White Cake, No. I

Ingredients

• One coffee-cupful of sugar
• One-half coffee-cupful of butter
• One-half coffee cupful of milk
• One coffee-cupful of flour
• One-half coffee-cupful of corn-starch
• Two tea-spoonfuls of baking-powder
• Three eggs (whites)

Method

1. 1

   Rub the butter and sugar to a cream, and add the milk.

2. 2

   Sift together the flour, corn-starch and baking-powder, and add them, beating well.

3. 3

   Lastly, stir in the whites of the eggs, beaten to a stiff froth.

4. 4

   Bake for half an hour in a well buttered tin in a moderately quick oven.

5. 5

   A flavoring may be added to the cake in mixing, if desired.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 229. The excerpt below is the record exactly as published.

WHITE CAKE, NO. I. One coffee-cupful of sugar. u One-half coffee-cupful of butter. One-half coffee cupful of milk. One coffee-cupful of flour. One-half coffee-cupful of corn-starch. Two tea-spoonfuls of baking-powder. Three eggs (whites)

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