White Sandwich Cake

Ingredients

• Four ounces flour
• Two ounces cornflour
• Five ounces butter
• Six ounces castor sugar
• Four stiffly-beaten whites of eggs
• One teaspoonful of baking-powder
• One gill milk

Method

1. 1

   Sieve the flour, and cream the butter and sugar.

2. 2

   Add milk and flour by degrees, and beat well, mixing the baking powder with the last spoonful of flour.

3. 3

   Fold in the stiffly-beaten whites.

4. 4

   Pour into a well-greased Yorkshire tin, and bake in a moderate oven for thirty minutes.

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 52. The excerpt below is the record exactly as published.

ne teaspoonful of baking- powder. A little vanilla essence. BREAD, CAKES, BISCUITS. 127 Chocolate Cake* Four ounces flour. Three ounces grated chocolate. Three ounces sugar. Three ounces butter. One teaspoonful of baking- powder. Three small eggs. Vanilla essence. Cream the butter and sugar together. Add the eggs and flour by degrees ; mix well ; add the chocolate ; then the baking-powder in the last tablespoonful of flour, and the vanilla essence. Pour the mixture into a greased and pre- pared tin ; bake in a moderate oven for about forty minutes. Soda Cake. One pound flour. Six ounces butter. Eight ounces sugar. Eight ounces sultanas. Two eggs. Air Half an ounce ground ginger. Half an ounce ground cinna- mon. One teaspoonful bicarbonate of soda. : milk. Sieve the flour; rub in the butter, and mix all the dry ingredients together. Beat the eggs, and pour them into the middle of the dry ingredients. Dissolve the soda with a little milk, pour it into the eggs, and beat all together. Turn the mixture into a prepared tin, and bake in a steady oven for about one and a half hours. Buttermilk Cake. Three-quarters of a pound flour. Quarter of a pound butter. Quarter of a pound sugar. Three ounces raisins. Three ounces currants. Pinch of spice. Three-quarters of a teaspoon- ful bicarbonate of soda. Three-quarters of a teaspoon- ful cream of tartar. About three gills buttermilk. Prepare and bake as for Soda Cake. 128 PLAIN COOKERY RECIPES. One pound flour. Four ounces butter. Five ounces syrup. Five ounces treacle. Two ounces sultanas. One gill milk. Gingerbread* Two and a half ounces castor sugar. One dessertspoonful ground ginger. Half a teaspoonful baking- soda. Two eggs. Sieve the flour; add the ginger and sultanas. Put the syrup, treacle, sugar, and butter into a pan, and melt them over the fire, and add to the flour. Heat the milk, and add the baking-soda to it. Stir this into the mixture and beat very thoroughly. Pour into a prepared tin, and bake in a moderate oven for two hours or longer. Sponge Cake* Four eggs. Three and a half ounces flour, Four ounces castor sugar. dried and sieved. Grease a cake-tin, and dust it with one teaspoonful of castor sugar mixed with one teaspoonful of rice flour. Beat the eggs and sugar over hot water till creamy ; then quickly mix in the flour. Half fill the prepared tin, and bake the cake in a moderate oven for about thirty minutes. Three eggs; their weight in flour, butter, and castor sugar. Swiss Roll* A little milk. Half a teaspoonful baking- powder. Two tablespoonfuls jam. Sieve the flour, cream the butter and sugar, add the flour and eggs by degrees, and beat well. Mix the baking- BREAD, CAKES, BISCUITS. 129 powder with the last spoonful of flour. Turn the mixture on to a baking-tray which is well greased and lined with paper. Spread evenly with a knife, and bake in a quick oven for seven to ten minutes. Heat the jam. When the cake is ready, turn it out on to a sugared paper. Spread the jam over, and roll up. White Sandwich Cake* Four ounces flour. Two ounces cornflour. Five ounces butter. Six ounces castor sugar. Four stiffly-beaten whites of eggs. One teaspoonful of baking- powder. One gill milk

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