Silver or Delicate Cake

Ingredients

• Whites of six eggs
• one cupful of sweet milk
• two cupfuls of sugar
• four cupfuls of sifted flour
• two-thirds of a cup of butter
• two teaspoonfuls of baking powder

Method

1. 1

   Stir sugar and butter to a cream, then add milk and flavoring, part of the flour, beaten egg whites, and the rest of the flour.

2. 2

   Bake in tins lined with buttered white paper.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 188. The excerpt below is the record exactly as published.

SILVER, OR DELICATE CAKE. Whites of six eggs, one cupful of sweet milk, two cupfuls of sugar, four cupfuls of sifted flour, two-thirds of a cup of butter, flavoring and two tea- spoonfuls of baking powder. Stir the sugar and butter to a cream, then add the milk and flavoring, part of the flour, the beaten whites of eggs, then the rest of the flour. Bake carefully in tins lined with buttered white paper. When using the whites of eggs for nice cake, the yolks need not be wasted; keep them in a cool place and scramble them. Serve on toast or with chipped beef. GOLD CAKE. After beating to a cream one cup and a half of butter and two cups of white sugar, stir in the well-whipped yolks of one dozen eggs, four cupfuls of sifted floor, one teaspoonful of baking powder. Flavor with lemon. Line the bake-pans with buttered paper and bake in a mod- erate oven for one hour. GOLD OR LEMON CAKE. 1 Two CUPS of sugar, half a cup of butter, the yolks of six eggs and one whole one, the grated rind and juice of a lemon or orange, half a teaspoon- ful of soda dissolved in half a cup of sweet milk, four cups of sifted flour, sifted twice ; cream the butter and sugar, then add the beaten yolks and the flour, beating hard for several minutes. Lastly, add the lemon or orange and bake, frosting if liked. This makes a more suitable lemon cake than if made with the white parts of eggs added. SNOW CAKE. (Delicious.) One pound of arrowroot, quarter of a pound of pounded white sugar, half a pound of butter, the whites of six eggs, flavoring to taste of essence of almonds, or vanilla, or lemon ; beat the butter to a cream ; stir in the sugar and arrowroot gradually, at the same time beating the mixture ; 282 CAKES, whisk the whites of the eggs to a stiff froth ; add them to the other ingre- dients and beat well for twenty minutes ; put in whichever of the above flavorings may be preferred ; pour the cake into a buttered mold or tin and bake it in a moderate oven from one to one and a half hours. This is a genuine Scotch recipe. MARBLE CAKE. White Part. — Whites of four eggs, one cup of white sugar, half a cup of butter, half a cup of sweet milk, two teaspoonfuls of baking powder

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