My Lady’s Cake. Maltese Cross
2 cups powdered sugar.
½ cup butter, creamed with the sugar.
Whites of 5 eggs, whisked stiff.
1 cup of milk.
3 full cups of prepared flour.
Flavor with vanilla.
Bake in jelly-cake tins.
Filling
1 cup sweet cream, whipped stiff.
3 table-spoonfuls powdered sugar.
½ cup grated cocoanut, stirred in lightly at the last.
1 teaspoonful rose-water.
A very delicate and delicious cake, but must be eaten very soon after it is made, since the cream will be sour or stale after twenty-four hours. It is best on the day in which it is made.