Home › The Principles of Cookery › White Cup Cakes

White Cup Cakes

Take as much fresh butter as will fill one cup, as much powdered white sugar as will fill two cups, and as much flour as will fill three cups. Beat the butter to cream, add the powdered sugar and the flour. Whisk the whites of eight eggs to froth, and add them gradually to the mixture, together with a table-spoonful of bicarbonate of soda dissolved in a little hot water, a table-spoonful of rose-water, and as much milk or cream as will make the batter of the consistency of pound-cake batter. Butter some small tins, three-parts fill them with the mixture, and bake in a well-heated oven. The yolks of the eggs may, of course, be used for other purposes. Time to bake the cakes, according to size. Probable cost, 2s. 4d. for this quantity.