White Cake

Ingredients

• 1 cup butter
• 3 cups flour
• 1 cup milk
• 2 teaspoons Price’s Baking Powder
• 6 whites of eggs
• 2 cups sugar

Method

1. 1

   First cream the butter, then add sugar, and the milk little by little until all is used; then beat whites to a stiff froth and add the egg and flour a little at a time, alternately until all is used.

2. 2

   Use any desired flavoring.

As published

This recipe was extracted from The Edwardsville cook book (1906), page 35. The excerpt below is the record exactly as published.

WHITE CAKE. Mrs. J. T. Crocker. 1 cup butter. % cup milk. 2 cups sugar, (Eastern gran- 4 cups flour. ulated). 2 teaspoons yeast powder. 10 whites of eggs. 2 teaspoons almond flavoring. Cream butter and sugar 15 minutes, add flavoring, then milk, half and stir, then balance, mixing thoroughly, sift flour twice, then measure, add baking powder, sift again, then stir in 1-3 flour and 1-3 beaten whites and repeat until flour and eggs ai t stirred in. Fold these in lightly and bake in moderate oven. Protect top in oven by putting a pan on oven grate. WHITE “LADY CAKE.’’ Mrs. Edith M. Tuxhorn. 1 cup butter. 1% cups flour. 1 cup sugar. 1 heaping teaspoon baking pow- V2 cup milk. der. 4 whites of eggs. SNOW FLAKE CAKE. Mrs. H. C. Squire. 1 pound flour. V2 pound butter. 16 whites of eggs. 1 poun.l -agar. 3 teaspoons baking powder. Flavor to taste. CAKES. 117 Mix baking powder in flour, then work l^utter and flour to^ gether and beat the eggs. Mix all and stir until the lumps disappear. Flavor. WHITE CAKE. Miss Flattie Sloper. 1 cup butter. 3 cups flour. 1 cup milk

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