Recipe: Cream Cake

Whites of three eggs beaten very light, one-fourth cup butter and one cup sugar beaten to a cream, one cup milk, three cups flour, two spoons baking powder. Stir eggs in last and bake in layers.

For the cream, take the yolks of two eggs, one cup milk, one-half cup sugar, two tablespoons cornstarch, butter size of a hickory-nut. Beat the yolks, then add the other ingredients and boil. Flavor to taste when cool. Do not spread on layers until cool. — Mrs. John Alfred.

Seventy-Five Receipts for Pastry Cakes, and Sweetmeats, by Miss Leslie (Year 1832)