Ribbon Cake (Recipe from 1903)

Ribbon Cake >>>

Auckland Star, Volume XXXIV, Issue 12, 14 January 1903, Page 3 (Supplement)

Please let us know if you’ve tried this recipe and if it worked. Feel free to send us a photo, and we’ll publish it along with this recipe. Please note that these are historical recipes and may require some adjustments to align with contemporary tastes and ingredients.

Ribbon Cake (Metric Version)

• 225 grams of butter

• 400 grams of sugar

• 375 grams of flour

• 5 eggs

• 250 ml of milk

• 5 grams (1 teaspoon) of baking soda

• 10 grams (2 teaspoons) of cream of tartar

Instructions:

1. Beat the butter to a cream, add the sugar, then the eggs one at a time.

2. Mix in the flour, milk, baking soda, and cream of tartar.

3. Beat well and divide into four equal parts:

   • Colour one part with cochineal (for pink),

   • One with green food colouring,

   • One with chocolate (cocoa powder),

   • Leave the last part yellow (plain).

4. Butter a cake tin, pour in the yellow mixture first and smooth the top.

5. Then pour in the green, followed by the chocolate, and lastly the pink layer.

6. Bake in a moderate oven (about 180°C / 350°F) until cooked through.