So, this past week was Evva’s 7th birthday (my baby girl is growing up)! And, even though I don’t think my cakes are anything spectacular (you should see my cousin Susan’s cakes), I have become known in the Hamilton family for making good cakes. I have an old Southern Living cake book, inherited from my grandmother, that I often use to find a good cake to make. Some of those recipes are quite old and complicated. However, I usually make the simplest cake possible–one where I don’t have to beat the egg whites separately and it comes together quickly and easily–with an easy buttercream icing. That usually means lots of butter to keep the cake moist and tender, which is fine by me. I love butter.
But, since I was doing this baking series, I thought I’d look in my great-grandmother’s recipes and see if she had a cake recipe that would be appropriate for a child’s birthday (a basic layer cake–no nuts or dried fruit). And, I found one: Mae’s Cream Cake. But, the recipe did not make sense to me–there was no butter! There was cream, though, so I went ahead and made the cake. Because there is not butter to cream, it had a different type of construction.
The cake was good, not the best I’ve ever made. Maybe a little on the dry side, but that was probably because I overcooked it. There was no baking time in the recipe, so I just tried to keep an eye on it, which is hard with many little ones running around needing help with projects, dressing, changing, etc., not to mention I was also trying to get my act together to get ready for a day out and about with children.
Anyway, everyone loved it. It was frosted with a chocolate buttercream and decorated by the little ones. It has now disappeared and I will probably make it again for another birthday.
And, here is the recipe with my notes added.
Mae’s Cream Cake
1 1/3 cup sweet cream
1 1/3 cup sugar
2 ½ cups flour measured after sifting
3 tsp. B. P. [this is baking powder, if anyone didn’t get it]
1 tsp. vanilla
Beat egg yolks till creamy
Add sugar, beat thoroughly, alternate cream and flour. Add beaten egg whites, save 1/3 cup sugar to beat in egg whites.
Bake in 3 layers.
**My notes begin**
So, if anyone did not really “get” this recipe, you are supposed to beat the egg yolks till creamy, then add 1 cup of sugar and beat again. Then add vanilla, then alternate adding flour (mixed with baking powder) with the cream, starting and ending with the flour (i.e. add 1/3 of flour mix, 1/2 of the cream, 1/3 of the flour, other 1/2 of cream, then finally the last 1/3 of flour–mixing each addition till just mixed in). Then beat the egg whites with 1/3 cup of sugar till soft peaks are formed, and fold the egg whites into the mix. I baked at 325 till done, but you could probably bake at 350.
Any bakers out there, chime in with tips on this type of cake, if you wish.
Also, family–who was Mae?