White Cocoanut Cake (Yellow Filling)

Ingredients

• the whites of four eggs
• one and one-half cupfuls of sugar
• one-half cupful of butter
• one cupful of sweet milk
• three teaspoonfuls of baking-powder
• flour enough to make a moderately stiff batter
• one-half cupful of sugar
• one tablespoonful of water
• the yolks of four eggs
• the juice of one-fourth of a lemon

Method

1. 1

   Beat egg whites to stiff froth.

2. 2

   Mix with sugar, butter, milk, baking powder, and flour to make batter.

3. 3

   Bake in layers.

4. 4

   For filling, dissolve sugar in water, boil until it shreds, add yolks and lemon juice, and spread between layers with cocoanut on top.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 172. The excerpt below is the record exactly as published.

WHITE COCOANUT CAKE (YELLOW FILLING). The whites of four eggs beaten to a stiff froth, one and one-half cup- fuls of sugar, one-half cupful of butter, one cupful of sweet milk, three teaspoonfuls of baking-powder and flour enough to make a moderately stiff batter. Bake in layers. Filling. — Take one-half cupful of sugar and one tablespoonful of water; let dissolve and then boil till it shreds. Add the yolks of four eggs well beaten and the juice of one-fourth of a lemon. Spread between the layers, sprinkling cocoanut on top. Mrs. M. E. St Clair. A CAKEb, 239 ORANGE CAKE. One cupful of sugar, one-half cupful of butter, the yolks of three eggs and one whole &gg. Reserve two whites for frosting. Take one-half cupful of cold water, two cupfuls of flour, two teaspoonfuls of baking- powder, the juice of one orange. Bake in two layers. Ice with boiled icing, grating in the rind. Mrs. G. L. Galbraith. PERFECTION CAKE. Sift one pint of flour with two heaping teaspoonfuls of baking-powder, wash six even tablespoonfuls of butter in cold water, then stir with it one- half pint of pulverized sugar to a light cream; flavor with one teaspoonful of vanilla; add alternatively the flour with two-thirds of a cupful of milk and the beaten whites of six eggs, taking care not to stir much after these ingredients have been added; pour the cake batter into two good- sized buttered tins, smooth, and bake in a slow oven. Filling. — Boil one-half pint of sugar with one-half cupful of water till it threads, then pour it slowly into the beaten whites of two eggs, add one-half teaspoonful of vanilla and four ounces of finely-chopped nuts; spread this over one cake, put on the other layer, pour over a pink sugar glaze, then a thin white glaze, and decorate the top with candied fruit and nuts. Make the glaze by putting one-half pint of sifted powdered sugar in a saucepan, add two tablespoonfuls of water and a few drops of straw- berry juice to color it a desired pink. Stir over the fire till lukewarm, then pour it over the cake; leave the second glaze white. A. F. T. TUTTI-FRUTTI CAKE. Cream one small cupful of butter, add gradually one and one-half cupfuls of sugar

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