White Layer Cake

Ingredients

• 2-3 cup shortening
• 3 cups flour
• 2 cups sugar
• 1/2 tsp. salt
• 3 tsp. baking powder
• 1 tsp. vanilla
• 1/2 cup milk
• 5 egg whites beaten light
• 1/2 cup water

Method

1. 1

   Cream shortening thoroughly.

2. 2

   Cream sugar again for 10 minutes.

3. 3

   Add milk and dry ingredients alternately, beating after each addition.

4. 4

   Bake in 3 layers in moderate oven.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 44. The excerpt below is the record exactly as published.

White Layer Cake 2-3 cup shortening (cream 3 cups flour thoroughly) y2 tsp. salt 2 cups sugar (cream again) 3 tsp. baking powder (10 minutes) 1 tsp. vanilla y2 cup milk 5 egg whites beaten light y2 cup water and folded in last Bake in 3 layers in moderate oven. — Mrs. Alden J. Fulkerson. —104— Thursday Club Delicacies Cakes ~)k Yellow Cake Y\ cupful butter or 4 level teaspoonfuls baking substitute powder 1^ cupfuls sugar 3 eggs 3 cupsful Swansdown Cake 1 cupful milk Flour 1 teaspoon ful vanilla Mix and sift dry ingredients three times. Cream short- ening, add sugar gradually; then beaten egg yolks. Beat hard until light and fluffy. Add milk and dry ingredients, alternately, beating after each addition. Add small layers, moderately hot oven (375 F.) about 30 minutes. — Mrs. Arthur Nordstrom. Never-Fail Angel Food Cake 1 cup egg whites 1 cup flour 1% cup sugar 1 teaspoon cream of tartar Flavoring Sift flour and sugar twice before measuring. Add cream of tartar and sift together twice. Beat egg whites very stiff and dry and add dry mixture folding gently. Do not stir. Add flavoring, pour into a buttered tube cake pan and bake in a slow oven for forty minutes. — Mrs. Kenneth Lyons. Chocolate Roll Cake 3 eggs 1 teaspoon ful baking 1 cup of sugar powder 1 cup of flour 6 tablespoonfuls boiling water Beat whites until stiff, add sugar gradually, also yolks of eggs well beaten, then remaining ingredients. Bake twenty minutes in a flat pan. Have the following filling ready to spread on hot cake: Filling: Melt ll/2 squares chocolate in double boiler, add l/2 cup sugar, r/2 cup water, stir until well blended, add T/2 cup milk,

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