1/2 c. butter
2 c. sugar
1 c. milk
3 c. flour
4 tsp. baking powder
4 egg whites
1 tsp. vanilla
Cream the butter, add the sugar gradually, and pour in the milk. Sift
the flour and baking powder together and add them. Beat the egg whites
until they are stiff, fold these in, and add the vanilla. Bake in
layers, and put marshmallow filling between the layers and on top.
Chopped hickory nuts may also be put between the layers and spread on
top if a more delicious ice-cream cake is desired.
74. CORN-STARCH CAKE.--An excellent cake will result when the following
recipe is carefully worked out. It gets its name from the fact that corn
starch is used for a part of the thickening. This cake is usually baked
in a loaf-cake pan and then covered with icing.