Total Time
1hr 5mins
Prep 40 mins
Cook 25 mins

From the 'Tried & True Grit' Cookbook, which consists of recipes published in 'The Grit' from 1884 to 1976. This recipe appeared on August 11, 1957. Making this cake is a fussy operation, but well worth the effort for a special occasion. The meringue and topping between layers create a unique texture.

Ingredients Nutrition

Directions

  1. Combine topping ingredients in a small bowl and set aside.
  2. Preheat oven to 350 degrees.
  3. Butter two 9-in layer cake pans; dust lightly with flour.
  4. Cream butter or margerine with 1/2 c sugar in a medium mixing bowl.
  5. Blend egg yolks, milk, and 1 t vanilla.
  6. Sift flour with baking powder & salt.
  7. In a separate large mixing bowl, beat egg whites until foamy. Gradually add 3/4 c sugar, 1 T at a time, beating after each addition. Continue beating until meringue holds stiff peaks. Set aside.
  8. Assemble cake batter by adding egg yolk mixture and flour mixture alternately to creamed mixture. Divide in two equal parts and spread in two prepared cake pans.
  9. Divide meringue and spread on unbaked batter in both pans. Sprinkle evenly with cinnamon-sugar topping.
  10. Bake 20-25 minutes, until meringue is set and cake layers are done.
  11. Remove from oven and cool thoroughly on wire racks. Run spatula around inside of pans and remove cake layers, keeping meringue side up.
  12. Just before serving, place one layer on serving plate, with meringue side up.
  13. Spread with filling made by mixing mayo, sour cream, 2 T sugar, and 1 t vanilla.
  14. Top with other layer, meringue side up.