Vanity Cake
From Durham cook book ..., 1921
Presented as published in 1921. 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 Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 23. The excerpt below is the record exactly as published.
one teaspoonful Royal Baking Powder and two teaspoonfuls cream of tartar with six cups flour and add alternately Avith the beaten Avhites of fourteen eggs. Turn into a buttered and papered oval cake tin and bake. When done cool thoroughly, then split througli the middle lengthAvise Avith a sharp knife and spread like layer cake Avith boiled icing betAveen and on top and sides. Decorate Avith raisins, nuts and figs. — Mrs. Arthur Cole. BOILED ICING. Make a syrup of one and one-half cups sugar and one- half cup Avater. Beat the Avhites of tAvo small eggs until frothy, add one-fourth teaspoonful cream of tartar and beat until stiff. When syrup has reached the honey stage, dropping thick from the spoon, add five teaspoonfuls to the egg, beating it in Avell; then boil the rest of the syrup until it threads AAdien dropped from the spoon. Pour sloAvly onto the egg, beating AA^ell. Beat until cool enough to spread on cake. This process prevents the frosting hardening too rapidly. — Mrs. Arthur Cole. VANITY CAKE. One and one-half cups sugar, one-half cup butter, one- half cup SAA'eet milk, one and one-half cups flour, one-half cup corn starch, one teaspoonful Royal Baking PoAvder, Avhites of six eggs
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