Velvet Cake
1½ lbs. Sugar.
¾ lb. Butter.
9 Eggs.
1½ gills thick Cream.
1 big spoonful Rosewater.
1½ lbs. Flour.
1 oz. Bitter Almonds (blanched and powdered).
2¼ teaspoonfuls Baking Powder.
Separate yolks and white of eggs. When butter and sugar are thoroughly creamed, add yolks whipped thick. Next pour in the cream, almond paste and flour. Beat until smooth. Then add the flour and whites, which have been previously beaten stiff. Bake in shallow pans lined with buttered paper. Do not have the oven too hot.