July 21, 2011
If you want a light and fluffy cake, you'll definitely want to try this Feather Cake.
1/2 cup butter
1 cup sugar
2 cups flour
1 1/2 tsp. baking powder
1/3 cup milk
1 tsp. flavoring
Cream butter, add sugar gradually. Beat eggs and add them.
Sift flour and baking powder together and add alternately with the milk to the mixture.
Add flavoring. Beat rapidly for a few minutes. Pour into loaf-cake pan and bake.
Ice with simple white icing.
Simple white or colored icing:
1/2 tsp. butter
2 tbsp. hot milk
1 1/2 cups confectioners' sugar
1/2 tsp. vanilla extract
1/2 tsp. baking powder
Add butter to hot milk. Add sugar slowly to make right consistency to spread. Add baking powder and vanilla. Spread on top and sides of cake.
If pink icing is desired add 1 tbsp. strawberry or other fruit juice. For yellow icing add 1 tsp. egg yolk and flavor with orange rind and 1 tsp. lemon juice.
I really liked this recipe. I was surprised because I don't usually see milk in a cake recipe, but then I remember these are from the old days.
The recipe instructions are vague; it calls for 1 tsp. flavoring. I used vanilla but you could use any extract flavor to give it a different taste. I floured the pan so it wouldn't stick and baked it for 45 minutes at 350 degrees in the oven since no time or temperature was specified.
As I was mixing the batter, I was intrigued at the consistency. It was thick, and the consistency and color was like that of a watered down sugar cookie recipe.
But the end result of the cake was great! The icing was a little too sweet for my liking, though.
Feather Cake recipe from: Women's Institute Library of Cookery Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies, 1928.
Icing recipe from: The New Dr. Price Cookbook by Royal Baking Powder Co., 1921.