recipe is adapted from an old McCall’s cake booklet, and in it calls
to cream butter with "well-scrubbed hands…this chore will take you
about 15 minutes," with black and white pictures of pretty hands
doing so. It also makes use of hand rotary beaters to whip the whites
to peaks. Luckily, modern-day appliances make better use of our
hands, but it still is interesting to see how pastries were made
before modern technology.
3/4 c cake flour, sifted before measuring
egg whites, room temperature
t baking powder
c butter or margarine
t almond extract
1/2 c sugar, divided
oven to 350°F. Grease and flour 3 8" cake pans.
cake flour, then measure. Mix flour with baking powder and salt.
Sift this mixture 3 times together. Cream butter until very light.
Add in 1 cup sugar in parts, and continue mixing until the sugar
granules are dissolved into the butter. In separate bowl, beat whites
until they peaked then add in 1/2 cup sugar spoonfuls at a time,
beating well to incorporate the sugar before adding more, until
the meringue has shiny, stiff satin peaks. Mix the milk with the
extracts. Add flour and milk mixture alternately to the creamed
mixture, starting and ending with flour. Fold meringue into batter
very gently, without any patches of egg whites in batter. Divide
batter between prepared pans. Bang pans once sharply on counter
top to remove any air bubbles and prevent tunnels from forming.
Bake cakes for 25 minutes. Let sit in pans for 5 minutes before
turning out onto cooling rack.
Pastry & Baking Charts
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Index of Recipes
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& Common Measures
Cream Scoop Measures
Equivalents and Substitutions
Units of Measure