Ribbon Cake

Ingredients

• 1 cup butter
• 5 yolks of eggs
• 1 cup sugar
• 2 cups flour
• 1 cup milk
• 1 1/2 teaspoons baking powder
• 1 cup butter
• 5 whites of eggs
• 1 1/2 cups sugar
• 2 cups flour
• 1 cup milk
• 1 1/2 teaspoons baking powder

Method

1. 1

   Mix and divide.

2. 2

   Flavor one half with orange; for the other half use vanilla, and enough grated chocolate to color brown.

3. 3

   Take enough for 1 layer out of each half.

4. 4

   Then mix all the balance of the batter together and put in any kind of fruit desired — seedless raisins, currants or citron.

5. 5

   Bake in 5 layers.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 281. The excerpt below is the record exactly as published.

1 cup butter. 1 cup flour. 2 cups sugar. 7 whites of eggs. 1 cup sweet milk. 1 teaspoon cream tartar. 1 cup corn=starch. i teaspoon soda. Bake in layers. Spread any good jelly between layers for filling. LAYER CAKES 869 ORIENTAL CAKE. WHITE AND PINK LAYERS. i cup butter. h cup corn=starch. 1 cup granulaied sugar. li cups flour. i cup milk. 1 heaping teaspoon baking 3 whites of eggs. powder. Beat butter and sugar to cream, add milk and corn=starch, first stirring them together, then the flour and baking powder, and last the whites of eggs beaten light. Divide the mixture in two, and into i put as much pink coloring as you like, the object being to form different colored layers. YELLOW AND BEOWN PAETS. i cup butter. 1 whole egg. 1 cup sugar. If cups flour. i cup sweet milk. li teaspoons baking powder. 4 yolks of eggs, beaten light. After mixing divide into 2 parts, and to 1 part add: 1 oz. grated chocolate, 1 tablespoon of water, 3 tea- spoons of sugar and i teaspoon of vanilla, which should be stirred until smooth over a hot fire. Bake all the layers in jelly=pans in" a moderate oven — it should bake in about 20 minutes. For filling use 1 cup powdered sugar, and whites of 2 eggs, beaten light. Use the brown cake for the bot- tom layer, spread over it a thin coating of the filling and cover with a layer of thin slices of figs placed close together; next the yellow cake with icing and sliced oranges free from seeds and rind; next, whites with icing and cocoanut; finish with the pink layer spread with a firm, white icing, decorated with almonds and candies. It is best eaten fresh. This makes a deli- cious cake. If desired, you can leave out all the filling except the icing. '^^ 370 LAYER CAKES POLONAISE CAKE. 1 cup butter (scant). 3 cups flour. 2 cups pulverized sugar. H teaspoons baking powder. 1 cup milk. Bake in 4 layers. 7 whites of eggs. Filling. — Use 3 cups pulverized sugar boiled in a little water until brittle; then turn the hot sugar upon the beaten whites of 4 eggs, stirring until cold. On the first layer spread \ lb. macaroons chopped fine and mixed with some of the frosting. On the second layer I lb. crystalized fruit, chopped fine, mixed with some of the frosting and flavored with lemon. Third layer, i lb. blanched almonds and i lb. citron both, chopped fine and mixed with some of the frosting, flavored with 1 teaspoon extract of almonds and 1 teaspoon of rose water. Frost the top with the frosting left over, mixed with a little crystalized fruit. WHITE CAKE. i cup butter. 2 cups flour. 1 cup powdered sugar. li teaspoons baking powder. 1 cup sweet milk. Flavor with almond. 2 whites of eggs. Bake in layers. Grated cocoanut mixed with sugar can be spread between the layers; or, if desired, an icing can be made of 1 cup powdered sugar, whites of two eggs, and enough dissolved chocolate to give it a rich dark color. COCOANUT WHITE CAKE. i cup butter. 3 eggs. li cups sugar. 2 cups flour. i cup sweet milk. li teaspoons baking powder. Bake in jelly tins. Make a frosting of the whites of 2 eggs and \ cup sugar, and beat into it some finely grated cocoanut Spread it between and on top of cake and set it aside to cool. LAYER CAKES 371 CREAM PUFFS. 3 cups flour. 2 cups boiling water. 1 cup butter. 5 eggs. A pinch of salt. Mix the flour, butter and salt, pour in the boiling water, beat lightly, and put on the stove in a rice boil- er; cook until it becomes thick, stirring constantly. Then take from stove, let it cool, and then break in the eggs 1 at a time. Drop on buttered dripping pan or gem irons, and bake. Have the puffs baked just before serving time; split and fill them with the custard filling given among our fillings, having it slightly cool before putting it in the puffs. RIBBON CAKE. i cup butter. 5 yolks of eggs. 1 cup sugar. 2 cups flour. i cup milk. li teaspoons baking powder. Mix and divide. Flavor one half with orange ; for the other half use vanilla, and enough grated chocolate to color brown. Take enough for 1 layer out of each half. Then take i cup butter. 5 whites of eggs. li cups sugar. 2 cups flour. i cup milk. li teaspoons baking powder. Mix and divide. Flavor one half with lemon; flavor the other half with rose water, and with pulver- ized cochineal color it pink or red. Take enough for 1 layer out of each half. Then mix all the balance of the batter together and put in any kind of fruit desired — seedless raisins, currants or citron. Bake in 5 layers. Build the cake while hot, putting nothing between lay- ers. Have the fruit layers alternate with the brown, white, yellow and red. Frost top or not. 372 LOAF CAKES STEAWBERRY CAKE. Any sponge cake recipe will do; make the sponge cake dough in very thin layers and bake in biscuit pans. Beat the whites of 4 eggs, and when stiff add 4 teaspoons sugar. Have ready a dish of strawberries, sweetened enough to take away the acid taste, and spread it between the layers, covering the berries with the frosting. Cut in small squares and serve cold. VANITY CAKE. 4 cup butter. i cup corn=starch. H cups sugar. li cups flour, li cups sweet milk. 1 teaspoon baking powder. 6 whites of eggs. Bake in 2 cakes, putting frosting between and on top. LOAF CAKES. Time to Bake. — Thin cakes will bake well in 15 to 20 minutes; thicker cakes require 30 to 40 minutes; and very thick ones will re- quire about 1 hour. Fruit cake will require from 2 to 3 hours. Do not take cakes out of the oven too soon. Let delicate cakes cool a little in the pans as they are apt to fall if taken out of them hot, but do not let cakes stay in the pans till moist. Let the air cir- culate around cakes freely to cool them, and have them thoroughly cold before putting them away. Keep them in a tin box or stone jar tightly closed. Any cake made with yeast is best eaten quite fresh. Cakes which are to be long kept, like wedding, black and fruit cakes, can be wrapped in waxed paper to advantage. Any cake can have powdered sugar dusted on it while warm; if it melts, more can be added after it cools. Use a warm knife if you cut cake while it is warm. ALMOND CAKE, i cup butter. 2 cups flour. li cups sugar. 2 teaspoons baking powder.

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