Saturday, June 11, 2011


Scald and dry a small mixing bowl, put in 3 tablespoons butter and rub until creamy. Add slowly 1/3 cup sugar; when smooth and light add 1 egg yolk and 3 tablespoons milk. Sift in 5/8 cup pastry flour and 3/4 teaspoon baking powder. Mix well, then add 1 egg white beaten stiff. Bake in greased and floured muffin tins not more than 2 inches in diameter.

The finished cakes should be not more than three-fourths of an inch thick. Remove soft centers from cakes, taking them out from the top; fill cakes with Cocoa Butter Cream, put cakes together in pairs with the filling inside, cover with White Butter Cream and cover entire cake with thin Coffee Frosting. Decorate with reserved cream forced through a very small pastry tube of paper or tin.

The butter cream may be omitted and cakes be merely frosted on top if preferred.

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