- Cream according to [No. 29].
For the Frosting.
- 4 whites of eggs
- ½ cup of sugar
- ¼ lb. of cocoanut
Preparation: Cream the butter with sugar, then add flour and baking powder and the beaten whites of eggs. Bake in 4 layers. Make the filling according to No. 29, Layer Cake With Chocolate, and when the layers are cool, spread the cream between them. Make the frosting from the beaten whites of eggs mixed with sugar, spread it on the cake and sprinkle with grated cocoanut.
No. 46—TEA CAKE.
- ½ lb. of sugar
- 10 eggs
- ½ lb. of fine flour
- ¼ lb. of blanched, grated almonds
- Juice and rind of 1 lemon
- 2 heaping tsps. of baking powder
Preparation: The sugar and yolks of eggs are stirred 20 minutes, the ground almonds added and the mixture stirred again 20 minutes. Now add lemon juice and grated lemon rind, the whites of eggs beaten to a froth, and then quickly stir in the flour. Lastly add the baking powder mixed with some of the flour. Put the batter into a buttered pan and bake 1 hour.
Remarks: In the beginning, the heat may be greater in the bottom of the oven than in the top.
No. 47—SUNSHINE CAKE.
- 5 eggs
- 1 cup of sugar
- ¼ tsp. of salt
- ¾ cup of flour
- ½ tsp. of cream of tartar
- 1 tsp. of lemon juice
- 1 tsp. of orange juice