White Cake

Name: White Cake
Ingredients: Cream one cup of butter; add two cups of sugar; after sifting swansdown flour three times add three cups of flour; one cup of milk; one teaspoon of vanilla; two level teaspoons of baking powder; last add the beaten whites of six eggs

From Trinity cook book, 1925

—MRS. SAM HAIRSTON.

Presented as published in 1925. 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 Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 36. The excerpt below is the record exactly as published.

WHITE CAKE Cream one cup of butter, add two cups of sugar (stir with hand until sugar is dissolved), after sifting swansdown flour three times add three cups of flour (add little at a time), one cup of milk, one teaspoon of vanilla, two level teaspoons of baking powder, last add the beaten whites of six eggs

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