Lowney’s – Simple Butter Cake

Ingredients

• ½ cup butter (110g)
• 2 cups sugar (approx. 400g)
• 4 egg yolks
• 1 cup milk (240ml)
• 3 cups flour (approx. 360g)
• 4 teaspoons baking powder
• 4 egg whites
• 1 teaspoon flavoring
• ¼ teaspoon salt

Method

1. Cream Butter.—Cream butter, that is, beat it with a spoon until it is of a creamy consistency; then add sugar very gradually; when well blended, add yolks of eggs which have been beaten with a Dover egg beater until lemon-colored and thick.
2. When the ingredients are thoroughly incorporated, add sifted dry ingredients alternately with the milk. When all milk and flour have been used, beat well; then cut and fold in the stiffly beaten whites of eggs. Pour into buttered and papered pan, having mixture a little higher on the sides than in the middle.
3. Cutting and Folding.—Cut through and through the mixture with a knife or side of a wooden spoon, fold by turning the spoon completely over, thereby blending the materials without breaking the air bubbles. Never stir or beat after cutting and folding.
4. Bake in a loaf in a moderate oven forty minutes, or in rounds twenty minutes.
5. Currant Cake – Add one cup currants to Simple Butter Cake. Bake in loaves or rounds.
6. Layer Cake – Bake Simple Butter Cake in four square shallow pans. Fill with Lemon Cream, Cocoanut Cream, Chocolate Cream, or Jelly.

Title

Lowney’s Cook Book

Author

Maria Willet Howard