White Cake—III

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 (8)
Instructions (7)
  1. Mix the cream of tartar thoroughly with the flour and dissolve the soda in half of the milk.
  2. Stir the cornflour in the rest of the milk until perfectly smooth.
  3. Beat the butter and yolks together until creamy.
  4. Add the corn starch paste. Stir it well in.
  5. Add the milk and soda and the flour.
  6. Beat the whites to a stiff froth and stir in lightly.
  7. Bake in two papered tins in a moderate oven.
Original Text
*White Cake—III 3 cups powdered sugar 1 cup butter 1 cup milk 3 cups flour 1 cup corn starch 12 whites of eggs 2 tea-spoons cream of tartar 1 tea-spoon carbonate of soda Mix the cream of tartar thoroughly with the flour and dissolve the soda in half of the milk. Stir the cornflour in the rest of the milk until perfectly smooth. [Pg 26] Beat the butter and yolks together until creamy. Add the corn starch paste. Stir it well in. Add the milk and soda and the flour. Beat the whites to a stiff froth and stir in lightly. Bake in two papered tins in a moderate oven. [Pg 27] Layer Cakes and Fillings PAGE Layer Cake—I. 29    ”   ”   II. 29    ”   ”   III. 30    ”   ”   IV. 30 Fillings for Layer Cakes—    Almond Cream 31    Chocolate—I. 31       ”   II. 32    Cocoanut—I. 32       ”   II. 32    Cream—I. 33       ”   II. 33    Fig 33    Fruit 34    Orange and Cocoanut Cream 34    Strawberry Cream 34 Californian Fig Cake 35 Coffee Cake 36 Fruit Layer Cake 37 Jam Sandwich—I. 37    ”   ”   II. 38 Lemon Layer Cake 38 Ribbon Cake 39 Swiss Roll 40 [Pg 28]
Notes
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