Ryzon Layer Cake - Master Recipe

Ingredients

• 1 cupful (>^ pound) butter or lard
• 2 level cupfuls (l pound) sugar
• 4 eggs — separated
• 1 cupful {}4 pint) milk
• 4 level teaspoonfuls Ryzon
• 4 level cupfuls (l pound) flour
• ^ level teaspoonful salt
• 2 cupfuls (l pint) milk
• 6 level tablespoonfuls (i^ ounces) corn-starch
• I egg yolk
• 6 level tablespoonfuls (3 ounces) sugar
• ^ level teaspoonful salt
• I level cupful (>^ pound) seeded raisins
• 1 egg white
• 2 tablespoonfuls hot water
• I teaspoonful vanilla extract
• Confectioners' sugar

Method

1. 1

   Beat shortening and sugar to a light cream; separate eggs, beat yolks until well mixed and add slowly to sugar and shortening; add milk very slowly, stirring all the time; beat whites of eggs until stiff and add half; sift flour, Ryzon, and salt and add rest of beaten egg white and rest of flour.

2. 2

   Line four jelly tins or one square cake pan with paper; do not grease.

3. 3

   Spread mixture and bake in a moderate oven for twenty-five to thirty minutes.

Nutrition per serving

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 30. The excerpt below is the record exactly as published.

RYZON LAYER CAKE— Master Recipe By Mrs. Anna B. Scott, Cooking Expert of the Philadelphia North American Master Recipe RYZON LAYER CAKE 1 cupful (>^ pound) butter or lard. 2 level cupfuls (l pound) sugar. 4 eggs — separated. 1 cupful {}4 pint) milk. 4 level teaspoonfuls Ryzon. 4 level cupfuls (l pound) flour. ^ level teaspoonful salt. Filling: 2 cupfuls (l pint) milk. 6 level tablespoonfuls (i^ ounces) corn- starch. I egg yolk, 6 level tablespoonfuls (3 ounces) sugar. ^ level teaspoonful salt. I level cupful (>^ pound) seeded raisins. Water Icing: 1 egg white. 2 tablespoonfuls hot water. I teaspoonful vanilla extract. Confectioners' sugar

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