How To Make Lady Baltimore Cream Cake
From Dainties by Sarah Tyson Rorer, 1912. Section 26 of 67.
1/2 cupful of butter
1 1/2 cupfuls of sugar
1 cupful of water
5 whites of eggs
4 level teaspoonfuls of baking powder
2 1/2 cupfuls of pastry flour
Sift the baking powder and flour. Beat the butter to a cream, add the sugar; when light, add the water and flour alternately. At the end beat thoroughly, and then stir in carefully the well-beaten whites. Bake in three layers, in a moderately quick oven, a half hour. Stand the cakes aside to cool.
Filling
2 tablespoonfuls of cornstarch
1/2 pint of milk
3 eggs
4 tablespoonfuls of sugar
1/2 cupful of chopped mixed nuts
1/2 cupful of chopped maraschino cherries, or chopped candied citron
Put the milk in a double boiler, add the cornstarch, moistened in a little cold milk, stir until the mixture thickens. Take from the fire and add the yolks of the eggs, beaten with the sugar. Return this to the fire and cook about five minutes. Take from the fire, and when cool, add a teaspoonful of vanilla, the well-beaten whites of the eggs and the chopped fruit and nuts. Put this, when cold, in thick layers between the layers of cake, dust the top of the cake with powdered sugar, and serve.