- ½ cup of milk
- 4 tbsps. of sugar
- 1 tsp. of vanilla or essence of lemon
- 2 eggs
- 1 tsp. of flour
Preparation: Cream the sugar and yolks of eggs and add milk, vanilla and ½ cup of flour. To the beaten whites of eggs stir ½ cup of flour and mix it with the rest, then add salt and baking powder. Bake in two layers and prepare the filling in the meantime. Milk, yolks of eggs, sugar and vanilla are mixed well and cooked to a thick cream in a double boiler, stirring constantly. When this is cooled off, mix in the beaten whites of eggs and spread the filling between the layers. Put a cocoanut frosting on the cake.
No. 34—GOLD CAKE.
- 1 cup of butter
- 2 cups of sugar
- 6 yolks of eggs
- 1 tsp. of vanilla to taste
- 1 cup of milk
- 3½ cups of flour
- 1½ heaping tsps. of baking powder
Preparation: Cream the butter and mix with sugar, yolks of eggs and vanilla, then add milk and gradually the flour and lastly the baking powder. Butter a cake pan, fill in the dough and bake 1 hour.
No. 35—SILVER CAKE.
- ½ cup of butter
- l½ cups of sugar
- 1 tbsp. of vanilla
- 1 cup of milk
- l½ cups of flour
- ½ cup of corn starch
- 2 heaping tsps. of baking powder
- 6 whites of eggs
Preparation: Cream the butter and sugar, add vanilla, milk, gradually the corn starch, then baking powder and lastly the beaten whites of eggs. Put into a buttered pan and bake 1 hour.
No. 36—THEATER CAKE.
- 1 tbsp. of butter
- 2 cups of sugar
- 1 egg
- 1 tsp. of lemon essence or vanilla
- 1 cup of milk
- 1¾ cups of flour
- 1½ tsps. of baking powder