One cup of cold water, three and one-half cups of pastry flour, or three cups of bread flour, three-fourths of a cup of egg white, one-half cup of butter (scant), three level teaspoonsfuls of baking powder, one teaspoonful of extract of lemon. Cream the butter and then add the sugar a little at a time and cream the two together. Add the water and flour alternately, incorporating the one before adding the next. Add the baking powder with the last of the flour, then stir the extract into the mixture, and lastly fold the beaten whites into the dough. Bake in two parts in a moderate oven for about twenty minutes covered, and then uncover and bake until it ceases to tick when the ear is put near. Bake all together if desired, but give more time in the oven.
One cup of egg whites, one-half cup of butter, two and one-half cups of flour (very soft flour; take less flour if bread flour is used), one and one-half cups of granulated sugar, two level teaspoonfuls baking powder, one cup of water, two teaspoonfuls of extract. Put together and bake as any white cake.
Two cups of sugar, one cup of milk, three-fourths cup of butter, two and one-half cups of flour, six egg whites, one teaspoonful of baking powder, one teaspoonful of vanilla. Cream the butter and sugar. Add flour and milk alternately, a little at a time. Put baking powder in last of flour. Fold in beaten eggs last.
Two tablespoonfuls phosphate gelatine and enough of the pink to color. Soak in two tablespoonfuls of cold water half an hour. Pour on eight tablespoonfuls of boiling water, stir till the gelatine is dissolved. Sift in powdered sugar until very thick. Beat until stiff after it cools to the consistency of honey. Spread on the cake while still pliable, and set in a cool place. Flavor to taste before beginning to beat.
One-fourth cup butter, one cup of sugar, one-fourth cup of milk, one and one-half cups of pastry flour, or one and one-fourth of bread flour, one level teaspoonful of baking powder, two eggs, one teaspoonful of vanilla, one-eighth teaspoonful of grated nutmeg. Beat the eggs separately. Cream the butter, then add a part of the sugar, and cream together, and add the rest of the sugar to the beaten yolks. Put the nutmeg in the yolks, add milk and flour alternately, incorporating one before adding the other, each time. Put the baking powder in with the last bit of flour, add the vanilla, then carefully fold in the whites. Bake in layers. Put together with caramel filling.
One teaspoonful of glucose, one-half cup brown sugar and one-fourth cup of milk. Cook the mixture until it forms a soft ball in cold water, let cool a little, and beat until it clouds a little. Flavor with vanilla, stir full of chopped English walnuts, and spread on the cake. The glucose is not necessary, except that it prevents graining so readily.