Moonlight Cake (1883)

• 1 lb butter
• 1 1/4 lbs sugar
• 1/2 pint milk
• 20 whites of egg
• 1 lb 2 oz flour
• 1/4 lb corn starch
• 1/4 oz baking soda
• 3/4 oz cream of tartar
• 1 tbspn Maraschino or 1 tspn extract of almond
• 1 tbsn vanilla sugar

Cream the butter and sugar; dissolve the soda in the milk. and beat it in. Whip the whites till they stiffen no longer, and gently stir them in.  

Mix the flour, corn starch, and cream of tartar thoroughly, and sift it twice.  Work all well together, adding the flavoring, and bake, in pans lined with buttered paper, in a moderate oven.

The Tutti Frutti icing suites this well.  (See below for recipe.)  Serve on the same dish with any of the rich, yellow cakes, in alternate slices.

Tutti Frutti Icing

• 1 lb sugar
• 1 gill water
• 2 whites of egg
• 1/2 lb shelled almonds, blanched and chopped
• 1/4 sultanas, swelled in hot water
• 1/4 lb citron. finely chopped

Boil the sugar and water till thick and waxy. Pour into the whites, beat till cool, then mix in the fruit and stir.  

(Origin - "Ice Cream and Cakes: A New Collection of Standard Fresh and Original Receipts" by An American. Published in 1883 by Charles Scribner's Sons, New York)