A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). It is delicious when properly made.
Preserved exactly as written in the original source
Beat yolks of eight eggs to the lightest possible cream
Bake in three jelly-cake pans
Make an icing of the whites of three eggs and one pound of sugar
Spread it between the cakes and sprinkle grated cocoanut thickly over each layer
Modern guidance to help you succeed with this vintage recipe
Beating egg yolks extensively incorporates air and denatures proteins, creating a foam structure that provides lift and tenderness. The high ratio of egg yolks to whites produces a rich, golden crumb with superior moisture retention due to the emulsifying properties of lecithin in the yolks. The baking powder provides additional chemical leavening to compensate for the reduced egg whites, ensuring proper rise. The meringue-based icing (seven-minute frosting style) creates a stable foam through heat-denatured egg proteins that trap air when the sugar dissolves and creates structure.
The cake layers can be baked 1 day ahead, cooled completely, wrapped tightly in plastic wrap, and stored at room temperature. However, the meringue-based icing must be made fresh on the day of assembly as it does not store well and will weep or deflate over time.
Store the assembled cake under a cake dome or loosely covered with plastic wrap at room temperature for up to 2 days. Do not refrigerate, as this will cause the meringue icing to weep and become sticky. The cake is best consumed within 24 hours of assembly for optimal texture.
AI-generated tips from Chef Cecil's culinary database
The cake layers can be baked 1 day ahead, cooled completely, wrapped tightly in plastic wrap, and stored at room temperature. However, the meringue-based icing must be made fresh on the day of assembly as it does not store well and will weep or deflate over time.
Store the assembled cake under a cake dome or loosely covered with plastic wrap at room temperature for up to 2 days. Do not refrigerate, as this will cause the meringue icing to weep and become sticky. The cake is best consumed within 24 hours of assembly for optimal texture.
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