White Cake

Ingredients

• One even half cupful of butter
• an even cupful of sugar
• one and one-half cupfuls of flour
• two level teaspoonfuls baking-powder
• one-half cupful milk
• one teaspoonful vanilla
• three eggs

Method

1. 1

   Cream butter and sugar until light and foamy.

2. 2

   Sift flour with baking powder.

3. 3

   Alternately add milk and flour to creamed mixture.

4. 4

   Stir in beaten egg whites and remaining flour.

5. 5

   Bake in loaf or layer tins.

As published

This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 26. The excerpt below is the record exactly as published.

white cake, she can then separate three eggs, and to the three yolks add one whole Qgg. On account of the baking it is best to make the white cake first, and then it can be iced and the dishes cleaned away while the loaf cake bakes. WHITE CAKE One even half cupful of butter and an even cupful of sugar, creamed until it is light and foamy. To one and one-half cupfuls of flour 88 BAKING CAKE AND BREAD add two level teaspoonfuls baking-powder, and sift several times. Then into the creamed but- ter and sugar pour one-half cupful milk, al- ternately, a little at a time, with the flour. Be- fore putting in the last of the flour, stir extra well, then put in one teaspoonful vanilla

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