Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cake | not in our table | 0 |
| Icing | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two cups sugar
- one cup butter
- one cup sweet milk
- one cup corn starch
- two cups flour
- half pint of boiling cake making
- one teaspoonful into the icing
- eight eggs
- two large teaspoonfuls baking powder
- four eggs beaten very light
- eight eggs the last thing before putting into the pans
Directions
Two cups sugar, one cup butter, one cup sweet milk, one cup corn starch, two cups flour, the whites of eight eggs, two large teaspoonfuls baking powder, which must be mixed with the flour. Stir butter aiid sugar to a cream, adding the corn starch and flour gradually while stir- ring. Bake in layers. The icing is made as follows : The whites of four eggs beaten very light, ^our cups sugar, one^half pint of boiling
CAKE MAKING. 415
water poured over the sugar and boiled until clear and thick ; pour slowly over the eggs, stirring .well. Dissolve citric acid and gut one teaspoonful into the icing, or flavor with almond or vanilla spread between the layers or on top after it is well beaten, until cold. Add the beaten whites of the eight eggs the last thing before putting into the pans.