3 cups powdered sugar
1 cup butter
1 cup milk
3 cups flour
1 cup corn starch
12 whites of eggs
2 tea-spoons cream of tartar
1 tea-spoon carbonate of soda

Mix the cream of tartar thoroughly with the flour and dissolve the soda in half of the milk. Stir the cornflour in the rest of the milk until perfectly smooth.

Beat the butter and yolks together until creamy. Add the corn starch paste. Stir it well in. Add the milk and soda and the flour. Beat the whites to a stiff froth and stir in lightly. Bake in two papered tins in a moderate oven.

Layer Cakes and Fillings

PAGE
[Layer Cake—I.][29]
[ ” ” II.][29]
[ ” ” III.][30]
[ ” ” IV.][30]
[Fillings for Layer Cakes—]
[Almond Cream][31]
[Chocolate—I.][31]
[ ” II.][32]
[Cocoanut—I.][32]
[ ” II.][32]
[Cream—I.][33]
[ ” II.][33]
[Fig][33]
[Fruit][34]
[Orange and Cocoanut Cream][34]
[Strawberry Cream][34]
[Californian Fig Cake][35]
[Coffee Cake][36]
[Fruit Layer Cake][37]
[Jam Sandwich—I.][37]
[ ” ” II.][38]
[Lemon Layer Cake][38]
[Ribbon Cake][39]
[Swiss Roll][40]

General Directions

The tins for these cakes should be about 8 inches in diameter with a very shallow rim. They should be kept perfectly clean, and before being used should be slightly warmed and well greased with butter, lard or good sweet oil.

Three layers are sufficient for a cake. They should not be thick.

Cool each layer when baked on a perfectly flat surface and spread with the filling when cold.

Layer Cake—I