1890 Cream Cake

⏱ 105 mins 🍽 1 cake 🏷 Dessert

This vintage cake recipe originates from a cookbook published in 1890. It creates a light sponge using ten egg whites, flour, and cream of tartar. The layers are filled with a cooked cream mixture enriched with three egg yolks, cornstarch, and a generous half pound of blanched almonds. The cake is assembled while the icing is still soft for a traditional finish.

1890 Cream Cake

Ingredients

  • 10 eggs
  • 1/2 cup pulverized sugar
  • 1 cup flour
  • 1 teaspoon cream of tartar
  • 1/2 pint sweet cream
  • 3 egg yolks
  • 1 tablespoon powdered sugar
  • 1 teaspoon cornstarch
  • little milk
  • 1/2 lb almonds

Method

  1. Sift the pulverised sugar and flour, which has been combined with cream of tartar, into the beaten whites of the 10 eggs. Stir very gently and avoid heating the mixture.
  2. Transfer the batter to jelly pans for baking.
  3. Prepare the cream filling by mixing the sweet cream with the yolks of 3 eggs, powdered sugar, and cornstarch. First, dissolve the cornstarch smoothly using a little milk, then beat this with the yolks and sugar.
  4. Bring the cream to a boil, then stir in the egg yolk mixture as you would for a standard cream cake filling, aiming for a slightly thicker consistency.
  5. Blanch and finely chop the half pound of almonds, then stir them into the cooked cream filling.
  6. Assemble the cake layers with the cream filling while the icing remains soft. Press the split almonds into the sides of the cake.

Nutrition (per serving)

Sodium1593700 mg

Recipe details

CategoryDessert
AuthorTheresa Thunderbird