White Cake

Ingredients

• Whites of five eggs
• two cupfuls of sugar
• two cupfuls of swansdown flour
• one cupful of cornstarch
• one cupful of butter
• level teaspoon of baking powder
• one cupful of sweet milk

Method

No method was recorded for this recipe.

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.

evel teaspoons of baking powder, last add the beaten whites of six eggs. White Icing — Two cups of sugar, one-half cup of water, whites of two eggs, one-eighth teaspoon of cream of tartar, one teaspoon of vanilla or one teaspoon of lemon juice. Beat the eggs until stiff, boil the sugar and water until it threads, put one-half teaspoon of baking powder while beating. —MRS. SAM HAIRSTON. CARAMEL CAKE Two cups of white sugar, one cup of butter, creamed to a puffy lightness, five eggs beaten very light, one cup of sweet milk, three cups of flour and three level teaspoonsful of baking powder. Beat eggs separate adding whites last. Caramel Filling — Boil one cup of white sugar and two of brown, a scant cup of cream, butter size of walnut, and flavor with vanilla. Beat until creamy. —MRS. J. T. STRICKLAND. ( 55 ) WHITE PERFECTION CAKE Three cupfuls of sugar, one cupful of butter, one cupful of milk, three and one-half cupfuls of swansdown flour, one-half cupful of cornstarch, whites of twelve eggs, beaten to a stiff froth, two teaspoonsful of cream of tartar, one teaspoonful of soda. Put soda in half of the milk, dissolve corn starch in the rest of the milk and add it to the sugar and butter well beaten together, then the milk and soda, and the flour and eggs. This is best baked in a loaf. —MRS. F. W. CRAIG. DEVIL'S FOOD CAKE Part One — One cupful of sugar, one-half cupful of butter, one-half cupful of sweet milk, two eggs, two cupfuls of swansdown flour, one teaspoonful of vanilla, one teaspoonful of soda dissolved in hot water. Part Two — Two-thirds of a cupful of sugar, one cupful of grated choco- late, one-half cupful of sweet milk, yolk of one egg. Boil until it thickens. When cool add to part one. SPICE CAKE One cupful of butter, two and one-half cupfuls of brown sugar, one cupful of sweet milk, three and one-half cupfuls of swansdown flour, three eggs beaten separately, one teaspoonful of soda, dissolved in a little warm water, add two teaspoonsful of cinnamon, one teaspoonful of spice, one nutmeg. Cream butter and sugar, add yolks, milk and soda, then add flour, last the whites of the eggs and spices. One cupful of raisins and one cupful of nuts can be added if desired. Use two cupfuls of sugar and the whites of two eggs for filling. Boil sugar until it will rope, then pour it slowly over the stiffly beaten whites. FIG CAKE White Part — The whites of seven eggs, two cupfuls of sugar, two-thirds of cupful of butter, two-thirds of cupful of sweet milk, three cupfuls of swans- down flour, two teaspoonsful of cream of tartar, one teaspoonful of soda, lemon flavor. CUP CAKE Two cupfuls of sugar, three cupfuls of swansdown flour, one-half cupful of butter, three eggs, one cupful of sweet milk and one teaspoonful of baking powder. Beat eggs separately. JAM CAKE Four eggs, three-fourths of a glass of butter, one glass of sugar, one glass of jam, two and one-half glasses of swansdown flour, four tablespoonsful of sour cream, one teaspoonful of soda, spices to taste. ( 56 ) NEW CENTRAL GARAGE, Inc. WILLYS-KNIGHT and OVERLAND CARS Storage by the day, week or month ANGEL FOOD CAKE Whites of sixteen eggs beaten to a stiff froth, two cups of swansdown flour (large coffee cups), two and two-thirds cups of sugar (fine or rolled), three small teaspoons of cream of tartar, a little lemon juice and a few drops of any desired extract. Do not beat while mixing. Bake in moderate oven from an hour and ten minutes to an hour and fifteen minutes. Then test with a straw. CHOCOLATE BATTER CAKE Beat one egg, add one cupful of sugar, one-half cupful of milk, one-half cake of grated chocolate. Put on stove and stir until it is hot, then set aside to cool. Make a batter of three eggs (beaten separately), one cupful of sugar, one-half cupful of butter, one-half cupful of sweet milk, two cupfuls of swans- down flour (before sifting) and two teaspoonsful of baking powder. Cream butter well, adding two teaspoonsful of flour to it; then mix yellows and sugar, add to butter, then whites of eggs and flour alternately. The two bat- ters must then be mixed together. Bake in three layers. Filling — Two cupsful of sugar dissolved in hot water, cook until it threads well, then pour over the beaten whites of two eggs very slowly and flavor highly with vanilla. Put very thick between the layers. For outside of cake make the icing the same way but do not flavor at all. PORK CAKE One pound of fat pork (weighing without rind), one pint of strong coffee, four cups of brown sugar, one pound of raisins, one-half pound of English walnuts, nine cups of swansdown flour, one tablespoon of soda, one table- spoon of cinnamon, one nutmeg, pinch of salt. Directions — Grind pork, then pour coffee boiling hot on it, and set on the stove a few minutes before adding any of the other ingredients. Then put in sugar, soda, spices and flour. Dredge nuts and raisins with flour and add last. Bake one hour. NUT CAKE Three cups of swansdown flour (before sifting), three-fourths cup of butter or crisco, whites of seven eggs, two teaspoonfuls of baking powder sifted with the flour, two and one-half cups of sugar, four cups of chopped nuts floured. Flavor with vanilla. ( 57 ) WALNUT CAKE One-half cup of butter, one cup of sugar, yolks of two eggs, one-half cup of milk, one and three-fourths cups of swansdown flour, two and one-half teaspoons of baking powder, whites of three eggs, three-fourths cup of walnut meats broken in pieces. Bake forty-five minutes. Cut in squares and put half of a walnut meat on each. WHITE CAKE Whites of five eggs, two cupfuls of sugar, two cupfuls of swansdown flour, one cupful of cornstarch, one cupful of butter, level teaspoon of baking pow- der, one cupful of sweet milk

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