Golden cream cake recipe
One cupful of sugar, one-quarter cupful of butter, one half cupful of sweet milk, the well-beaten whites of three eggs, one and one-half cupfuls of flour, two teaspoontuls of baking powder. Beat very light the yolks of two eggs in one cupful of sugar and two teaspoonfuls of rich cream; flavor with extract of vanilla and spread on the cake.
Lemon cream cake recipe
Half a cupful of butter, three-fourths of a cupful of sweet milk, three cupfuls of flour, two cupfuls of sugar, two teaspoonfuls of baking powder, whites of eight eggs. Cream: Grate rind and juice of one lemon, one cupful of sugar, half cupful of sweet milk or water, one heaping tablespoonful of flour, butter the size of an egg, two eggs beaten separately; cook until thick.
A delicious cake
The following is a good way to make a delicate white cake with fruit filling.
One cup of butter and two cups of pulverized sugar, well creamed together. One cup of sweet junk added slowly, with four cups of sifted flour. Two heaping teaspoonfuls of baking powder, thoroughly mixed in and sifted with the flour. The whites of six eggs, beaten to a stiff froth and mixed lightly in the baiter, which has first been thoroughly beaten. Flavor with orange or almond extract to taste, a teaspoonful and a half being the average required quantity.
For the filling, make icing of eight tablespoonfuls of pulverised sugar to the white of an egg. Three eggs will make enough. The icing should be flavored like the cake. Blanch a pound of almonds and chop up fine, and seed a pound of raisins. Bake the cake in jelly cake pans, and while still hot, put the icing on each layer and thickly bestrew with the almonds and raisins. Do this to each layer, save the top one, which should be covered smoothly with the plain icing.
This is a simple and inexpensive recipe, and has the strong recommendation in its favor, it never fails.
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Publication: The Record-Union (Sacramento, Calif.)
Publication date: December 12, 1892
Original title: The Household