- 12 ounces of sugar
- 5 ounces of fine flour
- 1 tsp. of cream of tartar
- 11 whites of eggs
- 6 yolks of eggs
- 1 tsp. of vanilla
Preparation: The sugar is sifted 4 times and stirred to a cream with yolks of eggs; add the beaten whites of eggs, cream of tartar and vanilla. Sift the flour 5 times and work it in. Put the batter into a buttered pan and bake slowly ¾ to 1 hour.
No. 44—FIG CAKE.
- ¾ cup of butter
- 2 cups of sugar
- 6 whites of eggs
- 1 cup of milk
- 2 cups of flour
- ½ cup of corn starch
- 12 figs
- 3 heaping tsps. of baking powder
- 1 tsp. of cinnamon
- 1 tsp. of cloves
For the Frosting.
- 3 whites of eggs
- 1 tbsp. of sugar
- 4 tbsps. of water
- ½ lb. finely chopped almonds
Preparation: Cream the butter, add the sugar, milk, flour, baking powder and lastly the beaten whites of eggs. Divide the batter into 3 parts. Into the first part mix the cinnamon, cloves and chopped figs. Bake two light and one dark layer and arrange them with the dark layer in the middle. Prepare the frosting by beating the whites of eggs to a stiff froth and mixing it with 1 tablespoonful of sugar and 4 tablespoonfuls of water which have been boiled 5 minutes. The mixture is stirred until cool, the almonds are added and the frosting spread over the cake.
No. 45—LAYER CAKE WITH COCOANUT. No. 2.
- ⅔ cup of butter
- 2 cups of sugar
- 1 cup of flour
- 2 heaping tsps. of baking powder
- 7 whites of eggs
For the Filling.