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French Cream Cake
A historical dessert from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900).
A historical dessert from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900).
Preserved exactly as written in the original source
Modern guidance to help you succeed with this vintage recipe
This two-part recipe creates a tender cake through the careful balance of eggs as structural builders and baking powder for lift, while minimal liquid (just 3 teaspoons water) keeps the crumb tight and sturdy enough to support the rich custard cream. The cornstarch-thickened cream filling relies on tempering eggs with hot milk to prevent curdling, while butter adds richness and helps stabilize the emulsion. The high ratio of eggs to flour creates a génoise-style cake with excellent moisture retention.
The cake can be baked up to 2 days ahead, wrapped tightly in plastic wrap, and stored at room temperature. The cream filling can be made 1 day ahead and refrigerated in an airtight container with plastic wrap pressed directly on the surface to prevent a skin from forming. Bring to room temperature and whisk smooth before assembling. Do not assemble the cake more than 4 hours before serving.
Store the assembled cake covered in the refrigerator for up to 3 days. The cream filling contains eggs and dairy, so refrigeration is essential. Let stand at room temperature for 20-30 minutes before serving for best flavor and texture. The cake layers can be frozen unfilled for up to 1 month if wrapped tightly in plastic wrap and aluminum foil.
AI-generated tips from Chef Cecil's culinary database
The cake can be baked up to 2 days ahead, wrapped tightly in plastic wrap, and stored at room temperature. The cream filling can be made 1 day ahead and refrigerated in an airtight container with plastic wrap pressed directly on the surface to prevent a skin from forming. Bring to room temperature and whisk smooth before assembling. Do not assemble the cake more than 4 hours before serving.
Store the assembled cake covered in the refrigerator for up to 3 days. The cream filling contains eggs and dairy, so refrigeration is essential. Let stand at room temperature for 20-30 minutes before serving for best flavor and texture. The cake layers can be frozen unfilled for up to 1 month if wrapped tightly in plastic wrap and aluminum foil.
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