Ryzon Washington Layer Cake

Ingredients

• 6 level tablespoonfuls (3 ounces) butter
• I level cupful (X pound) sugar
• 3 egg whites
• I level teaspoonful Ryzon
• I /^ level cupfuls (6 ounces) flour
• }i level teaspoonful salt
• ^ cupful (l gill) milk
• ^ teaspoonful almond extract
• I cupful (2 gills) milk
• yi cupful (2 ounces) sugar
• I level tablespoonful {yi ounce) butter
• I level tablespoonful flour
• I yi egg yolks
• ^ teaspoonful vanilla extract
• yi cupful {yi pound) blanched and shredded almonds
• yi cupful (i ounce) shredded candied citron peel

Method

1. 1

   Cream the butter and sugar together; beat up whites of eggs to a stiff froth, add them and beat well, then sift in flour, salt and Ryzon, add milk and almond extract, and beat until quite light.

2. 2

   Divide into buttered and floured layer-cake tins, and bake in a moderately hot oven for twenty minutes.

3. 3

   For Filling: Put milk into a saucepan with sugar and butter, bring to boiling point.

4. 4

   Blend flour with remainder of milk, add yolks of eggs well beaten, pour into boiling milk and stir until thickens.

5. 5

   Cool and add vanilla.

6. 6

   Divide into portions and add almonds to one-half and citron to the other half.

7. 7

   Cover top with white frosting.

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.

teaspoonful vanilla extract. 2 eggs. 2 level teaspoonfuls Ryzon. I level cupful (}/i pound) flour. Filling: yi cupful (2 ounces) sweet butter. yi cupful (2 ounces) powdered sugar. I teaspoonful vanilla extract. 4 level teaspoonfuls cocoa. Icing for Top: X cake chocolate. yi cupful {\yi gills) boiling water. I level teaspoonful flour. yi cupful (6 ounces) sugar. 1 teaspoonful butter. 2 teaspoonfuls vanilla extract. For Cake: — Cream butter thoroughly with sugar, add water, cocoa, vanilla extract, eggs, well beaten, and flour sifted with Ryzon. Divide into two greased and floured layer cake tins, and bake in a moderately hot oven for fifteen min- utes. Turn out and cool. For Filling: — Cream butter and sugar to- gether, add the vanilla extract and cocoa, mix well, and spread between the layers. For Icing: — Dissolve chocolate in boiling water in a small saucepan, add sugar mixed with flour, butter and vanilla extract. Cook until thick, stirring constantly, then cool and spread on top of cake. Sufficient for two-layer cake. RYZON MOCK CARAMEL CAKE BY MISS M. DELLER, MILWAUKEE, WIS. Dissolve I level tablespoonful {yi ounce) butter or butter substitute in a large iron frying pan. Sprinkle i level cupful {yi pound) brown sugar over the butter, also yi cupful (2 ounces) of nut meats — not too small. Have the sugar and nuts evenly spread and set aside until the following is mixed : I level tablespoonful {yi ounce) butter or butter substitute. I level cupful {yi pound) granulated sugar. 1 egg. 2 level cupfuls {yi pound) flour. 2 level teaspoonfuls Ryzon. I cupful {yi pint) milk. I level teaspoonful vanilla or any desired flavor. Spread this mixture over the butter, sugar and nuts and bake in the frying pan like a loaf cake in a moderate oven. When done turn onto a cake plate upside down. Sufficient for one large cake. Prize Recipe RYZON NUT TART BY MRS. A. B. CANNIFF, NEW YORK CITY 2 level cupfuls {yi pound) chopped English walnut meats. I package zweiback (10 cent size). 4 eggs, separated. I level cupful {yi pound) sugar. I level teaspoonful Ryzon. I level teaspoonful powdered cinnamon. I level teaspoonful powdered cloves. Whipped cream. Marshmallow or boiled icing. See page 43. Chop and roll nuts and roll zweiback, or put it through a. food chopper. Beat yolks of eggs and sugar together for ten minutes, add zweiback mixed with Ryzon and spices, now add nut meats and whites of eggs stiffly beaten. Mix carefully and divide into two well-greased layer-cake tins. This nut tart takes ten minutes to bake in a moderate oven and it should not be permitted to bake too long. When tart has cooled, either a boiled icing, or marshmallows slightly softened in the oven, or whipped cream sweetened and flavored with vanilla extract may be used between layers and on top. Sufficient for six to eight persons. 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. For Cake: — Beat shortening and sugar to a light crearH; 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 stifif and add half; sift flour, Ryzon, and salt and add rest of beaten egg white and rest of flour. Line four jelly tins or one square cake pan, 12 x 14, with paper; do not grease. Put mixture on and spread smooth; bake in a moderate oven for twenty-five to thirty minutes. The cake will be four inches high. For Filling: — Rinse a saucepan with cold water, add one and one-half cupfuls of milk and bring to boiling point; stir in cornstarch which has been moistened with remainder of milk; add egg yolk, sugar, and salt; boil for five minutes; add raising which have been washed, dried, and put through a food chopper; beat till cold then spread between cake. For Water Icing: — Beat up white of egg, add water, flavoring and enough sifted confectioners' sugar to make a nice frosting that will spread on cake. This cake when finished measures 7x13 and is four inches thick. The ingredients can be very easily divided and only half the size made. RYZON WASHINGTON LAYER CAKE 6 level tablespoonfuls (3 ounces) butter. I level cupful (X pound) sugar. 3 egg whites. I level teaspoonful Ryzon. I /^ level cupfuls (6 ounces) flour. }i level teaspoonful salt. ^ cupful (l gill) milk. ^ teaspoonful almond extract. 41 Filling: I cupful (2 gills) milk. yi cupful (2 ounces) sugar. I level tablespoonful {yi ounce) butter. I level tablespoonful flour. I yi egg yolks. }4 teaspoonful vanilla extract. yi cupful {yi pound) blanched and shredded almonds. yi cupful (i ounce) shredded candied citron peel

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