White Cake
From A text-book of cooking, 1915
Flavor with vanilla or almond extract.
Presented as published in 1915. 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 A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 100. The excerpt below is the record exactly as published.
White Cake The " Conventional " method of mixing cake is as follows : Cream the butter; then gradually add the sugar. Cream the mixture. Add egg yolks that have been beaten until light. Add the flavoring. Then add some of the milk and part of the dry ingredients. Repeat until all the milk and dry ingredients have been added. Beat the mixture thor- oughly. Cut and fold in the whites of the eggs quickly ; then turn into oiled pans. STANDARD CAKE RECIPE 4 to 6 ounces fat 3 cupf uls flour 1 cupful milk or water 4 eggs 2 cupfuls sugar 4 teaspoonf uls baking powder ' 2 teaspoonfuls spice or 1 teaspoonful flavoring Mix according to general directions. (See Method of Mixing Cake Containing Fat, p. 242.) This is an adaptation of an old cake recipe, — " 1, 2, 3, 4 cake." WHITE CAKE White cake is made by using egg whites
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