White-mountain Cake

Ingredients

• one coffee-cupful of butter
• two cupfuls of sugar
• one coffee-cupful of new milk
• the yolks of five eggs
• four and a half cupfuls of sifted flour
• two teaspoonfuls of baking-powder
• the beaten whites of three of the eggs
• four teaspoonfuls of flour
• an inch in depth of grated cocoanut

Method

1. 1

   Cream the butter until very light, then add sugar slowly while stirring.

2. 2

   Add milk and yolks of eggs.

3. 3

   Rub flour with baking powder and stir in the butter mixture, alternating with beaten egg whites.

4. 4

   Bake in three pans or six round jelly plates.

5. 5

   Layer with chocolate mixture and icing, topping with grated cocoanut.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 80. The excerpt below is the record exactly as published.

White-mountain Cake. — Cream un- til very light one coffee-cupful of but- ter. Add slowly, stirring all the time, two cupfuls of sugar, and when the mixture is light add one coffee-cupful of new milk; when well mixed, the yolks of five eggs. Rub thoroughly into four and a half cupfuls of sifted flour two teaspoonfuls of baking-pow- der, and stir in the butter, alternating with the beaten whites of three of the eggs, reserving the other two for the icing. Either bake in three pans, or six round jelly- plates ; in the latter case, put a chocolate mixture between the layers of three of the cakes, and the other three the beaten whites of the two eggs, adding four teaspoon- fuls of flo

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