White Cake

Ingredients

• 1 cup butter
• 2 cups flour
• 1 cup powdered sugar
• 1 1/2 teaspoons baking powder
• 1 cup sweet milk
• 2 whites of eggs

Method

1. 1

   Bake in layers.

2. 2

   Grated cocoanut mixed with sugar can be spread between the layers; or, if desired, an icing can be made of 1 cup powdered sugar, whites of two eggs, and enough dissolved chocolate to give it a rich dark color.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 282. The excerpt below is the record exactly as published.

WHITE CAKE. i cup butter. 2 cups flour. 1 cup powdered sugar. li teaspoons baking powder. 1 cup sweet milk. Flavor with almond. 2 whites of eggs. Bake in layers. Grated cocoanut mixed with sugar can be spread between the layers; or, if desired, an icing can be made of 1 cup powdered sugar, whites of two eggs, and enough dissolved chocolate to give it a rich dark color. COCOANUT WHITE CAKE. i cup butter. 3 eggs. li cups sugar. 2 cups flour. i cup sweet milk. li teaspoons baking powder. Bake in jelly tins. Make a frosting of the whites of 2 eggs and \ cup sugar, and beat into it some finely grated cocoanut Spread it between and on top of cake and set it aside to cool. LAYER CAKES 371 CREAM PUFFS. 3 cups flour. 2 cups boiling water. 1 cup butter. 5 eggs. A pinch of salt. Mix the flour, butter and salt, pour in the boiling water, beat lightly, and put on the stove in a rice boil- er; cook until it becomes thick, stirring constantly. Then take from stove, let it cool, and then break in the eggs 1 at a time. Drop on buttered dripping pan or gem irons, and bake. Have the puffs baked just before serving time; split and fill them with the custard filling given among our fillings, having it slightly cool before putting it in the puffs. RIBBON CAKE. i cup butter. 5 yolks of eggs. 1 cup sugar. 2 cups flour. i cup milk. li teaspoons baking powder. Mix and divide. Flavor one half with orange ; for the other half use vanilla, and enough grated chocolate to color brown. Take enough for 1 layer out of each half. Then take i cup butter. 5 whites of eggs. li cups sugar. 2 cups flour. i cup milk. li teaspoons baking powder. Mix and divide. Flavor one half with lemon; flavor the other half with rose water, and with pulver- ized cochineal color it pink or red. Take enough for 1 layer out of each half. Then mix all the balance of the batter together and put in any kind of fruit desired — seedless raisins, currants or citron. Bake in 5 layers. Build the cake while hot, putting nothing between lay- ers. Have the fruit layers alternate with the brown, white, yellow and red. Frost top or not. 372 LOAF CAKES STEAWBERRY CAKE. Any sponge cake recipe will do; make the sponge cake dough in very thin layers and bake in biscuit pans. Beat the whites of 4 eggs, and when stiff add 4 teaspoons sugar. Have ready a dish of strawberries, sweetened enough to take away the acid taste, and spread it between the layers, covering the berries with the frosting. Cut in small squares and serve cold. VANITY CAKE. 4 cup butter. i cup corn=starch. H cups sugar. li cups flour, li cups sweet milk. 1 teaspoon baking powder. 6 whites of eggs. Bake in 2 cakes, putting frosting between and on top. LOAF CAKES. Time to Bake. — Thin cakes will bake well in 15 to 20 minutes; thicker cakes require 30 to 40 minutes; and very thick ones will re- quire about 1 hour. Fruit cake will require from 2 to 3 hours. Do not take cakes out of the oven too soon. Let delicate cakes cool a little in the pans as they are apt to fall if taken out of them hot, but do not let cakes stay in the pans till moist. Let the air cir- culate around cakes freely to cool them, and have them thoroughly cold before putting them away. Keep them in a tin box or stone jar tightly closed. Any cake made with yeast is best eaten quite fresh. Cakes which are to be long kept, like wedding, black and fruit cakes, can be wrapped in waxed paper to advantage. Any cake can have powdered sugar dusted on it while warm; if it melts, more can be added after it cools. Use a warm knife if you cut cake while it is warm. ALMOND CAKE, i cup butter. 2 cups flour. li cups sugar. 2 teaspoons baking powder.

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