Butterless Cake With Icing

“"Oh, the War Years. Articles were being written on how to cook tempting dishes without spending money on things like butter and cream. Here is a butterless cake, devised at that very time to help people all over the country come up with a bit of magic when there didn't seem to be any stardust." Another recipe from the "Forgotten Recipes" cookbook. Hope you like it!”
READY IN:
45mins
SERVES:
12
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Put egg yolk in a mixing bowl and beat until light; gradually add the sugar and milk while beating continuously.
  2. Sift your flour, baking powder, and salt together; set aside.
  3. Beat egg white until stiff; fold dry ingredients into egg white.
  4. Add egg white mixture and flavoring to sugar-milk mixture, blending well.
  5. Pour batter in a prepared 8-inch square pan.
  6. Bake at 375 degrees ("a moderately hot oven") for 30 minutes.
  7. Icing: Warm the 2 tablespoons evaporated milk in a small saucepan, and add the 3/4 teaspoon lemon extract and 1 cup powdered sugar.
  8. Top on cake.
  9. If you'd like, you can color the icing with food coloring.

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