July 30, 2009

Gold and White Anniversary Cake




"A throwback recipe" as our local food editor and columnist, David Holloway puts it, is "one that harkens to less difficult days." Such is this one, found in an old recipe book and one that makes me think of simpler days and homey good eats. Has our taste really changed? I think not. Recipe is given as written back in 1912.


Gold and White Anniversary Cake

8 egg whites
2 cups white sugar
1 cup shortening (Crisco)
3 cups flour (all-purpose)
1 cup milk
2 teaspoons baking powder
1 teaspoon vanilla

Beat shortening and sugar to which adding to stiffly beaten whites, then add milk. Add flour and baking powder and vanilla. Bake in cake tins in a moderate oven.
Note: Moderate oven means 350 degrees F or slightly above.

Filling for cake
6 egg yolks
3 cups white sugar
Enough water to dissolve sugar thoroughly

Put sugar and water on to cook. Let it cook until it spins a thread and then gradually pour it over the yellows which have been beaten until thick. Beat until filling becomes creamy, add one teaspoon vanilla and spread on layers.

2 comments :

  1. Hey Drick, I love your blog and have been following it for some time. I have always wanted to tell you how wonderful your food is that you so generously share. Thank you for sharing. One thing, wouldn't it be better to beat the sugar and Crisco together until light and fluffy, mix all dry ingredients together and add alternately with the vanilla/milk mixed together then fold in the egg whites at the end? That way the egg whites stay light and fluffy and the rise on the cakes would be greater? Just thinking...:-)

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  2. To no name: thanks for your suggestion and yes, I think it makes much better sense - as stated, the recipe is given as written in 1912

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