DALIA SPONGE CAKE
1 3/4 cup cake flour
2 tsp. baking powder
1 1/2 cup sugar
3 tsp. lemon juice diluted with water
Sift the flour once; measure and add the baking powder and sift three times. Set aside.
Separate the egg yolks from the white. Beat the egg white, add 1/2 of the measured sugar. Beat until stiff but not dry. Beat the egg yolks, add the rest of the measured sugar, then the lemon juice.
When lemon colored, add the beaten whites and continue beating until fluffly. Add the sifted flour. Mix well and pour in a well-greased cake pan. This will fill 2 pans. Bake in moderate oven from 10-15 minutes. Prepare butter icing. Ice the cake in the form of a dahlia flower.
1 lb. butter
2 cups sugar
1 big can evaporated milk
Cream the butter, add the sifted sugar. Continue creaming only in one direction; add the milk in small amounts until smooth and fine.
Spread smoothly over the cake or use a cake decorator. This is enough to ice two cakes.
1 cup butter
2 cups sugar
8 eggs less 4 whites
3 1/2 cup flour
3/4 cups diluted milk
3 tablespoons powdered coffee
4 teaspoons baking powder
sift the flour, measure and add baking powder. Sift for three times.
Cream the butter, add the sugar; when creamy, beat the egg one at a time. Mix well; add the sifted flour alternately with milk. Dissolve the coffee in the cup of milk. Beat egg whites and fold into the butter mixture. Pour on well greased 9 inch pan. Bake in 375 degrees Fahrenheight for 20-25 minutes.