Snow Cake

Ingredients

• quarter of a cup of butter
• one cup of sugar
• half a cup of milk
• one and two-thirds of a cup of flour
• two and a half teaspoons of baking powder
• half a teaspoon of vanilla
• the whites of two eggs

Method

1. 1

   Cream together butter and sugar, then add milk and flour sifted with baking powder, alternating in small quantities.

2. 2

   When smooth, fold in beaten egg whites and flavor with vanilla.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 161. The excerpt below is the record exactly as published.

Snow Cake — Cakes for Special Occasions — Icing— Icing for Children's Cakes — Almond Ice — Boiled Icing— Clear Icing — Apple Frosting — Cream Icing— Royal Icing— Tutti-Frutti Icing— Caramel Filling— Chocolate Filling— Sour Cream Filling — Fillings of Fresh Fruit — Lemon Filling — Maple Filling — Nut Filling — Fruit Filling— Filling for Any Flavor — Angel Cake— Angel Food— Dried Apple Cake— Baker's Cake— A Birthday Cake— Bride's Cake— California Cake— Chocolate Cake — Chocolate Loaf Cake— Coffee Cake — Confection Cake — Confection Filling — Cream Cake — Delicate Cake — Fruit Cake — White Fruit Cake — Nevada Fruit Cake — Soft Gingerbread — Soft Ginger Cake— Cider Gingerbread— Gold Cake — Hickory- Nut Cake— Jam Cake — Jelly-Cream Cocoanut Cake— Jelly-Cream— White Layer Cake — Yellow Layer Cake — Lemon Cake— Marguerite Cake — Potato Cake— Snow Cake —Spice Cake— Fruit Cake— Sponge Cake— Victory Cake— Colonial Wedding Cake — White Cake — Yule Cake A LESSON IN CAKEMAKING TO begin with the first steps in the science of mixing, I will choose for the lesson a snow cake, one of the simplest, most delicate and inexpensive of cakes. This receipt makes a good-sized loaf or a large layer cake, using only the whites of two eggs, a very satisfactory item in these days of high prices. No cake in the great assortment of cakes I might choose from is so tender of grain, so delicious, so crisp of crust or so all round satisfactory as this is. The receipt is one in everyday use in my own household, because it is capable of infinite variation in the hands of an adaptive cook. Here it is : SNOW CAKE Cream together quarter of a cup of butter and one cup of sugar, then add half a cup of milk and one and two-thirds of a cup of flour sifted with two and a half teaspoons of baking powder, adding flour and milk alternately in small quantities. When perfectly smooth and white, fold in the whites of two eggs beaten to a stifif froth. Flavor with half a teaspoon of vanilla

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