|Slice of White Perfection Cake with Frosting|
The recipe for the cake is pretty simple:
Three cups sugar, one of butter, one of milk, three of flour, one of corn starch, whites of twelve eggs beaten into a stiff froth, two teaspoons cream tartar in the flour, and one of soda in half the milk; dissolve the corn starch in the rest of the milk, and add it to the sugar and butter well beaten together, then the milk and soda, and the flour and whites of eggs. This cake is rightly named "Perfection" -- Mrs. C. Jones, Bradford Vt.
|One layer of White Perfection Cake|
|White Perfection Cake interior|
I made frosting for the cake using the following recipe:
Beat whites of two eggs to a stiff froth, add gradually half pound best pulverized sugar, beat well for at least half an hour, flavor with lemon juice (and some add tartaric acid, as both whiten the icing). To color a delicate pink, use strawberry, currant of cranberry; or the grated peeling of an orange or lemon moistened with the juice and squeezed through a thin cloth, will color a handsome yellow. This amount will frost one large cake. -- Mrs. W. W. W.
|2-Layer White Perfection Cake with Frosting|
The cake is delicious and it looks beautiful with the frosting on it. The lemon juice in the frosting prevents it from being overly sweet and complements the flavor of the cake. It looks beautiful. I can see why the recipe is marked as "very good" in the cookbook and why the cake is called Perfection.