vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
White Cake
From The Twin-city housewife, 1920
Serves 6
Recipe by Mrs. M. W. Norfleet, Jr.
Presented as published in 1920. 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 Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 64. The excerpt below is the record exactly as published.
White Cake Cream one and a half cups of sugar with a scant half cup of butter. Have ready whites of two eggs beaten very stiff, two cups of flour sifted five times, and a cup of sweet milk. Beat flour and milk into the creamed butter and sugar in small portions alternately, adding two teaspoons baking powder to last portion of flour. Beat until very light, add egg whites and flavoring. Fold in whites gently and do not beat or stir after they are in. White Cake One cup. butter, two cups sugar, four cups flour, one cup milk, whites of ten eggs, beaten to stiff froth, juice of one lemon, and two light teaspoons baking powder
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Cook this with the app: pantry check, scaling, and the assistant.