Snow Cake

Whites of twelve fresh eggs, six ounces of fresh butter, twelve ounces of white granulated sugar, twelve ounces of sifted flour with three tea-spoonfuls of baking powder mixed in it, three teaspoonfuls of lemon extract. Put the whites into two bowls with one tablespoonful of the weighed sugar in each bowl and beat them with a machine egg beater to a stiff foam. Set the vessel containing the flour into a pan of boiling water and stir it occasionally until needed. Beat the butter and sugar together to a light cream, then stir in half of the flour, then half of the whites, then the other half of the flour and the whites, then add the lemon and put it half an inch deep into well buttered jelly cake plates and bake a light brown. It takes it about ten minutes. Then put a layer of cake and a layer of grated cocoanut and raspberry mixture, then a layer of cake, and so on, finishing with cake and an icing with cocoanut sprinkled over the top whilst the icing is wet.

Cocoanut And Raspberry Mixture

Eight ounces of grated cocoanut, mixed with half a pint of raspberry syrup.

Sponge Cake. (Very Fine)

Six fresh eggs beaten separately, eight ounces of white granulated sugar, six ounces of sifted flour, with two teaspoonfuls of baking powder mixed with it, three teaspoonfuls of lemon extract. Beat the whites with one tablespoonful of the sugar to a stiff foam, beat the yolks with the rest of the sugar until very light, put the sugar in with the yolks a spoonful at a time. It is easier beaten than if the whole was put in at once, then stir in half of the flour, then the whites, then the other half of the flour and the lemon. Put it quickly into a well buttered cake pan and bake forty minutes. If baked in small cakes, twenty minutes. Try it with a wooden skewer, and if it comes out clean and dry the cake is done.

Sponge Muffins. (For Tea)

Five fresh eggs beaten separately, six ounces of white granulated sugar, five ounces of sifted flour, with one heaped teaspoonful of baking-powder mixed in it. Beat the whites with one tablespoonful of the sugar to a stiff foam, beat the yolks with the rest of the sugar, then stir half of the flour into the yolks and sugar, then the whites, then the other half of the flour. Put it quickly into well buttered muffin pans and bake twenty minutes. Serve them hot, split them open and butter them. They are excellent.

White Sponge Cake

Twelve whites of eggs, eight ounces of white granulated sugar, six ounces of sifted flour, with three teaspoonfuls of baking powder mixed with it, three teaspoonfuls of lemon extract. Beat the whites with one tablespoonful of the sugar to a stiff foam, then beat the rest of the sugar into the whites and then add the lemon and stir in the flour last. Put it quickly into a well buttered cake pan and bake forty minutes. Try it with a wooden skewer and if it comes out dry and clean it is done

White Cake

Whites of six fresh eggs, three ounces of fresh butter, six ounces of white granulated sugar, six ounces of sifted flour, with two teaspoonfuls of baking powder mixed with it, two teaspoonfuls of lemon extract. Beat the whites with one table-spoonful of the sugar to a stiff foam, beat the butter and sugar to a light cream and then stir in half of the flour, then stir in half of the whites, then the other half of the flour and the whites; then add the lemon and put it quickly into a well buttered pan and bake thirty minutes.