French Cream Cake Recipe

Three eggs, one cup granulated sugar, one and one-half cup flour, four

tablespoonfuls cold water, one teaspoonful baking powder. This is enough

for two cakes, baked in pie pans, to be split while warm, spreading the

hot custard between them. For custard, boil nearly one pint sweet milk,

mix two tablespoonfuls cornstarch with a half teacup sweet milk, add two

well-beaten eggs; when milk has boiled, add nearly a cup sugar, and add

gradually the cornstarch and eggs, stirring briskly; add a half cup

butter, stirring until dissolved. Flavor with one teaspoonful vanilla

and spread between cakes while hot.

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