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.
This historic cake relies on whipped egg whites as the sole leavening agent, creating structure through the coagulation of albumin proteins during baking. Creaming butter and sugar incorporates air cells that expand when heated, while the high ratio of eggs to flour produces a delicate, tender crumb similar to angel food cake. The brandy and lemon not only flavor the cake but also tenderize the gluten structure through their acidity and alcohol content.
Cream the sugar and butter together
The cake can be baked up to 2 days ahead. Once completely cooled, wrap tightly in plastic wrap and store at room temperature. The flavors will actually meld and improve after 24 hours. Do not frost until ready to serve.
Store unfrosted cake in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 4 days, or refrigerate for up to 1 week. The high egg and butter content keeps it moist. Bring to room temperature before serving for best flavor and texture. Can be frozen, wrapped in plastic and foil, for up to 2 months.
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Add the flour and whites of eggs
Add brandy and lemon flavoring
Grease paper your pan
Spread a layer of dough
Dip your bag in a solution of warm soda water, then squeeze the bag over the dough
Add another laying of dough and cochineal alternately
Bake with moderate heat
