Cream-Cake. ✠
- 2 cups powdered sugar.
- ⅔ cupful butter.
- 4 eggs.
- ½ cupful milk.
- ½ teaspoonful soda.
- 1 teaspoonful cream-tartar.
- 3 cups flour.
Bake in thin layers as for jelly-cake, and spread between them, when cold, the following mixture:—
- ½ pint of milk.
- 2 small teaspoonfuls corn-starch.
- 1 egg.
- 1 teaspoonful vanilla.
- ½ cup sugar.
Heat the milk to boiling, and stir in the corn-starch, wet with a little cold milk; take out a little and mix gradually with the beaten egg and sugar; return to the rest of the custard, and boil, stirring constantly until quite thick. Let it cool before you season, and spread on cake. Season the icing also with vanilla.