One, Two, Three, Four Cup Cake

Petit Four Un, Deux, Trois, Quatre

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • A Cupful of Butter
  • 2 Cupfuls of Sugar
  • 3 Cupfuls of Flour
  • 4 Eggs

Method

Beat the butter to a cream. Add the sugar. Beat till very light. Beat the eggs (yolks and whites together) till very light and add gradually to the butter and sugar, beating all the while. Beat vigorously. Add the sifted flour and beat thoroughly till very light. Line a round cake pan with buttered paper and fill with the mixture. Set in a moderate oven, and bake for one hour and a quarter.