Delicate Cake
1/2 cup butter 1 1/2 cups sugar 2 cups Gold Medal flour 1/2 cup milk 4 eggs (whites only) 1 teaspoon baking powder Almond, vanilla or lemon extract for flavoring. Makes one sheet. Orange Cake, No. 1 2 cups sugar 1/2 cup butter 2 cups Gold Medal flour 2 teaspoons baking powder 5 egg yolks 4 egg whites Grated rind of 1 orange 1/2 cup orange juice Filling and Frosting: White of 1 egg beaten stiff, add alternately powdered sugar and orange juice until the juice of 1 large orange and 1/2 lemon has been used. It will take from 1 1/2 to 2 cups sugar.
Orange Cake, No. 1 Two eggs 1 cup of sugar 1 tablespoon melted butter 1/2 cup of milk 1 1/2 cups of Gold Medal flour 2 teaspoons baking powder 1 tablespoon of orange juice 1 teaspoon grated rind Mix in order given and bake in square pan, split and fill with orange cream. Orange Cream: Put into a cup the rind of 1/2 and the juice of 1 orange, 1 tablespoon of lemon juice, and fill with hot water. Strain and put on to boil, add 1 tablespoon corn starch, wet with cold water and cook ten minutes, being careful not to scorch. Beat yolk of egg with 2 heaping teaspoons sugar, add to the mixture with 1 teaspoon butter, let cook until the butter is disolved and cool. Fill the cake with cream and frost with orange icing.--Boston Cook Book. Pineapple Cake, No. 2 1 cup sugar 1 cup butter 3 egg yolks 2 cups Gold Medal flour 2 teaspoons baking powder 2 tablespoons pineapple juice Cream the butter and the sugar, add the well-beaten yolks and the flour sifted with baking powder. Add the flavoring, and bake in three jelly cake tins. Two tablespoons of water and 1/4 teaspoon mace with 1/2 teaspoon vanilla may be substituted for the pineapple juice.
Filling. Boil 2 cups sugar with 2/3 cup cream for ten minutes. Take from the fire and beat till thick and smooth. To 1/3 of this add 1 cup grated pineapple to spread between the layers. To the remaining 2/3 add enough pineapple juice to make it spread smoothly for an icing.