White Cake
Recipe No. 57 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. 57 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 20 egg whites * (½ No. 56 dipper) for whole eggs in recipe for plain cake. Frost with chocolate butter cream, or peanut butter frosting
- (recipes Nos. 92 and 96) or cover before baking with toasted nut topping (recipe No. 106).
Notes
Use egg yolks in custards, scrambled eggs, or mayonnaise.
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 57, Cakes and Cookies. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.