White Cake

Ingredients

• whites of ten eggs
• cap of butter
• three cups of sugar
• four cups of dainty flour
• one cup of buttermilk
• one and one-half level teaspoonfuls of cream of tartar sifted through the flour
• half level teaspoonful of soda dissolved in two teaspoons of tepid water

Method

1. 1

   Cream butter and sugar thoroughly, add a little of the whites of eggs and beat it well; add whites of eggs and flour alternately.

2. 2

   Put in the buttermilk just before the last of flour.

3. 3

   Lastly add flavoring and pour in the water from soda.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 79. The excerpt below is the record exactly as published.

White Cake. — Whites of twelve eggs, six cups flour (slightly heaped), three and one-half cups sugar (even), two even cups butter, measured after it is creamed, two cups ice water, three teaspoons baking powder (slightly heaped). Line the pan with paper, letting it protrude over the edges. Do not grease pan. White Cake. — Half cup of butter, half cup of lard, two cups of sugar, one cup of water, four cups of flour, whites of six eggs well beaten, one tablespoon of whiskey, one tablespoon of lemon, two teaspoons of cream tartar, one teaspoon of soda. — Miss Mary Bond. White Cake. — Beat the whites of ten eggs to a stiff froth, then add one and one-half cups of sugar; cream one cup of butter with one and one-half cups of sugar until very light. Mix the whites with the butter; add three and one-half cups flour, one cup sweet milk, two light teaspoonfuls baking powder. Stir all together well and bake in jelly cake pans or as a loaf cake. — Mrs. S. D. Hays. White Cake. — Whites of eight eggs, three cups dainty flour, one cup sweet milk, two-thirds cup butter, two cups sugar, two teaspoons baking powder. Cream the butter and sugar, add milk, the whites of eggs well beaten, then flour mixed with baking powder. Flavor with vanilla. Bake in layers. — Mrs. M. H. Taylor. White Cake. — Whites of four eggs, three cups of flour, two cups of sugar, three-quarters cup of butter, two teaspoons of baking powder, one cup of milk. — Mrs. A. H. Ellington. White Cake. — Eighteen whites, one and one-half pounds powdered sugar, one and one-quarter pounds flour, quarter pound corn starch, one pound butter, two level teaspoons bak- ing powder. Flavoring: Beat whites very stiff, then by de- grees stir the sugar into the beaten whites; cream butter and flour together. Put in a little flour at a time until it will take up as much as it will take without forcing ; then add the whites HOW WE COOK IN TENNESSEE. 139 The Hawkeye Refrigerator Basket, Keeps Contents Ice Cold. Makes an out-door luncheon a genuine luxury because a small quantity of ice keeps everything as fresh and palatable as when prepared. Well made, in differ- ent sizes, durable and nicely finished. Prices, $3.25 and $3.50. G. C. ANDERSON. and the rest of the flour alternately ; sift corn starch with the flour. Use the whitest butter. — Mrs. Wilson. White Cake. — One cup butter, one cup milk, three cups flour, two cups sugar, six whites, well beaten, one teaspoon Royal baking powder. To Use the Yolks. — Six yolks well beaten, one and one-quar- ter cups sugar, half cup milk, two and one-half cups flour, two- thirds cup butter, teaspoon of baking powder. Bake in muffin rings or as layer cake. — Mrs. Sam Lancaster. White Cake. — Whites of ten eggs, cap of butter three cups of sugar, four cups of dainty flour, one cup of buttermilk, one and one-half level teaspoonfuls of cream of tartar sifted through the flour, half level teaspoonful of soda dissolved in two tea- spoons of tepid wat

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