War Time Wednesday: Victory Cake
It was all about Victory during WWII. Victory gardens,
Victory Youth Corps, and victory jobs. Advertisers were quick to use the phrase
in their marketing materials in an effort to appeal to customers’ sense of
patriotism. Many a recipe included “victory” in its title, and here’s just one
version of a Victory Cake from The Modern
Hostess Cook Book Patriotic Edition published in 1942. A housewife would
have had to save her milk and sugar rations for this yummy dessert – it calls
for a cup of sugar and a half pint of heavy cream.
1
2/3 cup cake flour, sifted
2 t
baking powder
¾ t
salt
½ pint
heavy cream
1
cup sugar
3
eggs, separated
2 t
grated orange rind
1 t
grated lemon rind
Combine
the flour, baking powder, and salt. White the cream until just stiff. Gradually
add the sugar to the cream. Add the egg yokes one at a time while beating
slowly. Fold in the dry ingredients a little at a time to the creamed mixture.
Beat egg whites until stiff then fold into the creamed mixture. Add the grated
rinds.
Grease
and flour a 9 X 5 loaf pan and bake at 350 for 50-60 minutes. Frost or sprinkle
with confectioners’ sugar.
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