Custard or Cream Cake
- 2 cups sugar
- 1/2 cup butter
- 1/2 cup sweet milk
- 1/2 tsp baking soda
- 6 egg whites
- 1 heaping tsp cream of tartar
- 3 cups flour, sifted
- For the Custard:
- 2 cups sweet milk
- 2 Tbsps cornstarch or flour
- 1/2 cup sugar
- 4 egg yolks
- Cold milk
- Vanilla or lemon flavoring
Cream the butter and sugar together. Dissolve the baking soda in the sweet milk and then add to the butter and sugar mixture. Beat the egg whites to a stiff froth and add to the mixture. Stir the cream of tartar thoroughly into the sifted flour and add quickly. Bake in a oven heated to 350F at 350 degrees F in layers like jelly cake. When done, spread the custard between.
To make the custard, place the milk in a dish. Set the dish in a pan of boiling water on the stove. When the milk comes to a boil, add the cornstarch or flour stirred into the sugar, adding the egg yolks and a little chilled milk. Stir this into the boiling milk. When cooked thick enough, set aside and take a deep breath to cool off. Afterwards, add the flavoring.
It is best to make the custard first before making the cake part.
To make the custard, place the milk in a dish. Set the dish in a pan of boiling water on the stove. When the milk comes to a boil, add the cornstarch or flour stirred into the sugar, adding the egg yolks and a little chilled milk. Stir this into the boiling milk. When cooked thick enough, set aside and take a deep breath to cool off. Afterwards, add the flavoring.
It is best to make the custard first before making the cake part.
Submitted by Jun 18, 2009
15 min 30 min 45 min
15 min 30 min 45 min