1890 Cream Cake Recipes

CREAM CAKE

Cream Cake image

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

Ingredients

2 eggs
¾ cup white sugar
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup heavy whipping cream

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

1890 Cream Cake image

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

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

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.

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