Snow Cake

Ingredients

• One large coffee cup of butter
• 2 cups of powdered sugar
• 1 cup of sweet milk
• 3 cups of flour
• whites of 8 eggs well beaten
• 2 teaspoons of baking powder
• 1 teaspoon of vanilla

Method

1. 1

   This recipe can be used for a mold or a filling cake.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 144. The excerpt below is the record exactly as published.

2 teaspoons of baking powder. Custard for Cake — ^Half pint of milk, 2 teaspoons of cornstarch, 1 egg, 1 teaspoon of vanilla, % cup of sugar. White Cake. Whites of 8 eggs, 3 cups of flour, 2% cups of sugar, II/2 tea- spoons of yeast powder, 1 cup of butter, 1 cup of new milk with ^ cup of pearl starch dissolved in it. Mix and bake in a mold. Pound Cake. Four eggs beaten separately, 1 cup of butter, 3 cups of flour, 2 cups of sugar, 1 teacup of sweet milk, 2 teaspoons of baking pow- der in flour. Cream butter, add sugar, then milk, and lastly whites. White Cake. Whites of 10 eggs, 1 heaping cup of butter, 3 cups of sugar, 5 cups of flour, 2 teaspoons of baking powder, 1 teacup of milk, 1 tea- spoon of vanilla. Bake in mold or square pans. Sponge Cake Boll. Four eggs beaten separately, 1 teacup of sugar, 1 teacup of flour, 1 teaspoon of baking powder mixed in flour. Bake in biscuit pan, add a little 'v^'ater if necessary. Turn out on a damp cloth. Put in dressing and roU while warm. White Cake. Two cups powdered sugar, 1 cup butter, 1 cup cream, whites of 9 eggs, 4 teacups flour, 2 teaspoons baking powder, 1 teaspoon vanilla or almond extract. Beat eggs light, add sugar and stir well ; then cream and creamed butter to sugar and eggs ; then flour, reserve a little of flour to sift in last with baking powder and flavoring. Put in a greased mold, bake in a moderate oven. Soft Ginger Bread. One cup of butter, 2 cups of sugar, 1 kitchen spoon ginger, X tablespoon of mixed spices, 3^ cups flour, 1 cup cream, 1 cup mo- lasses, 5 eggs, 1 teaspoon soda. Beat yolks light, add creamed but- KENTUCKY RECEIPT BOOK. 241 ter. sugar, molasses, cream, flour, spices, soda dissolved in warm water. Stir in whites lightly ; bake in a square pan in rather quick oven. Serve with sauce, flavored either with brandy or wine. Walnut Wafers. Beat 2 eggs very light without separating ; add gradually 1 cup of brown sugar and a pinch of salt. Mix with this 2 tablespoons flour and 1 cup of walnut meats chopped fine. If not stiff enough add more flour, but the batter should drop easily from the spoon; grease tins and drop the batter by spoonfuls, bake in quick oven 5 minutes. Nut Oake. One pound flour, 1 pound sugar, 6 eggs, % pound butter, 2 pounds pecans, 2 pounds raisins, 2 nutmegs, 1 teaspoon baking pow- der, % cup cream, % ,pint wine, .% pint whisky. Bake in well- greased mold for 4 hours. Flour fruit from the pound of flour. Snow Cake. One large coffee cup of butter, 2 cups of powdered sugar, 1 cup of sweet milk, 3 cups of flour, whites of 8 eggs well beaten, 2 tea- spoons of baking powder, 1 teaspoon of vanilla

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