Evening Republican, Volume 15, Number 157, Rensselaer, Jasper County, 5 July 1911 — Newport Cake [ARTICLE]

Newport Cake

This cake is in great demand all over the country and teachers of cooking are besieged with requests for it Beat one cup of butter, to a oieam and gradually beat into It one cup and a half of sifted- flour, sifted again with a level teaspoonful Of baking powder. Beat the yolks of five eggs until lemon colored and chick, then gradually beat into them one cup and a half of sifted powdered sugar. Now gradually beat the two mixtures together. Lastly beat in the whites of five eggs beaten dry and one tablespoonful of brandy. Lake in a loaf one hour; in a sheet about forty-five minutes. The oven should be of moderate heat especially at first. The cake is very fine grained, tender and delicate.