Velvet Cake
From Trinity cook book, 1925
Presented as published in 1925. 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 Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 38. The excerpt below is the record exactly as published.
VELVET CAKE Seven eggs, whites only, two cupsful of sugar, two cupsful of swansdown flour, one cupful of cornstarch, one cupful of milk, one scant cupful of butter, two teaspoonsful of baking powder
Cook this with the app: pantry check, scaling, and the assistant.