Silver Cake

Ingredients

• whites 6 eggs
• 1 cup milk
• 2 cups sugar
• 1/2 cup butter
• 4 cups flour
• 1 teaspoon salt
• 2 teaspoons Royal Baking Powder
• 1 teaspoon almond extract

Method

1. 1

   Cream butter and sugar; add alternately the milk and flour mixed with salt and baking powder; then the extract and the whipped whites.

2. 2

   Beat well, and bake in loaf-pan in moderate oven.

Nutrition per serving

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 23. The excerpt below is the record exactly as published.

1 cup butter, 1 y2 cups sugar, whites 5 eggs, 1 )4 pints flour, 1)4 tea¬ spoons Royal Baking Powder, 1 cup milk; flavor with extract peach and a few drops ex¬ tract rose. Bake in 2 cakes, in very deep jelly- or sponge-tins, and when done put to¬ gether with freshly grated cocoanut and pul¬ verized sugar between and on top of the cakes, and ice with clear icing. Silver Cake. — Whites 6 eggs, 1 cup milk, 2 cups sugar, % cup butter, 4 cups flour, tea¬ spoon salt, 2 teaspoons Royal Baking Powder, 1 teaspoon almond extract. Cream butter and sugar ; add alternately the milk and flour mixed with salt and baking powder ; then the extract and the whipped whites. Beat well, and bake in loaf-pan in moderate oven. Queen Cake. — 2 cups butter, 2 34 cups su¬ gar, 1 y2 pints flour, 8 eggs, 34 teaspoon Royal Baking Powder, 1 wine-glass each wine, brandy, and cream, y teaspoon each extract nutmeg, rose, and lemon, 1 cup dried currants, washed and picked, 1 cup raisins, stoned and cut in two, 1 cup citron, cut in small, thin slices. Rub the butter and sugar to a very light cream ; add the eggs, 2 at a time, beat¬ ing 5 minutes after each addition; add the flour, sifted with the powder, the raisins, currants, wine, brandy, cream, citron, and extracts; mix into a batter, and bake care¬ fully in a papered cake-tin, in a moderately steady oven, 1)4 hours. Sponge Cake. — 2 cups sugar, 7 eggs, 1 cup flour, 1 teaspoon Royal Baking Powder, pinch salt, 1 teaspoon extract lemon. Whip sugar and eggs together until thick and white ; add flour, sifted with powder and salt, and the ex¬ tract; mix together quickly; bake in tin lined with buttered paper, in hot oven, 35 minutes. Sponge Cake (Almond). — 1 34 cups sugar, 8 eggs, 134 cups flour, 34 teaspoon Royal Baking Powder, 1 teaspoon extract bitter almonds. Boil sugar in 134 gills water until, taking some up on end of spoon-handle and cooling in water, it breaks brittle, when at once pour it on the eggs, previously whipped 10 min¬ utes; continue the whipping 20 minutes longer; add flour, sifted with powder and extract ; bake in well-buttered cake-mold, in quick oven, 30 minutes. Cream Sponge Cake. — 6 eggs, their weight in powdered sugar, and 34 their weight in flour, 34 teaspoon Royal Baking Powder, pinch salt, grated rind 1 orange. Beat egg yolks and sugar till thick. Sift in the mixed flour, salt, and baking powder. Mix lightly, add orange rind and stiffly whipped whites. Cut them in lightly, and bake in 2 shallow pans in moderate oven. Put together with cream filling flavored with orange. Snow Cake. — 1 pound arrowroot, 34 pound sugar, 1 cup butter, whites 6 eggs, 34 teaspoon Royal Baking Powder, 1 teaspoon almond extract. Cream butter and sugar. Add whipped whites and 34 teaspoon salt

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