Snow Cake

Ingredients

• 1 pound arrowroot
• 3/4 pound sugar
• 1 cup butter
• whites 6 eggs
• 1/2 teaspoon Royal Baking Powder
• 1 teaspoon almond extract

Method

1. 1

   Cream butter and sugar.

2. 2

   Add whipped whites and 1/2 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 1/2 hours, and cover pan with paper for first hour.

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 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

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