White Layer Cake
From The Central cook book, 1924
This makes three layers and can be put together with any desired frosting but to make a white cake use boiled frosting.
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 28. The excerpt below is the record exactly as published.
White Layer Cake % cup butter. 3 cups flour. 2 cups sugar. 4 egg whites or 2 whole eggs. 1 cup water or milk. 6 teaspoons baking powder. 1 teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.