White Cream Cake from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Proceed exactly in the same manner as for White Mountain Cake, only adding the Cream just before adding the flour and the whites of the eggs.
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Ingredients
- 4 Cupfuls of Flour
- A Cupful of Butter
- A Cupful of Sweet Cream
- 3 Cupfuls of Sugar
- The Whites of 10 Eggs
- 2 Teaspoonfuls of Baking Powder
- A Teaspoonful of White Rose Extract
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