Ribbon Cake

Ingredients

• One cupful of butter
• Two cupfuls of sugar
• One cupful of milk
• Four eggs
• Three and a-half cupfuls of pastry flour
• Two tea-spoonfuls of baking-powder

Method

1. 1

   Separate the yolks and whites of the eggs.

2. 2

   Rub the butter and sugar to a cream, add to this the well beaten yolks, stir well, and put in the milk and then the flour into which has been stirred the baking powder.

3. 3

   Lastly add the beaten whites.

4. 4

   Have ready buttered three long, shallow tins of equal size.

5. 5

   Divide the cake into three parts, and bake two of them plain.

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.

RIBBON CAKE. This cake contains three large layers, the middle one having fruit through it. It is a large cake. One cupful of butter. Two cupfuls of sugar. One cupful of milk. Four eggs. Three and a-half cupfuls of pastry flour. Two tea-spoonfuls of baking-powder

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