White Layer Cake

Ingredients

• one-half cup butter
• one and one-half cups sugar
• one-half cup milk
• one and one-half cups flour
• one teaspoonful Royal Baking Powder
• one-third teaspoonful salt
• one teaspoonful flavoring
• whites of four eggs

Method

1. 1

   Beat the butter and the sugar to a cream; add the milk and flavoring, then the flour, salt and the baking powder sifted together.

2. 2

   Beat very thoroughly and then fold in very gently the stiffly beaten whites of the eggs.

3. 3

   Bake about twenty minutes in layer cake pans.

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 21. The excerpt below is the record exactly as published.

WHITE LAYEE CAKE. One-half cup butter, one and one-half cups sugar, one-half cup milk, one and one-half cups flour, one teaspoonful Eoyal Baking PoAvder, one-third teaspoonful salt, one teaspoonful flavoring, Avhites of four eggs. Beat the butter and the sugar to a cream; add the milk and flavoring, then the flour, salt and the baking poAvder sifted together. Beat very thoroughly and then fold in very gently the stiffly beaten Avhites of the eggs. Bake about tAventy minutes in layer cake pans putting the layers together Avith any desired filling. — Mrs. E. W. Morris. BEST EVEE CAKE. One cup butter, tAvo cups sugar, one cup sweet milk, three cups flour, one-half cup corn starch, four eggs, tAvo teaspoonfuls Eoyal Baking PoAvder, flavor and bake in layers or in a loaf. — Mrs. M. S. Whitted. 24 USE DAN RIVER SELF-RISING FLOUR KNOX GELATINE is economical— FOUR PINTS in each package SILVEE LOAF CAKE. Three-fourths pound butter, one pound sugar, whites of sixteen eggs, one pound flour, one teaspoonful soda, two teaspoonfuls of cream of tartar. — Mrs. M. S. Whitted. ANGEL FOOD CAKE. One cup flour, one and one-half cups sugar, whites of ten eggs, two teaspoonfuls cream of tartar. Mix flour, sugar and cream of tartar and sift three or four times, add this sloAvly to the well-beaten eggs. Bake in two pans. — Mrs. Maynard Mangum. FILLING FOE ANGEL FOOD CAKE. Two cups sugar, one-half cup water. Boil until it spins a thread and beat into the Avell-beaten whites of two eggs. — Mrs. Maynard Mangttm. ONE, TWO, THEEE, FOUE CAKE. One cup butter, one cup sweet milk, tAvo cups sugar, two teaspoonfuls baking powder, three cups flour, four eggs; flavoring to taste. Cream the butter and sugar together, add eggs, one at a time beating all the while, then add milk. Sift well flour and the baking powder, then add this little by little to the mixture, beat hurriedly for a short while, make four average-sized cake pans and cook in moderate oven. Any filling may be used. — Mrs. Alvis K. Umstead. MOLASSES CAKE. Two eggs, one cup sugar, one cup molasses, one cup sour milk, two-thirds cup lard, two teaspoonfuls soda, one-half teaspoonful cin- namon, one -half teaspoonful ginger, four cups flour, bake in layers. L"se any kind of filling desired. — Mrs. T. J. Finch, Thomasville, N. C. WAE CAKE. Two cups chopped raisins, one cup cold water, one cup brown sugar, one teaspoonful cinnamon, one-half teaspoon spice, one-fourth tea- spoon grated nutmeg, one -half cup of lard or butter. Boil three min- utes, then cool, adding one teaspoonful soda* dissolved in two tablespoonfuls warm water and pinch of salt. One teaspoonful Eoyal Baking Powder

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