Preparation: Stir sugar, butter and yolks of eggs together well, add the stiffly beaten whites of eggs and flour. Bake in a long tin and cover with sugar, cinnamon and chopped almonds. Cut and serve while warm.
No. 108—SPICE CAKE.
- 2 cups brown sugar
- ½ cup butter
- 2 eggs
- 2 egg yolks
- ½ cup sour milk
- 1 tsp. nutmeg
- 2 cups flour
- 1 tsp. cloves
- 1 tsp. cinnamon
- 1 tsp. soda
Preparation: Beat the sugar, butter and eggs together until smooth; add the remaining ingredients. Bake in three layers and put together with white frosting.
No. 109—WHIPPED CREAM CAKE.
Make a good sponge cake dough (see [No. 29]). and omit the chocolate.
Filling.
- 1 pint whipped, sweet cream
- 1 pound blanched, chopped almonds
- Vanilla
- Sugar
Preparation: After the layers are baked, beat the cream stiff, add sugar, vanilla and almonds; sweeten the cream and spread between the layers and on top. This is the queen of all cakes.
No. 110—WALNUT CAKE.