- 4–5 peeled and sliced bananas
- ¼ cup of sugar
Preparation: Cream the butter with the sugar and yolks of eggs; gradually add the milk and the flour, and lastly the baking powder and beaten whites of eggs. Bake in 4 layers and when these are cooled, spread the sugared, sliced bananas between the layers and cover the cake with white frosting.
No. 32—LAYER CAKE WITH COCOANUT FILLING. No. 1.
- 1 cup of butter
- 2 cups of sugar
- 4 yolks of eggs
- 2 whites of eggs
- 1 cup of milk
- 2½ cups of flour
- 2 heaping tsps. of baking powder
For the Filling.
- ¼ lb. of cocoanut
- 2 whites of eggs
- ½ cup of sugar
- 1 tsp. of vanilla
Preparation: Cream the butter with the sugar, add yolks of eggs and the milk and gradually stir in the flour. Lastly add the baking powder and beaten whites of eggs. Bake in three layers and prepare the filling in the meantime. Mix the beaten whites of eggs with sugar, cocoanut and vanilla and spread between the layers as well as on and over the whole cake.
No. 33—SPONGE CAKE.
- 4 eggs
- 1 cup of sugar
- 5 tsps. of milk
- 1 tsp. of vanilla or lemon juice
- 1 cup of flour
- 1 pinch of salt
- 1 heaping tsp. of baking powder
For the Filling.