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RECIPES FROM THE RETRO HOUSEWIFE

DESSERT

Ice Cream Shortcake, American

Make an ice cream shortcake by filling the center of a small cupcake with your favorite ice cream. Top this with sauce and berries or fruit. Source: San Antonio Light

Ingredients
  • 6 eggs,- separated
  • 1 cup granulated sugar
  • 1 tbsp. vinegar
  • ½ tsp. vanilla, almond, or orange flavoring
  • 1 cup sifted cake flour
  • ¼ tsp. salt
Preparation Instructions

Beat egg yolks until thick and lemon-colored with a hand or electric beater. Then gradually add ½ cup of the sugar while continuing to beat. Stir in vinegar and flavoring. Sift flour and salt together 3 times, then fold into mixture with a spoon. Beat egg whites stiff with hand or electric beater, then gradually add remaining ½ cup sugar while continuing, to beat. Fold into cake mixture. Bake in greased and floured 2¼" cupcake or muffin pans, in a moderate oven of 350° F. for 25 to 30 min., or until done. Makes about 4 doz. cupcakes

Cut a circular piece out of the top of each cupcake, then fill with vanilla ice cream. Put cake top back on each, and top with your favorite-chocolate, fudge, or butterscotch sauce, crushed berries or fruit.

Contributed by Amy Alden, 1948

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