Because of the nature of the CAKE here given, it is called ice-cream CAKE. Only the whites of the eggs are used, and so the CAKE is white in color. It is baked in layers and is frosted with white ICING.
- 1/2 c. butter
- 2 c. sugar
- 1 c. milk
- 3 c. flour
- 4 tsp. baking powder
- 4 egg whites
- 1 tsp. vanilla
Cream the butter, add the sugar gradually, and pour in the milk. Sift the flour and baking powder together and add them. Beat the egg whites until they are stiff, fold these in, and add the vanilla. Bake in layers, and put marshmallow FILLING between the layers and on top. Chopped hickory nuts may also be put between the layers and spread on top if a more delicious ice-cream CAKE is desired.
Woman’s Institute Library of Cookery, Vol. 4
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)