Gold Cake
Recipe No. 49 from the U.S. Army's WWII cookbook — Cakes and Cookies. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 49 from the U.S. Army’s WWII cookbook — Cakes and Cookies. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Directions
- Substitute 21 egg yolks * (½ No. 56 dipper) for whole eggs in recipe for plain cake. Use 2 additional ounces (four mess kit spoons) evaporated milk and 2 additional ounces (four mess kit spoons) water. Frost with marshmallow or lemon butter frosting (recipes Nos. 100 and 93) or cover before baking with crumb or cinnamon topping (recipes Nos. 86 and 104).
Notes
Use egg whites for frosting or pie meringue.
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 49, Cakes and Cookies. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.