- 1 lb. walnuts (leave out 14 halves for the top)
- 1 cup powdered sugar
- ¾ cup crackers (rolled fine)
- 8 eggs
- 1 tsp. baking powder
- 1 cup powdered sugar
Filling.
- 2 cups milk
- Corn starch to thicken
- ½ cup sugar
- Vanilla
- Yolks of 2 eggs
Preparation: Cream the yolks of eggs and the sugar; add the beaten whites of the eggs; mix the rolled crackers, finely chopped nuts and baking powder and add. Bake in three layers in a slow oven.
Stir powdered sugar with a little water, spread on top of cake and put on the walnut halves.
No. 111—ANGEL CAKE.
- 1 scant cup flour
- 1 scant cup sugar
- 1 tsp. baking powder
- 1 cup walnuts (cut)
- 1 cup dates (cut)
- 4 eggs
Preparation: Cream the eggs separately, add sugar, walnuts, dates, baking powder and flour. Bake in a buttered pan.
CHAPTER 20.
FILLINGS AND FROSTINGS FOR CAKES.
No. 1—VANILLA FILLING.