When a bride’s CAKE is mentioned, one naturally thinks of a large, round CAKE entirely covered with thick, white ICING. The CAKE here given is one of this kind, and in addition may be ornamented in any desired way. Besides being very attractive in appearance, this CAKE is delicious in taste.
- 1/2 c. butter
- 3 tsp. baking powder
- 1-1/2 c. sugar
- 6 egg whites
- 1/2 c. milk
- 1/4 tsp. cream of tartar
- 2 and 1/2 c. flour
- 1 tsp. vanilla
Cream the butter, add the sugar gradually, and stir in the milk. Sift the flour and baking powder together and add to the mixture. Beat the egg whites until they are foamy. Add the cream of tartar to them and beat until stiff. Fold in the egg whites, add the vanilla, and bake in a deep, round pan. Cover with plain white FROSTING and ornament with ICING in any desired way.
Woman’s Institute Library of Cookery, Vol. 4
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)