Snowdrift Cake

Ingredients

• 2 cups white sugar
• ½ cup snowdrift
• 1 level teaspoon salt
• whites of 6 eggs, unbeaten
• ¾ cups water
• 3 cups sifted flour
• 5 level teaspoons Royal baking powder
• flavor to taste

Method

1. 1

   Beat snowdrift to a cream, add salt, then sugar, beat well, add one white at a time and beat till light.

2. 2

   Add water and lastly the flour with baking powder in last cup.

3. 3

   Bake in two layers.

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 30. The excerpt below is the record exactly as published.

Snowdrift Cake.—2 cups white sugar; % cup snowdrift; 1 level teaspoon salt; whites of 6 eggs, unbeaten; %4 cups water; 3 cups sifted flour; 5 level teaspoons Royal baking powder; flavor to taste. Beat snowdrift to a cream, add salt, then sugar, beat well, add one white at a time and beat till light. Add water and lastly the flour with baking powder in last cup. Bake in two layers. A nice filling is to use yolks of the six eggs, well beaten, one cup sugar, lump of butter size of an egg. Cook till thick, stirring constantly till done— add one cup shredded cocoanut when cool. White Perfection Cake.—3 cups sugar; 1 cup butter; 1 cup milk; 3 cups flour; 1 cup cornstarch; whites of 12 eggs beaten to a stiff froth; 2 teaspoons cream tartar in the flour; 1 teaspoon soda dis- solved in half the milk. Dissolve the cornstarch in half the milk and add it to the sugar and butter, well beaten together, then the rest of milk and soda and the flour and whites of eggs. Angel’s Food (One cake, or three layers).—10 eggs, whites; 1% goblets of pulverized sugar; 1 goblet flour (sifted five times); 1 tea- spoon cream tartar. : Put the cream of tartar into sifted flour, and sift it five times. Sift the sugar. Beat the whites of the eggs to a very stiff froth, add the sugar, and mix carefully; then add the flour gradually, stirring all the while, and, last, the flavoring. Bake in a moderate oven. This quantity makes one good-sized cake or a three-layer cake. Filling: —% pints milk; 4 eggs, yolks; % teacup sugar; 1 pound almonds (blanched); 3 teaspoons cornstarch; flavor with almond extract. When milk boils, add eggs and sugar, well beaten, then cornstarch dissolved in milk. Boil until thick. Add 1 pound almonds to filling after it begins to cool. Sprinkle top of cake with pulverized sugar. Sponge Cake (No. 1).—8 eggs; 1 pint granulated sugar; 1 pint sifted flour; grated rind and juice of one lemon; 2 tablespoons water. Beat the yolks and sugar together until very light. Now add the juice and rind of the lemon and half of the flour. Beat the whites 56 THE RALEIGH COOK BOOK. to a stiff froth. Add half of them to the cake, then the remaining half of the flour and the remainder of the whites. Stir lightly. Pour into a greased cake pan and bake about 45 minutes. Sponge Cake (No. 2).—1% cups sugar; 2% cups flour; 4 eggs; 2 level teaspoons of baking powder; % cup cold water. Beat yolks, add sugar; beat well, add a good half cup of cold water, baking powder, flavoring of some kind, a pinch of salt, and add whites last. Cook in a moderate oven. Velvet Sponge Cake.—6 eggs, leaving out whites of three; 2 cups sugar; 1 cup boiling water; 2% cups flour; 112 teaspoons Royal baking powder. Beat the yolks a little, add the sugar, and beat fifteen minutes. Add the three beaten whites and one cup boiling water, just before the flour. Flavor with teaspoon of lemon. Bake in layer, putting between them the other three whites beaten to a stiff froth, six table- spoons pulverized sugar to each egg, and juice of a lemon. “Aunt Milly’s” Sponge Cake. flourflour (light measure). Beat yolks and sugar till very light. Add the stifly-beaten whites, folding it in carefully. Next the flour gradually, beating only enough to mix well. Flavor with lemon juice or extract. Bake at once ina large pan, or small ones. 1% pounds sugar; 16 eggs; 1 pound Ribbon Cake.—Whites 10 eggs; yolk 1 egg; 5 cups sifted flour; 3 cups fine granulated sugar; 1 cup butter; 1 cup sweet milk; 2 tea- spoons Royal baking powder; vanilla; rose water; pink coloring; lemon flavoring; 1 tablespoon grated Baker’s chocolate. Cream butter and sugar very light, add milk and lastly add, altern- ately, the beaten whites and flour, into which the baking powder has been well sifted. Divide this batter into four equal parts. Flavor one part with vanilla for the white layer, color one pink and flavor with rose water; beat the one yolk light and color the third part, flavoring with lemon. Melt one tablespoon chocolate and stir in the fourth part. Bake the layers. Icing and Filling for Ribbon Cake.—1% pounds sugar; 1% cups water;

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