Layer cakes recipes


Rub one cup of butter and two scant cups of sugar to a cream; the yolks of four eggs beaten in well, add gradually one cup of milk and three cups of sifted flour, and add three teaspoons of baking-powder in last sifting; put whites in last. Bake in layers as for jelly cake. When cold, spread with the following filling: Moisten two tablespoons of cornstarch with enough cold milk to work it into a paste. Scald one-half pint of milk with one-half cup of sugar and a pinch of salt. Beat the
yolks of two eggs light; add the cornstarch to this, and as soon as the milk is scalded pour in the mixture gradually, stirring constantly until thick. Drop in one teaspoon of sweet butter, and when this is mixed in, set away until cool. Spread between layers.


Rub to a cream one-half cup of butter and one and one-half cups of pulverized sugar. Add gradually three eggs, one-half cup of milk and two cups of flour, adding two teaspoons of baking-powder in last sifting. Bake in layers.

*Filling.*--One grated cocoanut and all of its milk, to half of which
add the beaten whites of two eggs and one cup of powdered sugar. Lay
this between the layers. Mix with the other half of the grated cocoanut
five tablespoons of powdered sugar and strew thickly on top of cake,
which has been previously iced.


Stir one scant half cup of butter to a cream with one cup of sugar. Add
alternately one-half cup of sweet milk, yolks of two eggs which you have
previously beaten until quite light, add whites of two, and one-half cup
of sifted flour. Make a custard of one-half cup of milk, with one cup of
grated chocolate, one-half cup of granulated sugar; boil until thick,
add the yolk of one egg, then remove from the fire; stir until cool, add
this to the cake batter, add one and one-half cups of sifted flour, two
teaspoons of baking-powder and one of vanilla flavoring. Bake in layers
and ice between and on top with plain white icing flavored to taste. You
may substitute almond or colored icing.


Place one-half cup of sugar in pan over fire. Stir until liquid smokes
and burns brown. Add one-half cup of boiling water and cook into syrup.
Take one cup butter, one and one-half cups of sugar, yolks of two eggs,
over one cup of water and two cups of flour. Beat all thoroughly. Add
enough of the burnt sugar to flavor, also one teaspoon of vanilla,
another half cup of flour, two teaspoons of baking-powder and whites of
two eggs. Bake in two layers, using remainder of burnt sugar for icing.


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