Tutti-Frutti Cake

Ingredients

• two cups of granulated sugar
• one cup of milk
• the whites of five eggs
• three cups of flour
• three teaspoons of baking powder

Method

1. 1

   Bake in layer tins.

2. 2

   For the filling, boil water and sugar, add to beaten egg whites, and mix with citric acid.

3. 3

   Spread between layers and over the top.

Nutrition per serving

As published

This recipe was extracted from Cooks in clover (1889), page 44. The excerpt below is the record exactly as published.

Two cups of granulated sugar, half a cup of boiling water, and the whites of two eggs. Boil the sugar and water together until the mixture will candy when dropped in cold water; pour the boiling syrup into the beaten whites of the eggs, and beat to a firm cream. Flavor with vanilla, and spread between the layers and over the top. Mrs. D. C. Cowirey. \ Ice Cream Cake. — The whites of eight eggs, one ' cup of butter, two cups of sugar, two cups of flour, • one cup of corn starch, one cup of milk, and three teaspoons of baking powder. Filling: — The whites of four eggs, four cups of| granulated sugar. Pour half a pint of boiling water \ over the sugar, and boil until candied and clear. Beat the eggs light, and pour the boiling sugar over them, beating to a stiff cream. Add one teaspoon of citric acid, and flavor with vanilla. Mrs. A. M. Collignon. Lemon Cake, I. — Two eggs, five tablespoons of milk, one cup of sugar, one and a quarter cups of flour, two teaspoons of baking powder; three layers. Filling:— -Two eggs beaten very light, half a cup of sugar, a teaspoon of butter, the grated rind of one and the juice of two lemons. Boil until thick, and spread between the layers, when cold. Mrs. F. M. Swan. Lemon Cake, II. — One and a half cups of sugar, half a cup of butter, three eggs, half a cup of milk, two and a half cups of flour, and one and a half tea- spoons of baking powder. Filling: — One tablespoon of corn starch, wet with a very little water ; one cup of sugar, two eggs, the rind and juice of one lemon, a little butter, and a pinch of salt, mixed together and added to the corn starch. Mrs. A. H. Ackerman. Orange Cake. — One pound of flour, one pound of sugar, half a pound of butter, half a pint of sweet milk, four eggs, and two teaspoons of baking powder. Bake in layer tins. Filling: — To the whites of two eggs, add the juice of two oranges; grate the rind of one, sweeten to taste, and use as you would jelly. Mix what re- mains with the white of another G^^^g, and the juice of another orange ; thicken with powdered sugar for frosting. Mrs. J. Ryerson. 82 COOKS IN CLOVER. Chocolate Cake, I. — One pint of flour, two tea- spoons of baking powder, one cup of sugar, two eggs, and butter the size of an egg; mix the butter, sugar and yelks of the eggs together, add one cup of milk, the flour and beaten whites of the eggs ; melt two squares of Baker's chocolate and stir I quickly through the batter ; flavor with vanilla, and bake in layer tins. Filling: — The white of one egg, one tablespoon of' water, and powdered sugar. Spread between the| layers when cool. Miss Lottie M. Still. Date Cake.— One cup of butter, two of sugar three and a half of flour, half a cup of sweet milk, the whites of seven eggs, and two teaspoons of baking powder. Bake in layera Filling: — Chop a pound of dates, mix with part of icing, and spread between layers. Icing: — One and a half cups of sugar, and two tablespoons of water; let it boil on back of stove until it is waxy or stringy, then add the whites of two eggs, and flavor with pine apple. Mrs. R. Vrecland. Chocolate Cake, II. — One and a half cups of flour, one cup of sugar, half a cup of butter, two eggs, and one teaspoon of baking powder; flavor with! lemon. Filling: — Grate one cake of sweet chocolate, add one cup of sugar, one cup of milk and one eg boil slowly until thick, and stir in one and a half i teaspoons of extract of vanilla. Airs. L. H. Lutz. Walnut Cake. — Three-quarters of a cup of but- ter, two cups of sugar, three cups of flour, one cup of milk, four eggs, and a little salt. Filling: — One pound of walniits chopped fine, one egg, one tablespoon of sugar, one tablespoon of corn starch, and one cup of milk. Boilthemilk, then pour in the ingredients and let all come to a boil ; spread between layers. Mrs. J!'/.'!. R. Fcwcll. Cocoanut Cake, I. — Grate one cocoanut and mix with powdered sugar. Mix two teacups of sugar with one teacup of butter, and beat until very smooth, add four eggs and one teacup of milk, and after thoroughly mixing, add sufficient flour to make a thin batter, and two teaspoons of baking powder. Bake in small layer tins, and place a layer of the grated cocoanut over each cake, having previously covered each with a thin icing. After sufficient layers have been added, cover the top with the icing, and sprinkle thickly with grated cocoanut. Mrs. Joseph Holds-worth. Cocoanut Cake, II. — Twocupsof sugar, half a cup of butter, one cup of milk, three cups of flour, and two teaspoons of baking soda. Bake in layer tins. Filling: — To half a grated cocoanut, add the whites of three eggs well beaten, and one cup of pulver- ized sugar, and spread this between the layers. Mix with the other half of the cocoanut, four table- spoons of sugar, an cake. 83 id strew thickly on the top of the Mrs. J .R. Almond Cake. — On the beaten whites of ten eggs sift one goblet of flour through which has been stirred a heaping teaspoon of cream tartar, stir very gently and do not beat it. Bake in layer pans. Cream Filling: — Half a pint of sweet cream, the yelks of three eggs, a tablespoon of pulverized sugar, and one of corn starch. Dissolve the starch smoothly with a little milk, beat the yelks and sugar together with this, boil the cream, and stir these ingredients in as for any cream cake filling, but a little thicker; blanche and chop fine half a pound of almonds, and stir into the cream. Put to- gether like jelly cake, and, while the icing is soft, stick in half a pound of split almonds. Mrs. A. E. Spicgle. Tutti-Frutti Cake. — Two cups of granulated su- 84 COOKS IN CLOVER. gar, one cup of milk, the whites of five eggs, three cups of flour, and three teaspoons of baking powder

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