White Cake

Ingredients

• 1 cup sugar
• One-half cup milk
• Whites of 4 eggs
• One and two-thirds cups sifted flour
• 1 rounded teaspoonful baking powder

Method

1. 1

   Cream butter and sugar.

2. 2

   Sift baking powder and flour three times.

3. 3

   Add to butter and sugar, alternating with eggs and milk.

4. 4

   Thoroughly mix and flavor.

5. 5

   Bake in a moderate oven.

Nutrition per serving

As published

This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 21. The excerpt below is the record exactly as published.

White Cake (Good) No. 1 One-half cup butter 5 eggs (whites only) beaten stiff 3 cups flour Flavor to taste 1 cup milk One and one-half cups sugar 2 teaspoons baking powder MRS. SIMPSON, Bakersfield. 66 FEDERATION COOK BOOK Birthday Cake One-half cup butter Two-thirds cup milk Three and a half teaspoons baking powder 1 teaspoon vanilla One-half cup raisins, seeded and cut in pieces One-half cup walnut meat cut in pieces One-third cup currants One and one-quarter cups brown sugar Yolks 2 eggs Two and one-quarter cups flour 1 teaspoon orange extract 2 tablespoons sherry 2 tablespoons candied orange peel, finely cut Whites 2 eggs Follow directions for making butter cake mixtures. Bake in a buttered and floured pan in a slow oven one and one-quarter hours. Cover with ornamental frosting. — MRS. ISABELLA J. BARRAUD, San Francisco. Cheap Sponge Cake Yolks 3 eggs 1 tablespoon hot water One and one-half teaspoon baking powder 2 tablespoons vinegar 1 cup sugar 1 cup flour One-fourth teaspoon salt Whites 3 eggs Beat yolks of eggs until thick and lemon colored. Add sugar gradually, and continue beating, then add water, flour, mixed and sifted with baking powder, salt and whites of eggs beaten until stiff then vinegar. Bake 35 minutes in a moderate oven in a buttered and flour cake pan. — MRS. E. WINN, Pasadena. Lightning Cake 1 heaping cup of flour 1 cup sugar 1 good teaspoonful baking powder Sieve together. Break 2 eggs in a cup and butter size of an egg melted, then fill up cup with milk. Flavor with lemon extract and bake in two layers. — MRS. C. P. COOPER, Los Angeles. FEDERATION COOK BOOK 67 Filling Four cups sugar boiled until it candies. Pour while boiling, over the well-beaten whites of four eggs. Whip until cool. Add one teaspoon citric acid and two teaspoons extract of vanilla. Spread filling same thickness as cake. — MRS. CHARLES WILLIAMS, 396 South Pasadena Ave. White Cake 1 cup sugar One-half cup milk Whites of 4 eggs One and two-thirds cups sifted flour 1 rounded teaspoonful baking powder

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