Tri-colored Marble Cake

Ingredients

• 1/2 cup butter
• 1 cup sugar
• 3 eggs
• 1 cup flour sifted
• 1/2 teasp baking powder
• 1/2 cup milk
• 1 cup flour
• 1/2 teasp baking powder
• whites of 3 eggs
• flavor with lemon extract
• few drops of red coloring
• 1 teasp vanilla extract
• 1 tablesp grated chocolate

Method

1. 1

   Cream butter and sugar, add yolks one at a time, then flour with baking powder.

2. 2

   Add milk and beat.

3. 3

   Color remaining batter and layer in tin.

4. 4

   Bake.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 28. The excerpt below is the record exactly as published.

/4 cup butter with 1 cup white sugar, add % cup milk, 1 1/^ cups flour sifted with 1 teasp baking powder, and flavor with lemon extract. Lastly add the beaten whites of 4 eggs. For the gold cake cream l^ cup butter or any good shortening with 1 cup brown sugar, add the yolks of 4 eggs, l^ cup milk, and 2 cups flour sifted with 1^/^ teasp baking powder. Flavor with vanilla. These are two fine cakes and the recipes have never failed me. — [Mrs. W. C, Mich. Huckleberry Cake To 1 cup sugar add 3 tablesp butter, 1 egg, % cup milk, 2 cups flour sifted with 2 teasp baking powder. Lastly stir in 1 pt fresh huckleberries. Bake in a square, shallow tin. This is nice warm or cold, and may be eaten' with or without sauce, as preferred. — [Mrs. E. E. S., Pa. Blackberry Cake Cream i/4 cup butter with 1 cup sugar, add 2 eggs, (saving out the white of one for icing), 4 tablesp cold water, 1 cup cooked blackberries, juice and all, and 2 cups flour sifted with 1 teasp each soda and cinnamon, and % teasp cloves. Bake in two layers and put together with any preferred icing. This cake may also be baked in patty pans, the tops scooped out when cold, and the cakes filled with sweetened whipped cream. It is nice to serve these little cakes for dessert with a generous portion of whipped cream heaped about them on the plates. Do not whip the cream until shortly before serving. — [Mrs. E. E. S., Pa. Fresh Fruit Cake This cake can be made with fresh berries of any kind, or ivith pitted cherries. Cream 1 cup butter with 2 cups sugar, add 3 beaten eggs, 1 pt milk and enough flour to make a stifC 48 FARM AND HOME COOK BOOK batter, sifted with 3 teasp baking powder. Then dredge the fruit with flour and stir in batter the last thing. Bake in dripping pan. This is nice eaten warm, with butter or cream. [Mrs. O. T., Mich. Cornstarch Cake Cream 1 cup sugar with ^^ cup butter, add ^ cup sweet milk, ^ cup cornstarch and 1 cup flour sifted with 1 teasp cream tartar and scant i/^ teasp soda. Flavor to taste and lastly add beaten whites of 3 eggs. May be used for layer or loaf cake. — [E. T., Va. Ribbon Cake Cream 1^ cups sugar with % cup butter, add 3 eggs, % cup milk, and two cups flour sifted with scant 2 teasp baking powder. Take out one-third of the batter and add to it spices to taste and ^ cup currants. Bake two light layers and one dark layer and put together with jelly or any preferred icing. — ' [L. W. D., Mass. Children's Cake Cream % cup sugar and 3 tablesp butter, add 1 e^^, ^^ cup milk, and 1 cup flour sifted with 1 teasp baking powder. Bake in a square tin. Sprinkle sugar and cinnamon on top. This is a plain, wholesome cake, much liked by children. — [F. I. L., Wis Cheap Walnut Cake Cream scant % cup butter or any other good shortening with 1 cup sugar, add 2 beaten eggs, ^ cup milk, li/^ cups flour sifted with 2 scant teasp baking powder. Lastly add 1 cup chopped walnuts. Bake in a square tin, and when cold frost, mark off in small squares and put half a walnut on each square. — [Mrs. S. E. P., Wash. Mocha Cake Beat 2 eggs light, add 1 cup sugar gradually, and 1^ cups flour sifted with 1 teasp cream tartar and % teasp soda; lastly add % cup boiling milk, in which dissolve 1 teasp butter. Beat until light and bake in two layers. When cool put together with the following filling : Cream ^ cup butter with 1 cup powdered "sugar, add 2 teasp strong black coffee, 2 teasp powdered cocoa and 1 teasp vanilla extract. Frost top of cake with any preferred icing. — [P. H. K., Pa. MIXING THE CAKE BATTER. I ICING THE FINI&HED CAKE. MARBLE AND FEATHER CAKE 4» Tri-colored Marble Cake Cream % cup butter and 1 cup sugar, add yolks 3 eggs, one at a time, and beat to a cream, then add 1 cup flour sifted with Vz teasp baking powder, and beat well. Next add % cup milk and beat the mixture to a creamy consistency. Then sift in another cup flour with i/^ teasp baking powder and lastly stir in whites of 3 eggs. Flavor with lemon extract. The mix- ture should not be stiffer than ordinary cake batter. Into a well-greased and flour-dredged cake tin pour about one-third of the cake mixture, and into the remaining batter put a few drops of red coloring (I use the capsules which come with gelatine), and 1 teasp vanilla extract. Beat all this well together, and drop half of the pink batter in spoonsful unevenly over the white batter in the tin. To the remaining batter in the mixing bowl now add 1 tablesp grated chocolate

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