A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
Preserved exactly as written in the original source
Divide into three parts and bake in round shallow pans.
For cream: Beat one egg and one-half cup sugar together, then add one-quarter cup flour, wet with a very little milk and stir this mixture into one-half pint of boiling milk, until thick; flavor to taste.
Spread the cream when cool between the cakes.
Modern guidance to help you succeed with this vintage recipe
This simple cake relies on chemical leavening (baking powder) rather than creaming butter and sugar, making it fast and foolproof. The custard-style filling uses egg proteins and flour starches to thicken the milk—when heated, starch granules absorb liquid and swell while egg proteins coagulate, creating a stable, spreadable cream. Dividing the batter into three thin layers increases the cream-to-cake ratio and allows layers to bake quickly and evenly, preventing a tough, overbaked texture.
The custard filling can be made up to 2 days ahead and stored in an airtight container in the refrigerator with plastic wrap pressed directly on the surface to prevent a skin from forming. The cake layers can be baked 1 day ahead, cooled completely, wrapped tightly in plastic wrap, and stored at room temperature. Assemble no more than 4 hours before serving.
Store assembled cake covered in the refrigerator for up to 3 days due to the egg-based custard filling. Bring to room temperature 30 minutes before serving for best texture. The cake can be frozen (whole or in slices) for up to 1 month; wrap tightly in plastic wrap then aluminum foil. Thaw overnight in the refrigerator.
AI-generated tips from Chef Cecil's culinary database
The custard filling can be made up to 2 days ahead and stored in an airtight container in the refrigerator with plastic wrap pressed directly on the surface to prevent a skin from forming. The cake layers can be baked 1 day ahead, cooled completely, wrapped tightly in plastic wrap, and stored at room temperature. Assemble no more than 4 hours before serving.
Store assembled cake covered in the refrigerator for up to 3 days due to the egg-based custard filling. Bring to room temperature 30 minutes before serving for best texture. The cake can be frozen (whole or in slices) for up to 1 month; wrap tightly in plastic wrap then aluminum foil. Thaw overnight in the refrigerator.
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