Corn-starch Cake
1 cup butter
2 cups sugar
1 cup milk
1 cup corn-starch
2 cups flour
4-1/2 teaspoons baking powder
Whites 5 eggs
3/4 teaspoon vanilla or
1/2 teaspoon almond extract
Follow recipe for mixing butter cakes. This mixture makes two loaves.
Prune Almond Cake
Bake one-half Corn-starch Cake mixture in a dripping-pan. Cut in two crosswise, spread between layers Prune Almond Filling, and cover top with White Mountain Cream.
Prune Almond Filling. To one-half the recipe for White Mountain Cream add eight soft prunes stoned and cut in pieces, and one-fourth cup almonds blanched and cut in pieces.
Marshmallow Cake
1/2 cup butter
1-1/2 cups sugar
1/2 cup milk
2 cups flour
3 teaspoons baking powder
1/4 teaspoon cream of tartar
Whites 5 eggs
1 teaspoon vanilla
Follow recipe for mixing butter cakes. Bake in shallow pans, and put Marshmallow Cream between the layers and on the top.
Fig Eclair
1/2 cup butter (scant)
1 cup sugar
1/2 cup milk
1-7/8 cups flour
3 teaspoons baking powder
Whites 4 eggs
1/2 teaspoon vanilla
Follow recipe for mixing butter cakes. Bake in shallow pans, put between layers Fig Filling, and sprinkle top with powdered sugar.
Banana Cake
Mix and bake Fig Éclair mixture; put between layers White Mountain Cream covered with thin slices of banana, and frost the top. This should be eaten the day it is made.
