3 cup cake flour, sifted
3 tsp baking powder
1/2 tsp salt
2/3 cup butter, or shortening
1 3/4 cup sugar
5 each egg whites, unbeaten
1 cup milk
1 tsp vanilla
Directions
Sift flour once, measure, add baking powder and salt
and sift together three times. Cream butter
thoroughly, add sugar gradually, and cream together
until light and fluffy. Add egg whites, one at a time,
beating very thoroughly after each. Add flour,
alternately with milk, a small amount at a time,
beating after each addition until smooth. Add vanilla.
Bake in 2 greased deep 9 inch layer pans, in a
moderate oven 375 deg. 25 minutes, or until done.
Spread Boiled Frosting (see recipe) between layers
and on top and sides of cake, making deep swirls in
the frosting around the top edge of the cake, but
smooth frosting in the center. Sprinkle tiny colored
candies in swirls of frosting around edge of cake.
Write "Happy Birthday" in the center, with tinted
frosting. Or sprinkle with coconut while frosting is
still soft. Tiny silver drag'ees may also be used for
decorating instead of the colored candies. Kate Smith
Collection 1940 Published by General Foods Corp.
Servings: 1 servings
Kate's Favorite Birthday Cake :::gwhp32a Recipe brought to you by Recipe Ideas
Categories: Birthday Cake; Cake; Dessert
The History of Recipes
Transcribed cooking instructions as a concept can be tracked way back into the distant past, in truth as far back into recorded history as the Egyptians, and maybe further still. Interesting though that is, generally, these ancient cook books were just primitive hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the most ancient recipe in existence, according to experts are a few stone tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. Continuing our culinary historical journey, there are two interesting cookery books from the 14th Century : a recipe book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, these are not about the indian curry that is popular today, but rather accounts of the types of food served to the rich and powerful. Later on, in the 15th century, the Crusaders brought back many new foods, spices and herbs from Arab countries, including parsley, basil and rosemary. The introduction of these new culinary ideas prompted an increase in recipe books, many of which still exist in private cookery archives. Over the succeeding few centuries, the powerful families of the West tried to serve the best banquets, and as a consequence, the best cooks and their collection of recipes became highly prized. However, it wasn`t until the nineteenth century that cookery and recipe collections became really popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collecting, trying out, and publishing recipes to allow everyone to enjoy them. The TV revolution brought us celebrity chefs and the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, allowing everybody to search through thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Kate's Favorite Birthday Cake ___gwhp32a recipe.
