Ribbon Cake (Recipe from 1903)

Ribbon Cake >>>

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

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.