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Whipped Cream Cake— No. 2

Name: Whipped Cream Cake— No. 2
Yield: 2 servings
Ingredients: One-half cupful of granulated sugar; one-half cupful of butter; the whites of three eggs; two and one-half cupfuls of flour; two teaspoonfuls of baking-powder

From The national course in home economics, 1917

Serves 2

For filling, whip one-half cupful of cream stiff, mix with one-half cupful of sugar, and flavor to taste.

Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 175. The excerpt below is the record exactly as published.

WHIPPED CREAM CAKE— No. 2. One-half cupful of granulated sugar, one-half cupful of butter, the whites of three eggs, two and one-half cupfuls of flour, two teaspoonfuls of baking-powder

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