Grover & Frances Cleveland's Recipes
FRANCES CLEVELAND'S WHITE CAKE
1 c. butter
2 c. sugar
1 c. milk
12 egg whites, beaten
3 tsp. baking powder
1 c. cornstarch
3 c. flour
3 tsp. vanilla extract
Cream 1 c. butter with 3 c. sugar. To this, add 1 c. milk and then the beat whites of 12
eggs. Put 3 tsp. baking powder into 1 c. cornstarch and add 3 c. flour.
Now gradually beat in flour mixture and flavor with 3 tsp. vanilla. Beat all together thoroughly.
Put the mixture in three 9-9inch round cake pans that have been buttered and then lined with
buttered parchment paper. Preheat oven to 350-degrees and bake cakes
for 25 to 30 minutes. Take out of oven; allow to cool in pans. Frost
with either White or Chocolate Frosting.
2 egg whites
1 c. powdered sugar
1/2 tsp. vanilla or almond extract
Crystallized violets, roses or leaves for decorations
Beat the egg whites until stiff; then add the sugar gradually.
Continue beating until the mixture is smooth and light. Add
flavoring and mix well. Use varicolored crystallized flowers
and leaves for decoration.
1/2 lb. sweet chocolate (half to be dissolved, half coarsely shaved for trim)
1 T. rum
1 T. water
2 T. sweet butter
1 T. powdered sugar
Cut half of the chocolate into small pieces; put them into a heavy
pan with water and rum. Stir continuously over slow fire until it
is dissolved and smooth, and then add the butter bit-by-bit. Remove
from heat and stir until it begins to cool. Completely cover the cake
with the frosting, and just before it sets, sprinkle all over the top
with coarsely shaved chocolate. Sprinkle a little powdered sugar
over the chocolate top.