WARTICAN CAKE.
is three-quarter cupful sugar, two cupfuls flo ur - three-quarter cupful milk, i t jj r6 e-qu3i'ter cupful butter, one teaspoonfui of baking soda (dissolved in the jnilk), two teaspoonfuls cream of tartar V (well mixed with the flour), four eggs. Beat the butter and sugar to a cream, »dd the yolks of four eggs and tho milk, then the flour. Mix well and bake in four shallow round tins for 20 minutes. Beat the whites of eggs on a plate till quit* stiff, 'then add lib. castor sugar gradually- and three-quarters of a teacupful of desiccated coconut. When the cakes are baked placed them one. above the other with the icing spread between ; Bn d the remainder of the icing on tho top Set the cake aside to cool, but do n ot put it again in the oven.
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https://paperspast.natlib.govt.nz/newspapers/NZH19320409.2.168.53.1
Bibliographic details
New Zealand Herald, Volume LXIX, Issue 21153, 9 April 1932, Page 7 (Supplement)
Word Count
141WARTICAN CAKE. New Zealand Herald, Volume LXIX, Issue 21153, 9 April 1932, Page 7 (Supplement)
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