White Layer Cake

Ingredients

• Eight eggs (whites)
• two cups of sugar
• four cups of flour
• one cup of butter
• one cup of milk
• one teaspoon of baking powder
• three and one-half cups of white sugar
• one and one-half cups of milk
• two ounces or squares of Baker's chocolate
• a piece of butter size of a walnut

Method

1. 1

   Cream butter and sugar, add milk slowly, then flour and beaten egg whites.

2. 2

   Bake and layer with chocolate icing.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 78. The excerpt below is the record exactly as published.

one teaspoon of baking powder, then add the whites of the four eggs beaten stiff. — Mrs. I. W. Wise. 136 HOW WE COOK IN TENNESSEE. Chocolate Sponge Icing. — Yolks of two eggs, half cup sweet milk, piece of butter size of walnut, one and one-half cups of sugar beat altogether, boil five minutes, remove from fire and add one cup of bitter chocolate that has been grated and melted over hot water. — Mrs. I. W. Wise. Lady Finger Cake. — Eight well beaten eggs, one cup sugar, eight stale lady fingers, one cup grated almonds, one cup pecan nuts, one-half grated lemon and juice, one teaspoon va- nilla, one teaspoon baking powder dissolved in two tablespoons warm water. Nuts can be ground in a meat chopper. — Mrs. Martha Dodson. Jelly Roll. — Three eggs, one cup sugar, one cup Dainty flour, one teaspoon baking powder, one tablespoon sweet milk. — Mrs. Lee Agnew. Jelly Roll. — Four eggs, yellows and whites beaten separately, one cup sugar, one cup flour, one teaspoon cream tartar, half teaspoonful soda, salt. Bake in shallow pan in moderate oven. Turn out of pan at once, spread with jelly and roll. Jelly Roll. — Two cups sugar, two cups Dainty flour, four eggs, two teaspoons baking powder, three-quarters cup hot water stirred in last ; flavor to suit taste and beat well. When done turn on a cloth, spread with jelly and roll. Use paper in bottom of pan. When done moisten the paper and it will come off smooth. — Mrs. H. J. Vandenbrook. Sponge Roll. — To six eggs broken together add two and one- half cups sugar, beat fifteen minutes; add one cup sweet milk, one teaspoon vanilla, lastly beat in lightly four cups Dainty flour into which has been sifted thoroughly one heaping tea- spoon baking powder. Grease two biscuit pans and dust with flour ; pour in batter and bake in a quick oven. When done turn out on a damp napkin ; spread with jelly quickly, and roll. Stale Sponge Cake. — Stale sponge cake may be transformed into an excellent dessert by cutting it in slices and toasting it HOW WE COOK IN TENNESSEE. 137 delicately over the coals. Spread whipped cream on each slice and into it drop a teaspoonfnl of apple or quince jelly. Sponge Roll. — One cup of sugar, one and one-half cups flour, two teaspoons baking powder sifted in flour. Break two eggs in a teacup, fill up with sweet cream, add a little salt and flavor to taste. Beat very light, add sugar and flour. Bake in loaf or jelly tins. If the latter, fill with any good marmalade, pre- serves or chocolate filling. Serve with sauce. This makes three nice rolls. — Miss Pattie Powell. Velvet Cake. — Whites eight eggs, three cups flour sifted four times, two cups sugar, two level teaspoons Price's baking powder, three-quarters cup milk, three-quarters cup butter (measured after it is creamed. Add one cup sugar to whites, which have been beaten to a very stiff froth, and the other cup cream with the butter; then add them together, putting in the flour and the milk last. — Mrs. Albert Johnson. White Layer Cake. — Eight eggs (whites), two cups of sugar, four cups of flour, one cup of butter, one cup of milk, one tea- spoon of baking powder. Cream butter and sugar well to- gether before adding milk, which must be stirred in slowly. Add flour and then the well beaten whites of eggs. Flavor with teaspoon of whiskey. Line pans with paper ; bake in moderate warm oven. Put layers together with chocolate icing. Cook three and one-half cups of white sugar, one and one-half cups of milk, two ounces or squares of Baker's chocolate, a piece of butter size of a walnut

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