Silver Cake

Ingredients

• Two cups of sugar
• one cup of butter
• one cup of milk
• three cups of flour
• whites of six eggs

Method

1. 1

   Cream butter and sugar until it looks like cream, stir in milk, and add flour gradually.

2. 2

   Whip egg whites and fold in with remaining flour.

3. 3

   Flavor to taste and bake.

As published

This recipe was extracted from Luncheons, breakfasts, simple dinners and carving (1905) by H. Myra Norton, page 21. The excerpt below is the record exactly as published.

One cup of butter, two of sugar, whites of six eggs, one cup of milk, three and one-half 51 cups of self-rising flour. Notice general rules for cake making, the only difference being in adding the flour. Add the flour a little at the time; when one cup is added then have the whites beaten, not too stiff, and beat in a little of the white of the egg and a little of the flour ; so on until all the egg and flour is used up. Flavor with almond, and bake in a moderate oven. Hermits Cake — Cream two cups of brown sugar, one of butter, together, one cup of raisins chopped fine, a little mixed spice, four eggs, flour enough to roll w'ell. Cut out and bake. Wafers — Eight eggs beaten separately, two table- spoons of melted butter, two cupfuls of sugar, cream the butter and sugar together, add the eggs, flavor to suit the taste, flour enough to roll out as for cookies, r@ll as thin as possible. Bake in a quick oven. Sponge Cake — Six eggs, two cups of sugar, a little salt, flavor to taste. Beat the yolks light in sugar, a little at a time. Add flavoring. Then add the beaten white. Last of all add the flour. This is a fine receipt for sponge cake. The reason most people fail on sponge cake is because they beat after the flour is added. This must not be done in sponge cake. Beautiful Cake — Use the receipt as for snow cake. Bake in three shallow pans, frost with pink and white, frosting each layer. Make the middle layer pink. Frost the top with white. Frost and sprinkle grated cocoanut on top. Corn Starch Cake — Make the same as snow cake, Vising one cup of corn starch instead of all flour. 52 Wafers No. 2 — Make as above, using only flour enough to make a thin batter, drop from the spoon into a baking pan, greased ; flavor with vanilla. Bake in hot oven. Note — If self-rising flour is not used, use baking powder — one teaspoonful mixed in the flour. Ribbon Cake — One cup of milk, three and one-half cups of flour, one cup of butter, two of sugar, whites of six eggs. Have long, shallow pan^, of equal size. Divide the batter intO' three parts. Bake two parts nlain. Color the other part with pink fruit coloring. Bake and put in between the other two layers. Use white icing tO' stick the cakes together, and put pink icing on top. Many people put fruit in the third layer instead of coloring. Roll Jelly Cake — Four eggs well beaten. Beat separately, then together. Add one cup of sugar, one tablespoonful of melted butter, one cup of flour ; spread on a long, thin bake pan. Bake in a moderate oven ; spread with jelly while warm, trim the edges and roll up. Fruit Cake — Two and one-half pounds of raisins, twb and one-half pounds of currants, one-half pound of citron, one-half pound of nuts, one pound of brown sugar, one pound of butter, one pound of eggs, one teaspoonful of cloves, allspice and cinnamon, one pound oi flour, one small glass of rose water. Cream butter and sugar together, beat in eggs, add rose water. Then beat in part of the flour. Put all the fruit in a dish, flour it with the rest of the flour, beat well and bake in three pans in a slow oven. This cake will take good three hours of careful cooking'. 53 Coffee Cake — Use the receipt for ribbon cake ; in- stead of milk use one cup of coffee. Wedding Cake — One pound of butter, one pound of sugar, one of flour, two of raisins, two of currants, one pound of almonds, one-half pound of citron. Spice the same as for fruit cake, and ten eggs. Make in the same manner as fruit cake. Note — As a rule, these cakes use no baking powder, but unless you use self-rising flour use baking powder, two tea'spoonfuls. Plain Cake — TwO' cups of sugar, one of butter. Cream butter and sugar together, beat in two eggs, one at a time, then add one cup of milk, last of all, three and one-half cups of flour. Flavor, beat well and bake. This makes a nice pudding served with sauce. Orange Cake — Make a nice white cake from any nice cake receipt. Then make an orange filling as fol- lows: Have hot a cup of milk, stir in one cup of sugar and the yolks of two eggs well beaten. The grated rind and juice of two oranges. Stir until it thickens well; let cool and spread between the cakes. Put white icing on top, flavored with orange. Angel Food Cake — One cup of flour mixed with one teaspoonful of cream of tartar and sift five times. Beat the whites of eleven eggs until light and flaky, then add one and one-half cups of sugar, granulated, that has been sifted five times. Flavor and beat again. Then mix in the flour quickly and lightly. Bake in an ungreased tin forty-five minutes. It is always better to use a new tin and keep it just for this cake. 54 One Egg Cake — One-half cup of butter and one cup of sugar, cream together, beat one egg, add one cup of milk and two cups of flour. Bake in long pan. This is a nice cake. Silver Cake — Two cups of sugar, one cup of but- ter, one cup of milk, three cups of flour, whites of six eggs

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