Ribbon Cake

Ingredients

• 4 egg whites
• 2 ½ cups sifted flour
• 3 cups sugar
• 1 cup butter
• 1 cup milk
• 2 teaspoons baking powder
• 1 tablespoon Baker’s chocolate
• Rose water (to taste)
• Vanilla extract (to taste)
• Grated coconut (2 coconuts)

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

1. Preheat the oven to 350°F (175°C).

2. Sift the baking powder into the flour.

3. Cream the butter and sugar until light and fluffy.

4. Add the milk, then alternately mix in the beaten egg whites and flour.

5. Divide the batter into four equal parts.

6. Flavor one part with bitter almond for the white layer.

7. Color another part pink with food coloring and flavor with rose water.

8. Beat the yolks of two eggs and add to the third part, flavoring with lemon extract for the yellow layer.

9. Mix the Baker’s chocolate with a little water and stir into the fourth part, flavoring with vanilla for the dark layer.

10. For the icing, dissolve 1 ½ pounds of sugar in 1 ⅓ cups of water and boil until it ropes.

11. Gradually pour the syrup into the beaten egg whites, beating until cool and flavoring with vanilla.

12. Stir in the grated coconut.

13. Spread the icing between each layer and on the top and sides of the cake.

14. Layer the cake starting with the chocolate layer at the bottom, followed by the yellow, pink, and white layers.