Sour Milk Layer Cake

Ingredients

• two cups sugar
• one cup butter
• four eggs
• quarter teaspoon salt
• two and a half cups of flour
• one teaspoon of baking powder
• one teaspoon soda
• cup of milk
• one cup of granulated sugar
• five tablespoons sweet milk

Method

1. 1

   Cream sugar and butter together.

2. 2

   Beat eggs separately, add yolks to creamed mixture.

3. 3

   Add salt, flour, baking powder, and soda dissolved in milk.

4. 4

   Finally, fold in beaten egg whites.

5. 5

   Bake for fifteen to twenty minutes.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 75. The excerpt below is the record exactly as published.

, two and a half cups flour, one cup of mashed Irish potatoes, four eggs, two bars grated chocolate, one cup chopped walnuts, two tea- spoons baking powder, one teaspoon ground cloves, one teaspoon nutmeg, half teaspoon all- spice, half teaspoon black pepper, pinch salt. Cream, butter and sugar together, add eggs and milk, lastly the flour. NO. 22. POUND CAKE. (Inexpensive, but very rich and creamy.) Mrs. N. S. Ailing, La- manda, Cal.— Take one and a half cups white sugar, half cup shortening, (butter or cotto- lene is best,) mix to a cream; add the yolks of two eggs beaten very lightly; flavor to taste demon or almond flavor is better for this kind of cake.) Sift together three teacups flour and three teaspoons baking powder, then add a little flavor to the mixture; add three-fourths cup sweet milk, a little at a time, with the flour (tnis prevents the milk from curdling;) add all the flavor and stir the mixture thor- oughly until it is creamy. (Always stir cake one way.) Add half cup chopped raisins. Now beat the whites of eggs to a stiff froth and add just before putting in the oven. Bake forty minutes in a well-heated oven. Do not turn. It is nicer when frosted. NO. 23. SOUR MILK LAYER CAKE. F. M. Fisher, Los Angeles.— (Original.) Take two cups sugar and one cup butter, creamed together; four eggs, whites and yolks, beaten separately; beat yolks well, add to creamed sugar and butter; quarter teaspoon salt, two and one-half cups of flour, sifted three times, with teaspoon of baking powder; one teaspoon soda dissolved in cup of milk. Use any de- sired flavoring; last put in the whites of eggs, beaten stiff. Bake fifteen or twenty minutes. Oil three pans with the least possible amount of lard; sift flour over them and the cakes will come out intact. This makes a very nice, moist cake, much nicer than baking pow- der and sweet milk. Filling: One cup of gran- ulated sugar, five tablespoons sweet milk

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