Rocky Mountain Cake

Ingredients

• 1 cup sugar
• 2 teaspoons baking-powder
• 1/4 cup butter
• 1 1/2 cup milk
• 2 cups flour
• 3 eggs
• 1/8 teaspoon salt

Method

1. 1

   Cream butter and add sugar slowly, stir until well creamed, then add milk with two tablespoons of flour, then yolks of eggs well beaten, then whites beaten until stiff, then flour with baking-powder and salt.

2. 2

   Beat thoroughly, and bake in loaf or in two layers, and put together with orange frosting.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 134. The excerpt below is the record exactly as published.

. 1/; cup milk. 2 teaspoons baking-powder. Cream butter and add sugar gradually, then the milk with two tablespoons of flour, next the egg well beaten, then the flour with baking-powder well mixed with it. Bake thirty minutes in shallow pan, and cover with cold orange or lemon frosting, or serve cut into squares as a plain cake. In cooking in high alti- tudes, use less butter and more flour and eggs, espe- cially in baking loaf cakes; but cakes baked in layers can be made richer. Rocky Mountain Cake. 1 cup sugar. 2 teaspoons baking-powder. 14 cup butter. 1^ cup milk. 2 cups flour. 3 eggs. y± teaspoon salt. Cream butter and add sugar slowly, and stir until well creamed, then add milk with two tablespoons of flour, then yolks of eggs well beaten, then whites beaten until stifle, then flour W'ith baking-powder and salt. Beat thoroughly, and bake in loaf or in two layers, and put together with orange frosting. 304 SCIENTIFIC COOKING. Orange Cake. % cup butter. 2 teaspoons baking- 1 cup sugar. powder. % cup milk. Pinch salt. 2 cups flour. 2 eggs well beaten. Cream butter, add sugar slowly, and continue stir- ring. Add milk, with two tablespoons of flour, then the eggs beaten until very light, without separating; next the flour, with baking-powder and salt mixed well together. Bake in two square layer pans, fill with orange filling, and cover with orange frosting. Orange Filling. — One-half cup sugar, two and one- half tablespoons flour, grated rind from half an orange, one-fourth cup orange juice, one tablespoon lemon juice, yolks of two eggs slightly beaten, and a small piece of butter. Mix all, and cook in double boiler until thick. ORx\nge Frosting. — Grated rind of one orange, with two tablespoons of orange juice, one tablespoon of lemon juice, one teaspoon of good brandy, yolk of one egg. Beat egg until light and thick; add brandy, then the orange juice and grated rind and lemon juice. Beat in confectioners' sugar until stiff enough to spread. Delicate White Cake. Whites 4 eggs. 1 cup sugar. Vo cup butter. 2 cups flour, sifted. y2 cup water. 2 teaspoons baking-powder. Pinch salt. Cream butter, add sugar gradually, beating all the while, then add the water slowly, with two tablespoons of flour. Fold in the well-beaten whites of eggs, then add the remaining two cups of flour with baking- powder mixed with it. Fold until well mixed, and beat hard for a moment, and turn into buttered and CAKES MADE WITH BUTTER. 305 papered pans (square ones preferred), and place in moderate oven and bake until cake leaves side of pans. Put together with opera caramel frosting. As the cara- mel cools and gets hard, mark top with thread where it is to be cut. This prevents the icing from breaking as you cut the cake. Chocolate Cake. 2 eggs. I/O cup milk. 14 cup butter

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