Arcadia Cakes Recipe ingredients

• Scald and dry a small mixing bowl, put in
• 3 tablespoons butter and rub until creamy. Add slowly
• 1/3 cup sugar; when smooth and light add
• 1 egg yolk and
• 3 tablespoons milk. Sift in
• 5/8 cup pastry flour and
• ¾ teaspoon baking powder. Mix well, then add
• 1 egg white beaten stiff. Bake in greased and floured muffin tins not more than 2 inches in diameter. The finished cakes should be not more than three-fourths of an inch thick. Remove soft centers from cakes, taking them out from the top; fill cakes with
• Cocoa Butter Cream, put cakes together in pairs with the filling inside, cover with
• White Butter Cream and cover entire cake with thin

To prepare this Arcadia Cakes Recipe, first coffee Frosting. Decorate with reserved cream forced through a very small pastry tube of paper or tin.

The butter cream may be omitted and cakes be merely frosted on top if preferred.

BUTTER CREAM, COCOA AND WHITE

Work

1/3 cup washed or fresh sweet butter until very light and creamy, add

1 cup sifted confectioners' sugar and

1/2 teaspoon vanilla very gradually, and beat until very light. Reserve 2 tablespoons mixture for decoration. Divide remainder in two portions. To one portion add

1 tablespoon dry cocoa. Whip

4 tablespoons cream and add two-thirds of it to the white butter cream and fold remainder into that which contains the cocoa. Use as filling for cakes.

COFFEE FROSTING

Mix

1/2 tablespoon corn syrup with

2 tablespoons strong hot coffee; add

1 1/4 cups sifted confectioners' sugar a tablespoon at a time, beating constantly and occasionally setting over hot water to keep it lukewarm.