A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). It is best to make the custard first, before making the cake part.
Preserved exactly as written in the original source
Cream together two cups of sugar and half a cup of butter
Add half a cup of sweet milk in which is dissolved half a teaspoonful of soda
Beat the whites of six eggs to a stiff froth and add to the mixture
Have one heaping teaspoonful of cream of tartar stirred thoroughly into three cups of sifted flour and add quickly
Bake in a moderate oven in layers like jelly cake
When done, spread custard between layers
Modern guidance to help you succeed with this vintage recipe
Combining soda and cream of tartar creates an acid-base reaction that produces carbon dioxide, leavening the cake without commercial baking powder (which wasn't widely available in 1913). The beaten egg whites provide additional lift and a tender crumb through mechanical leavening, while the butter and sugar creaming method incorporates air pockets that expand during baking. Dissolving soda in milk before adding ensures even distribution and prevents bitter pockets.
The custard filling should be made at least 2 hours ahead and refrigerated until completely chilled. The cake layers can be baked up to 1 day in advance, wrapped tightly in plastic wrap, and stored at room temperature. Assemble the cake no more than 4 hours before serving to prevent the custard from making the layers soggy.
Store the assembled cake covered in the refrigerator for up to 2 days. The custard filling makes this a perishable dessert that must be kept cold. Bring to room temperature for 30 minutes before serving for best flavor and texture. Do not freeze, as the custard will separate and weep upon thawing.
AI-generated tips from Chef Cecil's culinary database
The custard filling should be made at least 2 hours ahead and refrigerated until completely chilled. The cake layers can be baked up to 1 day in advance, wrapped tightly in plastic wrap, and stored at room temperature. Assemble the cake no more than 4 hours before serving to prevent the custard from making the layers soggy.
Store the assembled cake covered in the refrigerator for up to 2 days. The custard filling makes this a perishable dessert that must be kept cold. Bring to room temperature for 30 minutes before serving for best flavor and texture. Do not freeze, as the custard will separate and weep upon thawing.
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