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Vanilla Cake (Gateau a la Vanille) a la Victoria

From The Swedish, French, American cook book, 1918

Serves 10

Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 578. The excerpt below is the record exactly as published.

anilla Cake ( Gateau a la Vanille ) a la Victoria Three-quarters cup butter, one cup sugar, one teaspoon corn¬ starch, yolks of three eggs, one and a half cups flour, one and a half teaspoons Royal baking powder, one cup whipped cream, one tea¬ spoon vanilla. How to Make It. Rub butter and sugar to a cream; add yolks, then the cream, the sifted flour, cornstarch, baking powder, and the vanilla. Mix to a smooth and firm batter; bake in well-buttered and papered shallow pans thirty-five to forty minutes. Frost with a yellow boiled frosting. Decorate with white. White Mountain Citron Cake a la Benoria Gateau au Citron en Montagne blanche, a la Benoria Small half cup butter, one cup sugar, whites of four eggs, half cup milk, one and a quarter cups flour, half cup cornstarch, two teaspoons Royal baking powder, one cup finely chopped citron peel. How to Make It. Stir butter and sugar to a cream; beat well; add milk, then flour, baking powder, and cornstarch that have been sifted about three times, then the chopped citron peel; last add the whites of the eggs — well beaten. Bake in well- buttered and papered cake tins about thirty minutes; frost with a fondant frosting. Chocolate Loaf Cake a la Elvira Gateau au Chocolat en pain, a la Elvira Half cup butter, one and a half cups sugar, two cups flour, two teaspoons Royal baking powder, a pinch of salt, half cup milk, one teaspoon vanilla
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