Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 12. One of the earliest known cookbooks by an African American author.
Beating egg whites and yolks separately incorporates maximum air, creating a lighter crumb structure through mechanical leavening. The cream of tartar stabilizes egg white foam by lowering pH, preventing collapse during mixing and baking. The combination of baking soda (activated by sour cream's acidity) and the air from beaten eggs provides dual leavening. The high butter-to-flour ratio creates a tender, fine-grained pound cake texture that slices cleanly when warm without crumbling.
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
Mix and bake in a loaf until well done
Slice the cake while warm
Spread with jell
Lay the slices together and iceing the loaf
The unfilled cake can be baked up to 2 days ahead, wrapped tightly in plastic wrap, and stored at room temperature. Bring to room temperature and warm slightly in a 250°F oven for 10 minutes before slicing and assembling with jelly and icing for best results.
Store the assembled, iced cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days if using a perishable filling. Bring to room temperature 30 minutes before serving for optimal texture and flavor.
