White Cup-cake

Ingredients

• One cup of butter
• Two cups of powdered sugar
• Three cups of prepared flour
• One cup of sweet milk
• Whites of five eggs
• One teaspoonful of essence of bitter almond

Method

1. 1

   Cream butter and sugar; add milk and beat hard before putting in the whites of the eggs.

2. 2

   Stir in flavoring and, lightly and quickly, the prepared flour.

3. 3

   Bake in small tins.

As published

This recipe was extracted from Cookery for beginners (1884) by Marion Harland, page 28. The excerpt below is the record exactly as published.

One cup of sweet milk. One teaspoonful of vanilla. One half-teaspoonful of mace. Three cups of prepared flour, or the same quantity of family-flour with one even teaspoonful of soda and two of cream- tartar, sifted twice with it 134 COOKERY FOR BEGINNERS. Two teaspoonfuls of Royal Baking Powder will serve the same end. Mix as directed in *' Practical Preliminaries," and bake in small tins. Jelly-cake Is made by mixing the above cup-cake, leav- ing out the flavoring, and baking it in "jelly- cake tins," turning these out when almost cold by running a knife around the edges, and spreading all but that intended for the top with a thick coating of fruit-jelly. Sift white sugar over the upper one or frost it. Oream-oake. Mix a cup-cake without spice or other flavoring, bake in jelly-cake tins, and when cold spread between the layers this filling: One egg. One cup of milk. One half cup of sugar. Two rounded teaspoonfuls of corn-starch. One teaspoonful of vanilla or other essence. CAKE-MAKING. 135 Scald the milk in a farina-kettle; wet the cornstarch with a little cold milk and stir into that over the fire until it thickens. Have the egg ready whipped light into a bowl; beat it in the sugar; pour the thick hot milk upon this, gradually, stirring fast, return to the kettle and boil (still stirring,) to a thick cus- tard. Let it cool before seasoning. Frost the top-cake, or sift powdered sugar over it. Ooooannt-oake. Mix and bake as for jelly-cake, flavoring with rose-water. Whip the whites of three eggs to a stiff froth. Add one cup of powdered sugar, and two thirds of a grated cocoanut. When the cakes are cold, spread between the layers. To the remaining third of the cocoanut add four tablespoonfuls of powdered sugar, and cover the top of the cake with it 136 COOKERY FOR BEGINNERS. Apple-cake. Mix and bake as for jelly-cake, flavoring the dough with essence of bitter almond. Beat one egg light in a bowl, and into it a cup of sugar. Add to this the strained juice and grated rind of a lemon. Peel and grate three fine pippins or other ripe, tart apples directly into this mixture, stirring each well in before adding another. When all are in, put into a farina-kettle and stir over the fire until the apple-custard is boiling hot and quite thick. Cool and spread between the cakes. A nice and simple cake. Eat the day it is baked. Ohocolate-cake. Mix and bake as for jelly-cake, flavoring with vanilla. For filling, whip the whites of three eggs stiff; stir in one cup and a half of sugar and four tablespoonfuls of grated chocolate. Beat hard for two minutes and spread between the layers and on the top of the cake. CAKE-MAKING. 137 White Oup-cake. One cup of butter. Two cups of powdered sugar. Three cups of prepared flour. One cup of sweet milk. Whites of five eggs. One teaspoonful of essence of bitter almond. Cream butter and sugar; add milk and beat hard before putting in the whites of the eggs. Stir in flavoring and, lightly and quickly, the prepared flour. Bake in small tins. Frosting for Oake. Whites of three eggs. Three cups of powdered sugar. Strained juice of a lemon. Put the whites into a cold bowl and add the sugar at once, stirring it in thoroughly. Then whip with your egg-beater until the mixture is stifE and white, adding lemon-juice as you go 138 COOKERY FOR BEGINNERS. OIL Spread thickly over the cake, and set in the sun, or in a warm room to diy. WUte Lemon (U& Make ''white cup-cake," bake in jelly cake- tins and let it get cold. Prepare a frosting as above directed, but use the juice of two lemons and the grated peel of one. Spread this mixture between the cakes and on the top. Sponge Oake. Do not attempt this until you haVe had some practice in the management of ovens, and let your first trial be with what are some- times termed "snow-balls," — that is, small sponge cakes, frosted. Put six eggs into a scale and ascertain their weight exactly. Allow for the sponge cake the weight of the eggs in sugar, and half their weight in flour. Grate the yellow peel from a lemon and squeeze the juice upon it Let it stand ten CAKE-MAKING. 139 minutes, and strain through coarse muslin, pressing out every drop. Beat the yolks of the eggs very light and then the sugar into them; the lemon-juice; the whites, which should have been whipped to a standing froth; — finally, stir in the sifted flour swiftly and lightly. Bake in a steady oven from twenty-five to thirty minutes, glanc- ing at them now and then, to make sure they are not scorching, and covering with white paper as they harden on top. This is an easy, and if implicitly obeyed, a sure receipt. % Kioe Gingerbread. Three eggs. One cup of sugar. One cup each of molasses, "loppered" or buttermilk, and of butter. One tablespoonful of ground ginger, a teaspoonful of cinnamon, and half as much alspice. 140 COOKERY FOR BEGINNERS. Four and a half full cups of sifted flour. One teaspoonful of soda dissolved in a tablespoonful of boiling water. Put butter, molasses, sugar and spice in a bowl, set in a pan of hot -water and stir with a wooden spoon until they are like brown cream. Take from the water and add the milk. Beat yolks and whites together until light in another bowl, and turn the brown mixture gradually in upon them, keeping the egg-beater going briskly. When well-mixed, add the soda, at last, the flour. Beat hard three minutes, and bake in well-buttered pans. Sugar Oookies. Two cups of sugar. One cup of butter

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