The card for Divinity Cake

Divinity Cake

Mrs. John B. Dunivant, Ullin, Ill. (Second Prize, $5.00)’s recipe · The Tinfully Family

Oven moderate oven · 350 °F · 175 °C

Ingredients

  • 2 cups sugar
  • 1 cup butter
  • 8 egg whites
  • 1 cup milk
  • 4 teaspoons baking powder
  • 3⅓ cups pastry flour
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
  • ½ teaspoon almond extract
  • Divinity Icing
  • 3 cups sugar
  • ½ cup corn syrup
  • ⅔ cup boiling water

Method

  1. Have pan ready, lightly greased and lined with oiled paper.
  2. Sift flour, then measure into sifter.
  3. Add baking powder and salt to the flour.
  4. Cream butter, add sugar, and beat until light and fluffy.
  5. Add unbeaten egg whites and beat hard and long.
  6. Add milk and flour alternately.
  7. Fold flour in carefully, being sure all lumps are gone before stopping the folding.
  8. Add flavoring.
  9. Put in pan to bake in a moderate oven.
  10. Rather increase the heat instead of decreasing it while baking.
  11. When done, the cake should be a nice, even brown and shrunk from the sides of the pan.

Divinity Icing

  1. Cook without stirring until it spins a thread.
  2. Pour over the beaten whites of two eggs, to which a pinch of salt has been added.
  3. Beat until smooth and stiff enough to spread.
  4. If it should have cooked too long, add a little cream to thin it to the right consistency; this only improves the taste.
  5. Flavor with vanilla.

Pan used: 17x12 inches. Cake can be cut to make two layers, or iced and then cut into small squares.

Words as written on the card, units spelled out, nothing reworded. Read from the card by Tinfully.

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