A historical dessert from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900). Cook apple filling until soft, then add egg yolk and other ingredients for final 5 minutes of cooking
✨ Vintage Recipe
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Original Historical Recipe
Preserved exactly as written in the original source
Original Ingredients
One cup butter
two cups sugar
one cup milk
three cups flour
five eggs beaten separately
two teaspoonfuls baking powder
Original Instructions
1
bake in layers
2
Community Notes
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Filling for cake: Grate three large apples, put on stove and cook until soft, then add yolk of one egg, one cup sugar, juice and rind of one lemon; cook five minutes longer, then spread between layers of cake
Chef Cecil's Modern Tips Below
Chef Cecil's Modern Tips
Modern guidance to help you succeed with this vintage recipe
Beating eggs separately and folding in the whites creates a lighter, more tender crumb by incorporating air bubbles that expand during baking. Cooking the grated apples breaks down their cell structure and concentrates their pectin, creating a naturally thick filling without added starches. Adding the egg yolk at the end prevents overcooking, which would curdle the proteins, while the lemon juice balances sweetness and prevents enzymatic browning of the apples.
Make Ahead
The cake layers can be baked up to 2 days ahead, wrapped tightly in plastic wrap, and stored at room temperature. The apple filling can be made up to 3 days in advance and refrigerated in an airtight container; bring to room temperature before assembling the cake.
Storage
Store the assembled cake under a cake dome or loosely covered with plastic wrap at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days, but bring to room temperature 1 hour before serving for best texture and flavor.
AI-generated tips from Chef Cecil's culinary database
Make Ahead
The cake layers can be baked up to 2 days ahead, wrapped tightly in plastic wrap, and stored at room temperature. The apple filling can be made up to 3 days in advance and refrigerated in an airtight container; bring to room temperature before assembling the cake.
Storage
Store the assembled cake under a cake dome or loosely covered with plastic wrap at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days, but bring to room temperature 1 hour before serving for best texture and flavor.
