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Angel Cake a la Lillian / Gateau d’Ange a la Lillian

Serves 4
📖 From Mrs. Ericsson Hammond's salad appetizer cook book ... A carefully composed supplement book containing illustrations, menus, excellent recipes of appetizers, salads, and a variety of different ... (1924)

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Ingredients

  • • None Three quarters cup of butter, one and a half cups of powdered
  • • None sugar, a half cup of milk, one and a half cups of flour, a half cup
  • • None of potato flour, two teaspoonfuls of Royal Baking Powder, one
  • • None teaspoon of lemon extract, and the whites of four eggs.

Instructions

Step 1. stirring it to a cream; add the milk, flour, baking powder, potato flour, and lemon extract. Beat it until smooth; last add the

Step 2. whites of the eggs that have been beaten to a stif F meringue. Put

Step 3. it in four well-buttered cake tins and bake, time about twelve

Step 4. minutes [be careful not to let it burn]. Turn out, when cold; fill with marshmallow [see Almond Marshmallow Roll a la Thelma].

Step 5. Sprinkle in between each layer with chopped almond paste and

Step 6. frost with boiled frosting. Decorate with meringue of S’s around

Step 7. and any inscription wanted. This is a beautiful cake to be used for a birthday.