White Mountain Citron Cake a la Benoria

Ingredients

• Small half cup butter
• one cup sugar
• whites of four eggs
• half cup milk
• one and a quarter cups flour
• half cup cornstarch
• two teaspoons Royal baking powder
• one cup finely chopped citron peel

Method

1. 1

   Stir butter and sugar to a cream; beat well; add milk, then flour, baking powder, and cornstarch that have been sifted about three times, then the chopped citron peel; last add the whites of the eggs — well beaten.

2. 2

   Bake in well-buttered and papered cake tins about thirty minutes; frost with a fondant frosting.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 578. The excerpt below is the record exactly as published.

White Mountain Citron Cake a la Benoria Gateau au Citron en Montagne blanche, a la Benoria Small half cup butter, one cup sugar, whites of four eggs, half cup milk, one and a quarter cups flour, half cup cornstarch, two teaspoons Royal baking powder, one cup finely chopped citron peel

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