Snow Cake

Ingredients

• 1 pound arrowroot
• 1/2 pound sugar
• 1 cup butter
• whites 6 eggs
• 1 teaspoon Royal Baking Powder
• 1 teaspoon almond extract

Method

1. 1

   Cream butter and sugar.

2. 2

   Add whipped whites and teaspoon salt, then the arrowroot mixed with baking powder.

3. 3

   Beat well for 10 minutes; add extract, and bake in loaf-pan lined with 3 thicknesses paper.

4. 4

   Have oven moderate, bake 1.5 hours, and cover pan with paper for first hour.

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 32. The excerpt below is the record exactly as published.

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 stiffly whipped whites. Beat well, and bake in loaf-pan in moderate oven. Snow Cake. — 1 pound arrowroot, 14 pound sugar, 1 cup butter, whites 6 eggs, teaspoon Royal Baking Powder, 1 teaspoon almond ex- tract. Cream butter and sugar. Add whipped whites and teaspoon salt, then the arrow- root mixed with baking powder. Beat well for 10 minutes ; add extract, and bake in loaf- pan lined with 3 thicknesses paper. Have oven moderate, bake IMi hours, and cover pan with paper for first hour. Spice Cake. — 1 cup butter, 1 cup brown sugar, 1 pint flour, 2 teaspoons Royal Baking Powder, 1 teaspoon each caraway and corian- der seeds, 1 teaspoon each extract nutmeg, cinnamon, and ginger, 1 cup milk. Sift flo\ir, sugar, and powder together ; rub in butter ; add milk, seeds, and extracts ; mix smooth into batter of medium thickness; fill greased patty-pans % full ; bake in hot oven 8 or 10 minutes. Delicate Spice Cake. — % cup melted butter, % cup sugar, 2Mi cups flour, 1 egg, % cup molas- ses, 1 cup milk, 2 scant teaspoons Royal Baking Powder, 1 tablespoon vinegar, 1 tablespoon mixed OTound spice, pinch salt. Beat egg, add milk. Add, mixed, flour, baking powder and salt, spice, sugar, melted butter, molasses, and vinegar. Eake in two shallow pans in quick oven. Scotch Cake. — Itii cups butter, 2V<2 cups sugar, 8 eggs, 1V& pints flour, % teaspoon Royal Baking Powder, 3 cups raisins, stoned, 1 tablespoon extract lemon. Rub butter and sugar to light, white cream ; add eggs, 2 at a time, beating 5 minutes after each addition ; add flour sifted with powder, raisins, and ex- tract ; mix into smooth batter ; put into paper- lined square, shallow cake-pan (fig. XIII) ; bake in moderate oven 1 hour. Washington Cake (St. Louis, 1780). — 2 cups butter, 3 cups sugar, 4 cups flour, 2 tea- spoons Royal Baking Powder, 5 eggs, 1 cup milk, 1 cup stoned raisins, lie cup washed and picked currants, 14 cup chopped citron, 1 teaspoon each extract nutmeg and cinnamon. Rub but- ter and sugar to light, white cream ; add beaten eggs gradually, the flour sifted with powder, milk, raisins, currants, citron, and extracts; mix into smooth, medium batter ; bake in shal- low square cake-pan (fig. XIII), in rather quick, steady oven. Ilia hours ; when cold ice with white icing. THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. THE ROYAL BAKER AND PASTRY COOK 17 Shrewsbury Cake. — 1 cup butter, 3 cups sugar, IVi pints flour, 3 eggs. 1 teaspoon Royal Baking Powder

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