Silver and Gold Cake

Ingredients

• one pound of granulated sugar
• half a pound of butter
• three-quarters of a pound of flour
• the whites of ten eggs
• one teaspoonful of bitter almond or lemon flavor
• the yolks of ten eggs
• the juice of two lemons
• the grated rind of one orange
• three-quarters of a pound of flour
• one scant teaspoonful of dry baking soda

Method

1. 1

   Cream butter, add sugar, and mix well.

2. 2

   Add beaten egg whites and mix.

3. 3

   Sift flour, stir into the mixture, add flavoring, and mix well.

4. 4

   Butter a tin, dredge with flour, and layer mixtures in the tin.

5. 5

   Bake in a moderate oven for forty minutes.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 195. The excerpt below is the record exactly as published.

Silver and Oold Oake together One pound of granulated sugar, half a pound of butter, three-quarters of a pound of flour, the whites of ten eggs, one teaspoonf ul of bitter almond or lemon flavor. Put the butter in a bowl and work it with a wire whisk until creamy. Add the sugar and work well for five minutes. When ali is light and foamy, add the well-beaten whites and mix well. Sift your flour twice, stir it into the mixture, add flavoring, mix well, and stir in two drops of rose water. In another bowl put one pound of granulated sug^ and half a pound of butter. With a wire whisk beat to a cream* CAKE8, FILLINQB, AND ICINQ8 867 Beat the yolks of ten eggs very light, and to them add the juice of two lemons and the grated rind of one orange. Beat ali thoroughly and stir with the butter and sugar. Sift twice thi*ee-quarteis of a pound of flour with one scant teaspoonf ul of dry baking soda

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