Layer Cake—II

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 (7)

1/2 lb. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
5 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
6 ozs. flour ↝ Flour, 00 [Cereal Grains and Pasta]
2 ozs. cornflour ↝ Cornstarch [Cereal Grains and Pasta]
1/2 lb. powdered sugar ↝ Sugars, powdered [Sweets]
1 tea-spoon vanilla ↝ Vanilla extract [Spices and Herbs]
2 table-spoons sherry

Instructions (6)

Beat butter to a cream.
Add sugar gradually, beating all the time.
Then add the yolks, the flour and corn starch.
Beat the whites to a stiff froth.
Add them and the flavourings to the mixture.
Bake in three tins for fifteen minutes, in a moderately quick oven.

Original Text

Layer Cake—II

¹⁄₂ lb. butter 5 eggs 6 ozs. flour 2 ozs. cornflour ¹⁄₂ lb. powdered sugar 1 tea-spoon vanilla 2 table-spoons sherry

Beat butter to a cream. Add sugar gradually, beating all the time. Then add the yolks, the[Pg 30] flour and corn starch. Beat the whites to a stiff froth. Add them and the flavourings to the mixture. Bake in three tins for fifteen minutes, in a moderately quick oven.

Notes

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