A historical dessert from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900).
Preserved exactly as written in the original source
Beat the butter and sugar to a cream
add the yolks of the eggs
then alternately the milk and the sifted flour and baking powder
Then beat the whites of the eggs very stiff and stir them into the mixture carefully
Pour into a greased pan and bake one hour in a 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 before whites ensures fat coats the flour proteins, limiting gluten development for a fine texture. Alternating milk and flour prevents overmixing while maintaining proper hydration. Folding in stiffly beaten egg whites at the end adds lift without the need for excessive leavening, creating the characteristic pound cake texture with less butter and eggs than traditional recipes.
The cake can be baked up to 2 days ahead. Once completely cooled, wrap tightly in plastic wrap and store at room temperature. The texture actually improves slightly after 24 hours as moisture redistributes throughout the crumb.
Store the cooled cake wrapped in plastic wrap at room temperature for up to 4 days, or wrap in plastic and then aluminum foil and freeze for up to 3 months. Thaw frozen cake overnight at room temperature while still wrapped.
AI-generated tips from Chef Cecil's culinary database
The cake can be baked up to 2 days ahead. Once completely cooled, wrap tightly in plastic wrap and store at room temperature. The texture actually improves slightly after 24 hours as moisture redistributes throughout the crumb.
Store the cooled cake wrapped in plastic wrap at room temperature for up to 4 days, or wrap in plastic and then aluminum foil and freeze for up to 3 months. Thaw frozen cake overnight at room temperature while still wrapped.
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