Prep 0 mins
Cook 0 mins
I was going through my recipe files and found this forgotten treasure. It was signed originally by my paternal grandmother, so I believe Grandmother Higbe would have been 4 generations back from me. The recipe was dated '1885'. There is no time or temperature (Who knows what a wood cook stove's temperature would have been?). For cakes I default to 350 deg. F. and test with a toothpick for doneness.
- 473.18 ml sugar
- 118.29 ml butter
- 4-5 egg whites
- 29.58 ml hot water
- 4.92 ml vanilla
- 709.77 ml flour
- 24.64 ml baking powder
- 236.59 ml water
- Cream butter, sugar and hot water.
- Add vanilla.
- Sift flour once.
- Add baking powder to flour and sift again 4 or 5 times.
- Add water and flour a little at a time to butter and sugar mixture, beating until smooth.
- Last, add the well beaten egg whites.
- Bake in large pan.
- Makes 3 small layers or 2 large.
- If you wish to use other shortening than butter, add a little salt.
- Nuts may be added if desired.
Great, simple, plain cake, very good as a base for a more complicated dessert. I used 5 egg whites because I like my cakes airy and high. I served this under some orange ice cream with chocolate sauce, and it served it's purpose well, didn't overpower the ice cream, made a great dessert. I will definitely make this again, next time I'm going to try it in a trifle.