BRIDES CAKE. MRS. J. J. SLOAN.
Two cups of butter, four cups of pulverized sugar, two cups of sweet
milk, two scant cups of corn starch, four heaping cups of flour,
whites of twelve eggs, one tablespoon of lemon extract, three heaping
teaspoons of baking powder. Cream the butter and sugar; add the well
beaten whites; then the milk, the corn starch, and the flour in which
baking powder has been sifted. This should be as stiff as pound cake.
Bake in a moderate oven. It makes a very large cake, or two
moderate-sized ones. Sometimes you will have to use more or less
flour, according to the size of your eggs.
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