Classic recipes for Marshmallow cakes (1909)
1 cup butter
2 cups sugar
1 cup milk
4 egg yolks
3 egg whites
1/4 teaspoon of salt
1 teaspoon vanilla
4 cups flour
3 rounded teaspoons baking powder
Combine all ingredients, sifting the flour with the baking powder.
Bake in three thick, or four thin, layers.
For the filling, put one-half pound of marshmallow candies on an agate dish and place in an open oven until they have melted and run together.
In the meantime, make a boiled icing with one cupful of granulated sugar and one-third cupful of hot water, boiling together until the syrup hairs.
Then pour this syrup over the stiffly-beaten white of one egg; add the melted marshmallows and beat slowly for five minutes. Spread this between the layers and on the top.
For the top layer, put a number of marshmallows on a skewer and hold over the open fire until they puff up and begin to brown, then quickly place them around the edge of the cake.
Pink marshmallow cake recipe
Ingredients: Half cup of butter, one and a half cups sugar, half cup milk, whites of five eggs, half teaspoonful vanilla, two cups of flour sifted with two teaspoonfuls of baking powder.
Directions: Beat butter to a cream and gradually beat into it the sugar and vanilla, add milk and the stiffly beaten whites of the eggs, then the flour and baking powder sifted together. Bake in three layers.
Filling: Boil one and a half cups sugar with three-quarters cup of water till it threads. Just before taking off the fire, put in half a pound of marshmallows (cut in bits to melt easily). Pour this mixture into the beaten whites of two eggs and beat until cold enough to spread.
By using the pink marshmallows, it makes a very pretty cake.
From Miss Adeline Dana, Nipomo