French Cake Recipes

You'll Want These French Cake Recipes To Add To Your Cake Recipe Collection

French Cream Cake Recipe

1/2 cup butter, 1 cup boiling water, 4 eggs, 1 cup flour. Put butter and water in saucepan and place on front of range. As soon as boiling point is reached, add flour all at once, and stir vigorously. Remove from fire as soon as mixed, and add unbeaten eggs one at a time, beating, until thoroughly mixed, between the addition of eggs. Drop by spoonfuls on a buttered sheet, one and one-half inches apart, shaping with handle of spoon as nearly circular as possible, having mixture slightly piled in center.

Bake thirty minutes in a moderate oven. With a sharp knife make a cut in each large enough to admit of Cream Filling. This cake filling recipe makes eighteen small cream cakes. If cream cakes are removed from the oven before being thoroughly cooked, they will fall. If in doubt, take one from oven, and if it does not fall, this is sufficient proof that others are cooked. For flavoring cream filling lemon extract may be used.

French Cream Filling: 3/4 cup thick cream, 1/4 cup milk, 1/4 cup powdered sugar, white one egg, 1/2 teaspoon vanilla. Dilute cream with milk and beat until stiff, using Dover eggbeater. Add sugar, white of egg beaten until stiff, and vanilla.

French Strawberry Cream Cake Recipe

Shape cream cake mixture (above French cake recipe) oblong, making twelve cakes. Split and fill with Strawberry Cream Filling.

Strawberry Filling: 1 cup thick cream, 1/3 cup sugar, white 1 egg, 1/2 cup strawberries, 1/4 teaspoon vanilla. Beat cream until stiff, using Dover eggbeater, add sugar, white of egg beaten until stiff, strawberries mashed, and vanilla.

1 large plain sponge cake, 6 oz fresh butter, 8 oz icing sugar, 3 oz grated chocolate, a few drops of caramel, 2 tablespoons brandy. Beat together the butter and sugar to a cream, add the brandy and caramel. Mix well together, and take out a quarter, add chocolate to remainder. Cut the cake into thick slices, spread them with the chocolate mixture, replace, and garnish with remainder of icing.

Cake: One cup sugar, three eggs, one and a half cups flour, two tablespoonfuls cold water, one teaspoonful cream of tarter, half a teaspoonful soda. Make three layers in Washington pie plates.

Cream: One egg, half a pint of milk, three heaping tablespoonfuls sugar, two even tablespoonfuls flour, and a little salt. Flavor with lemon or vanilla. Stir into the milk when hot the flour mixed in a little cold milk, also the beaten egg and sugar. The same cake may be used for jelly, and for chocolate Washington pie, only add butter the size of an egg.

Chocolate Filling: Half a cake of chocolate, grated, one cup sugar, one egg, one tablespoonful cold water. Stir all together, and steam ten minutes, as for boiled custard. Put on the cake while warm.

French Loaf Cake Recipe

Sugar, 2-1/2 cups; butter, 1-1/2 cups; flour, 1-1/2 cups; 8 eggs; some milk, 2 tablespoonfuls; soda, 1/4 teaspoonful; 1 lemon. Directions: Cream the butter and sugar together, then stir in the yolks (the French always beat the yolks and whites separately), then the whites; and, having grated off the yellow of the lemon (peeled off the white and thrown away), and also grated up the inside upon a coarse grater and picked out the seeds, stir this in, then the flour, and having dissolved the soda in the sour milk stir it in and bake in a moderate oven. An orange or two may be used instead of a lemon, for variety's sake, if desired or preferred.

Remarks. --It may not be amiss to say that the French not only beat the yolks and whites of eggs separately, and for a long time, but they also make their cakes very rich. If it is desired to have cake like theirs, we must follow their directions.

French Loaf Cake Recipe, Plain

Sugar, 2 cups; butter, 1/2 cup; sweet milk, 1 cup; flour, 3 cups; 3 eggs; baking powder, 3 teaspoonfuls. Directions: Cream the sugar and butter together with the hand; beat the eggs well and stir in; then add the milk; stir the baking powder into the sifted flour and mix in thoroughly, and bake in a moderate oven two fair-sized cakes.

Remarks. --Flavoring of any kind may be used with this French cake recipe; but the first time I ate of it was at my own table, made by one of my married daughters, without flavoring. If flavoring is used, of course, it is not plain, and it certainly is very nice with any flavoring.