on, and x/z lb. of ground rice. Beat all well together for twenty minutes or half an hour. Bake twenty min- utes. Scones. See Bread. Scotch Cakes. — One pound of flour, x/z lb. of butter, and x/\ lb. of sugar

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