White Layer Cake

Ingredients

• One cupful of sugar
• One-half cupful of butter
• One-half cupful of milk
• Two cupfuls of flour
• Four eggs (whites)
• One and a-half tea-spoonful of baking-powder

Method

1. 1

   Put the ingredients together, the same as in the preceding recipe.

2. 2

   Bake in three layer-cake tins, well buttered, and spread frosting between the layers.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 234. The excerpt below is the record exactly as published.

One-half cupful of butter. One and a-half cupful of sugar. One-half cupful of milk. Two and a-half cupfuls of flour. Four eggs (whites). Two tea-spoonfuls of baking-powder. Place the ingredients together the same as for loaf cake, adding the whites of the eggs, well beaten, at the last. Bake in a well buttered tin for forty minutes. GOLD CAKE. One-half cupful of butter. One and a-half cupful of sugar. ^ One-half cupful of milk. Two and a-half cupfuls of flour. Five eggs (all the yolks and one white). Two tea-spoonfuls of baking-powder. Two tea-spoonfuls of vanilla. 540 THE PATTERN COO^K-BOOlC. Beat the yolks and the one white until very light, and add them to the creamed butter and sugar. Then add the milk, the flour into which the baking powder has been stirred, and lastly the vanilla. Bake for forty-five minutes in a moderate oven. BUTTERMILK CAKE. One-half cupful of butter. One and a-half cupful of sugar. Two and a-half cupfuls of flour. One cupful of buttermilk. One-half tea-spoonful of soda. Two eggs. Beat the butter and sugar to a cream, and add the yolks of tlxe eggs, well beaten. Mash the soda, dissolve it in the buttermilk, and add the latter to the butter, eggs and sugar. Stir in the flour, beat until smooth, and then stir in quickly the beaten whites of the eggs. Bake in a well buttered tin for forty-five niinutes. LAYER CAKES. These cakes require a very hot oven. They should cook in five minutes at the longest, and are not disturbed by being turned if one side is browning too fast for the other. Many people bake these cakes on the grate of the oven with good success, as the heat is stronger there. In making a layer cake that is to have a rich, sweet filling, like chocolate, half a cupful of sugar will be found suffi- cient, unless a very sweet cake is desired, PLAIN LAYER CAKE. One-half cupful of butter. One cupful of sugar. CAKE. 541 One cupful of milk. One egg. One and a-half tea-spoonful of baking-powder. Flour to thicken. Rub the butter * and sugar together, and add the egg, well beaten, and then the milk. Stir the powder into a little of the flour, and add it, stirring it in quickly ; then add enough more flour to make a not too thin batter. Place the batter in three well buttered tins, and bake. The batter for all layer cake should be so thick that the track made by the spoon in stirring it will not at once sink, back into the mixture. This is a good test. This quantity will make three medium-sized layers of cake. Place any of the fillings given (see page 544) between the layers. QUICKLY MADE LAYER CAKE. One-half cupful of butter. One-half cupful of sugar. Two eggs. One-half cupful of milk. Two tea-spoonfuls of baking-powder. Flour to thicken. The writer has often found this way of making layer cake more successful than when "more time and pains are devoted to its making. Butter the three tins for the cake first, and be sure the heat of the oven is strong and steady. Rub the butter into the sugar, break into this the eggs, stir them in quickly without previously beating them, add the milk, and stir until smooth. Scatter the baking-powder over the top of the mixture, sprinkle some of the flour over it, and stir thoroughly, adding enough 542 THE PA TTERN COOK-BQOK. more flour to thicken ; then pour the batter into the tins. Cake made in this way does not require more than five minutes' work after the materials are gotten together. Bake quickly, and spread any of the fiUings given between the layers. WHITE MOUNTAIN LAYER CAKE. The following will make four large layers, thus forming a good-sized cake: One cupful of butter. Three cupfuls of sugar. One cupful of milk. Six eggs (whites). One and a-half tea-spoonful of baking-powder. One pint of flour (sifted). Twenty drops of extract of bitter ahnond. Rub the butter and sugar to a light cream, and add the milk and then the whites of the eggs, beaten to a stiff froth. Sift the flour with the powder, and add it and the extract. Mix all well together, divide the batter among four tins, and bake in a quick oven. Spread plain frost- ing between the layers, and frost the top. RIBBON CAKE. This cake contains three large layers, the middle one having fruit through it. It is a large cake. One cupful of butter. Two cupfuls of sugar. One cupful of milk. Four eggs. Three and a-half cupfuls of pastry flour. Two tea-spoonfuls of baking-powder. CAKE. 543 Separate the yolks and whites of the eggs. Rub the butter and sugar to a cream, add to this the well beaten yolks, stir well, and put in the milk and then the flour into which has been stirred the baking-powder. Lastly add the beaten whites. Have ready buttered three long, shallow tins of equal size. Divide the cake into three parts, and bake two of them plain. To the third add One cupfu! of raisins. One cupful of currants. One-quarter of a pound of citron. Two tea-spoonfuls of molasses. Two tea-spoonfuls of brandy or wine. One-half tea-spoonful of mace. One-half tea-spoonfuj of cinnamon. Seed the raisins and chop them coarsely, wash and dry the currants, and slice the citron fine ; then put all the fruit together, and flour it well. Stir the fruit and spice into the third portion of batter, and bake in the third tin. When all the layers are done, arrange them with the fruit cake in the middle, spreading a coat of jelly between them. Press each cake lightly with the hand as it is laid on, to insure the layers sticking closely together. Trim the edges even, and frost with a plain or a boiled frosting. CARAMEL CAKE. To make three large layers allow One cupful of butter. Two cupfuls of sugar. One cupful of milk. Three cupfuls of flour. Five eggs (whites.). Two tea-spoonfuls of baking-powder. 544 THE PA TTERN COOK-BOOK. Place the ingredients together the same as for plain layer cake, adding the whites of the eggs last. Bake in three well buttered tins, and when done, spread between the layers the caramel filling (see page 546). WHITE LAYER CAKE. One cupful of sugar. One-lialf cupful of butter. One-half cupful of milk. Two cupfuls of flour. Four eggs (whites). One and a-half tea-spoonful of baking-powder

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