A Quick and Cheap Cake

This historical recipe uses a high-speed beating method rather than creaming, which creates an emulsion between the eggs, milk, and melted butter while simultaneously incorporating air for lift. The baking powder provides chemical leavening, while the beaten eggs trap air and set the structure. Adding melted butter (rather than creaming solid butter) allows all ingredients to combine quickly in one bowl, creating a tender crumb through even fat distribution without overdeveloping gluten.