Layer Cake—I

The cake and biscuit book · Douglas, Elizabeth · 1903
Source
The cake and biscuit book
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (5)
Instructions (8)
  1. Beat the butter and sugar to a cream.
  2. Add the well beaten yolks and then the flour, in which the baking powder has been thoroughly mixed.
  3. Beat the whites till stiff.
Baking and Assembly
  1. Bake in three round shallow buttered tins in a moderate oven.
  2. When cold, place one round on a large plate and spread it with jelly, jam or other filling.
  3. Cover it with another round and spread this.
  4. Ice the top.
  5. If jam is used it should be beaten or warmed a little in order that it may spread more easily.
Original Text
Layer Cake—I 3 eggs 1 cup white sugar Butter size of an egg 1 cup flour 1 even tea-spoon baking powder Beat the butter and sugar to a cream. Add the well beaten yolks and then the flour, in which the baking powder has been thoroughly mixed. Beat the whites till stiff. Bake in three round shallow buttered tins in a moderate oven. When cold, place one round on a large plate and spread it with jelly, jam or other filling. Cover it with another round and spread this. Ice the top. If jam is used it should be beaten or warmed a little in order that it may spread more easily.
Notes
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