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NEVER FAIL CAKE
A historical dessert from Recipes from here and there (1900). Can use either two whole eggs or four egg whites.
A historical dessert from Recipes from here and there (1900). Can use either two whole eggs or four egg whites.
Preserved exactly as written in the original source
Modern guidance to help you succeed with this vintage recipe
The lukewarm water serves a dual purpose: it creates a thin, easily-mixed batter that aerates well during beating, and helps dissolve the sugar more completely for a finer crumb. The high ratio of liquid to flour (which appears to be missing from this historical recipe) and the extended beating incorporates air bubbles that expand during baking, creating a light, tender cake structure. Using egg whites only produces an even lighter, more delicate crumb by eliminating the fat from yolks, while whole eggs contribute richness and color.
Once baked and completely cooled, the cake can be wrapped tightly in plastic wrap and stored at room temperature for up to 2 days before frosting or serving. For longer storage, wrap well and freeze for up to 2 months; thaw at room temperature before serving.
Store unfrosted cake in an airtight container at room temperature for up to 3 days. If frosted with buttercream, store at room temperature for 2 days or refrigerate for up to 5 days. Bring refrigerated cake to room temperature 30 minutes before serving for best texture and flavor.
AI-generated tips from Chef Cecil's culinary database
Once baked and completely cooled, the cake can be wrapped tightly in plastic wrap and stored at room temperature for up to 2 days before frosting or serving. For longer storage, wrap well and freeze for up to 2 months; thaw at room temperature before serving.
Store unfrosted cake in an airtight container at room temperature for up to 3 days. If frosted with buttercream, store at room temperature for 2 days or refrigerate for up to 5 days. Bring refrigerated cake to room temperature 30 minutes before serving for best texture and flavor.
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