Real Silver Cake

Ingredients

• 1 pound fresh butter
• 1 pound sugar
• 1 pound flour
• 1 teaspoon baking powder
• 1 wineglass whiskey
• 16 large eggs, whites only
• 1/2 cup sweet cream
• flavoring
• 1 pinch salt

Instructions

1. Wash and cream to a froth a pound of fresh butter.
2. Work into it a pound of sifted sugar, and a pound of flour sifted thrice with a teaspoonful of baking powder.
3. Add flavoring — vanilla, lemon or rose water — following it with a wineglass of whiskey.
4. Then fold in the whites of sixteen eggs beaten with a pinch of salt to the stiffest possible froth.
5. If the batter looks too thick add half a cup sweet cream — this will depend on the size of the eggs and the dryness of the flour.
6. Bake in deep pans, else in layers.
7. By baking gold and silver batter in layers, and alternating them, you can have a fine marble cake.
8. Or by coloring half the white batter pink with vegetable color to be had from any confectioner, you can have rose-marble cake. This should be iced with pink frosting, else with plain white then dotted over with pink.