White Cake

Ingredients

• Whites of six eggs
• scant three-fourths of a cup of butter
• one and one-fourth cup of sugar
• one teaspoonful of Equity baking-powder

Method

1. 1

   Mix the baking-powder well with the flour, and pass it through the sieve four times.

2. 2

   Beat the butter to a light cream, and add the flour to it stirring it in gradually with the ends of the fingers, until it is a smooth paste.

3. 3

   Beat the whites of six eggs to a stiff froth, and mix in them the pulverized sugar; now stir the egg and sugar gradually into the flour and butter, and mix it smoothly together with the egg-whisk; as soon as smooth, put it in the oven, the heat of which should be moderate at first.

4. 4

   Mixing cake in this way makes it very fine grain.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 102. The excerpt below is the record exactly as published.

WHITE CAKE. Whites of six eggs, scant three-fourths of a cup of butter, one and one-fourth cup of sugar, one teaspoonf ul of Equity baking- powde

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