White Layer Cake
From The Times cook book, no. 2, 1905
Serves 5
Can be layered with milk icing or confectioner's sugar icing.
Presented as published in 1905. 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 Times cook book, no. 2 (1905) by Los Angeles Times, page 92. The excerpt below is the record exactly as published.
WHITE LAYER CAKE. E A. Anthony, 819 West Adams street— Whites eight eggs, beaten to a froth; add two cups sugar, beat to a cream; one cup butter creamed. Stir into this three cups siftea flour and one cup sweet milk. After mix- ing well add the whites of eggs and sugar. Add two teaspoons Royal baking powder in half cup of corn starch. Sift this into the mixture, and flavor with orange extract or rose
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