Silver Cake

Ingredients

• Cream two coffee-cups of butter
• two pints of fine white sugar
• the beaten whites of eighteen eggs
• four pints of flour
• two coffee-cups of water
• two teaspoonfuls of yeast powder
• Flavor with almond

Method

1. 1

   Cream butter and sugar, add eggs, then flour and water gradually.

2. 2

   Bake in a large pan.

Nutrition per serving

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 64. The excerpt below is the record exactly as published.

Cream two coffee-cups of butter with two pints of fine white sugar ; add the beaten whites of eighteen eggs, and four pints of flour — one of thèse pints must be maizena or corn starch flour, as that gives a delicacy which com- mon wheat flour cannot. You must thin this mixture gradually as you beat in the flour and eggs, by pouring in two coflfee-cups of water. Flavor with almond, and bake in a large pan. fWhen you sift the flour you must add to it two teaspoonfuls of yeast powder. 158 LA CUISINE CREOLE. SILVBE CAKE. Two pints of sugar and two cups of butter ; cream the butter and sugar together. Add two cups of cold water ; beat to a froth the whites of eighteen eggs, mix them with the butter and sugar, four pints of flour, and two teaspoonf uls of yeast powder ; mix flour and yeast pow- der together, and stir gently into the batter. Flavor with almond. For a small cake take half the quantity of ingrédients. It makes a nicer cake to allow one of the pints of flour to be corn starch, instead of common flour. SUPEBIOR GOLD CAKE. Take half a pound of butter, one pound of sugar, one pound of flour, the yolks of ten eggs, one teaspoonf ul of soda mixed with a little hot water. Cream the butter and sugar together ; beat the eggs light, and add them to the butter and sugar. Then stir in the flour and soda. CHEAP AND RELIABLE GOLD AND SJLVEE CAKE. Two cups of butter and four of sugar creamed together. two cups of sweet milk, or water, if you haye no milk ; eight cups of sif ted flour well mixed with four teaspoon- fuis of cream of tartar, and two of soda ; beat separately the yolks and whites of eight eggs. Take half the bat- ter ; use the yolks for the gold cake, and the whites for the silver cake

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