4 1/2 cup cake flour, sifted
4 1/2 tsp baking powder
1/2 tsp salt
1 tbsp lemon rind, grated
3/4 cup butter, or shortening
2 1/4 cup sugar
1 1/2 cup milk
1 tsp vanilla
5 each egg whites, stiffly beaten
3 each egg yolks, well beaten
Directions
Sift flour once, measure, add baking powder and salt
and sift together three times. Add lemon rind to
butter and cream thoroughly. Add sugar gradually, and
cream together until light and fluffy. Add flour,
alternately with milk, a small amount at a time,
beating after each addition until smooth. Add vanilla.
Fold in egg whites quickly and thoroughly. Fill
greased 10-inch layer pan with one-third of mixture.
To remaining mixture, add egg yolks and blend. Turn
into two greased 10-inch layer pans. Bake layers in
moderate oven (375 degrees F.) 25 to 30 minutes.
Arrange white layer between yellow layers, Spread
Orange Filling (see recipe) between layers and Orange
Mist Frosting (see recipe) on top and sides of cake.
Sprinkle top with orange coconut, made by blending 4
oz. shredded coconut and 1 1/2 teaspoons grated orange
rind. Kate Smith Collection 1940 Published by General
Foods Corp
Servings: 1 servings
Kate's Party Cake :::gwhp32a Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Party
The History of Recipes
It is quite feasible to follow the history of recipes far back into distant history, at least as far as ancient Egypt, and possibly even further. Interesting though that is, mostly, these old cookbooks were just primitive hieroglyphic recipes for preparing meals.
Progressing into The time of the romans around 25BC a roman called Apicius wrote a few documents describing recipes enjoyed by the Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into starters, entrees and desserts, a very modern way of dining. Aspicius also tells us how the cooks of his times used a wide range of herbs, including a few that will be familiar to modern chefs like basil, mint and dill. During the next few hundred years, the powerful and wealthy competed with each other to serve the most exotic meals, and as a result chefs and their recipes were highly sought after. However, it was during the 1800s the formal cooking and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to assembling, verifying, and publishing recipes that were common in the better off homes of the day. Like it or not, the introduction of TV gave us cooking programs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Kate's Party Cake ___gwhp32a recipe.
