Ingredients
Cake batter
2 cupfuls of sugar
1/2 cup of butter.
2 heaping teaspoonfuls of baking-powder
1/4 teaspoonful of salt
2 1/2 cupfuls of sifted flour
5 egg whites, beaten stiff
a teaspoonful of lemon-extract
FILLING
1 cupful of sugar
2 tablespoonfuls of grated chocolate
2 of cornstarch
yolks of two eggs
a cupful of milk
1 tablespoonful of butter
the juice and grated rind of a lemon
1 cup of grated coconut
Directions
Two cupfuls of sugar creamed with a half-cupful of butter.
Sift two heaping teaspoonfuls of baking-powder and a quarter of a teaspoonful of salt with two and a half cupfuls of sifted flour; add to the butter and sugar with a cupful of milk. Beat hard for three minutes, then fold in the stiffly beaten whites of five eggs.
Flavor with a teaspoonful of lemon-extract.
FILLING
Beat together, one cupful of sugar, two tablespoonfuls of grated chocolate, two of cornstarch and the yolks of two eggs; add a cupful of milk and cook in a double-boiler until it thickens, stirring all the time. Remove from the fire and beat in a tablespoonful of butter, the juice and grated rind of a lemon and a cupful of grated cocoanut.
Notes
The recipe in this entry was taken from "One Hundred & One layer Cakes" by May E. Southworth. The cookbook was published in 1907. For the complete copyright-free cookbook visit www.archive.org.... Photo: Mary Melfi. | 
