Best 2 1890 Cream Cake Recipes
Welcome to the delightful world of baking, where we embark on a journey to discover the secrets of creating the perfect 1890 cream cake. This classic Southern dessert, with its layers of fluffy cake and creamy filling, has been a cherished tradition for generations. As we delve into the history and origins of this timeless treat, we will uncover the techniques and ingredients that make it so special. Get ready to indulge your senses and create a masterpiece that will leave your taste buds wanting more.
Check out the recipes below so you can choose the best recipe for yourself!
CREAM CAKE
This is a delicate white cake. Heavy cream is used instead of butter.
Provided by Carol
Categories Desserts Cakes White Cake Recipes
Time 50m
Yield 9
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch square pan.
- Beat eggs in a small bowl until very thick. Add the sugar and the vanilla, beating well.
- Combine the flour, baking powder, and salt. Add the flour mixture in three parts, alternating with the whipping cream, mixing until combined. Pour the batter into the prepared pan.
- Bake in preheated oven until a toothpick inserted near the center comes out clean, 30 to 40 minutes.
Nutrition Facts : Calories 249.4 calories, Carbohydrate 33.7 g, Cholesterol 77.6 mg, Fat 11.1 g, Fiber 0.6 g, Protein 4.1 g, SaturatedFat 6.5 g, Sodium 392.8 mg, Sugar 16.9 g
1890 CREAM CAKE
This is from one of my most prized cookbooks Compendium Of Cookery and Reliable Recipes.Copywrite 1890.It is so old I'm almost afraid to touch the pages.I wouldn't make this but I thought it would be fun to post it.It dosen't give a baking time so I'll guess at it but keep in mind they cooked on wood stoves then. Them measure in goblets!!
Provided by Theresa Thunderbird
Categories Dessert
Time 1h45m
Yield 1 cake
Number Of Ingredients 10
Steps:
- On beaten whites of 10 eggs,sift one and a half pulverized sugar and a goblet of flour throught which has been stirred a heaping teaspoon cream of tarter,stir very gently and do not heat it.
- Bake in jelly pans.
- For Cream take a half pint of sweet cream,yolks of 3 eggs,tablespoon pulverized sugar,teaspoon cornstarch,dissolve starch smoothly with a little milk,beat yolks and sugar together with this.
- Boil the cream and stir these ingredients in as for any cream cake filling,only make a little thicker.
- Blanch and chop fine a half pound almonds and stir into the cream.
- Put together like jelly cake while icing is soft,and thick and stick in a half pound of almonds,split in two.
Tips:
- Make sure all ingredients are at room temperature before you start baking. This will help the cake batter to come together smoothly.
- Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, resulting in a lighter, more tender cake.
- Gradually add the eggs to the batter, one at a time, beating well after each addition. This will help to prevent the batter from curdling.
- Sift the flour and baking powder together before adding them to the batter. This will help to ensure that the cake is light and airy.
- Do not overmix the batter. Overmixing can result in a tough, dense cake.
- Bake the cake in a preheated oven. This will help to prevent the cake from sinking in the middle.
- Check the cake for doneness by inserting a toothpick into the center. If the toothpick comes out clean, the cake is done.
- Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
Conclusion:
The 1890 Cream Cake is a delicious and classic cake that is perfect for any occasion. With its moist, tender crumb and creamy frosting, it is sure to be a hit with everyone who tries it. If you are looking for a special cake to make for your next party or gathering, the 1890 Cream Cake is a great option. Just be sure to follow the tips above to ensure that your cake turns out perfect.
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