Cream Cake No. 2
A classic cream cake recipe from 1888, featuring a light and airy batter baked in jelly cake tins and layered with pastry cream and clear icing.
Ingredients
- 0.75 cup Butter
- 2 cups Sugar
- 1.5 pints Flour
- 5 Eggs
- 1 teaspoon Royal Baking Powder
- 1 cup Milk
- as needed Pastry Cream (See Pastry Cream page 7 (not provided))
- as needed Clear Icing
Instructions
- 1In a large bowl, rub the 3/4 cupful butter and 2 cups sugar together until you have a white, light cream.
- 2Add the 5 eggs, 2 at a time, beating for 5 minutes between each addition.
- 3Sift together the 1 1/2 pints flour and 1 teaspoonful Royal Baking Powder.
- 4Add the sifted flour mixture to the butter and egg mixture, alternating with the 1 cupful milk. Mix into a rather thin batter.
- 5Preheat oven to 400°F (200°C). Grease jelly cake tins well. Pour the batter into the prepared tins and bake in a hot oven for 15 minutes, or until golden brown.
- 6Let the cake layers cool completely. Spread Pastry Cream between each layer and ice the top with Clear Icing.
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