A historical dessert from Recipes from here and there (1900). For frosting: Put seven-eighths cup sugar, one unbeaten egg white, three tablespoons cold water in top of double boiler. Cook six minutes over rapidly boiling water, beating constantly with Dover beater. Add ten marshmallows which have been melted over hot water.
Preserved exactly as written in the original source
Cream one-half cup butter and one and one-half cups sugar
Add three egg yolks
Add two cups flour sifted with two and one-half teaspoons baking powder, alternately with three-quarters cup milk
Add one cup broken walnut meats
Fold in three stiffly beaten egg whites
Add one tablespoon orange juice, one teaspoon vanilla
Bake forty-five minutes in moderate oven
Modern guidance to help you succeed with this vintage recipe
Creaming butter and sugar incorporates air bubbles that expand during baking, creating a tender crumb. Adding egg yolks separately ensures proper emulsification of fats before introducing flour, which prevents gluten overdevelopment. Folding in stiffly beaten egg whites at the end adds additional lift and creates a light, cake-like texture despite the density of the walnuts. The combination of chemical leavening (baking powder) and mechanical leavening (beaten egg whites) provides insurance for proper rise.
The unfrosted cake can be baked up to 2 days ahead, cooled completely, wrapped tightly in plastic wrap, and stored at room temperature. The frosting is best made just before serving as it contains uncooked egg white and doesn't store well; however, you can use pasteurized egg whites for food safety if making ahead. Toast and chop walnuts up to 1 week ahead and store in an airtight container.
Store the frosted cake under a cake dome or loosely covered with plastic wrap at room temperature for up to 2 days. Due to the marshmallow frosting containing raw egg white (unless using pasteurized), refrigeration is recommended if keeping longer than 4 hours. The unfrosted cake can be wrapped tightly and frozen for up to 3 months; thaw at room temperature before frosting and serving.
AI-generated tips from Chef Cecil's culinary database
The unfrosted cake can be baked up to 2 days ahead, cooled completely, wrapped tightly in plastic wrap, and stored at room temperature. The frosting is best made just before serving as it contains uncooked egg white and doesn't store well; however, you can use pasteurized egg whites for food safety if making ahead. Toast and chop walnuts up to 1 week ahead and store in an airtight container.
Store the frosted cake under a cake dome or loosely covered with plastic wrap at room temperature for up to 2 days. Due to the marshmallow frosting containing raw egg white (unless using pasteurized), refrigeration is recommended if keeping longer than 4 hours. The unfrosted cake can be wrapped tightly and frozen for up to 3 months; thaw at room temperature before frosting and serving.
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
