AN OLD-FASHIONED VANILLA CAKE WITH A DUSTING OF ICING SUGAR, FRESH BERRIES, AND CREAM
In my tiny family of two, the issue of too much milk and a lack of time to drink is a real issue. In an effort to make sure that I don’t end up in a mess of sour milk in the toilet, I ventured down the Pinterest rabbit hole and discovered this amazing idea.
The most exciting aspect? I came across this classic American recipe via Yesterdish. They take recipe boxes in America and save the contents as much as they can. It seemed appropriate that a bit of food rescue and recipe preservation were in sync in this particular instance.
It’s moist and delicate and is perfect for a day of cake and tea. I served it with a healthy scoop of cream and plenty of fresh fruits. The cake can be adorned with an encrusted layer of fluffy and light icing. I’d steer clear of anything too sweet since this cake can be quite lovely!
The recipe yields a substantial quantity of cake, and it uses about 1 cup of milk. I would have preferred baking the cake in two pans, as recommended. However, I chose to take my time and opt for just one. I overcooked it slightly while I waited for the middle to bake, and I had sides that could have been softer. However, this didn’t deter it from being a delicious small cake that reminds you of how even basic ingredients can create a tasty treat!
This is the recipe from Yesterdish Recipe from the Box of L.R., who was from Winston-Salem, North Carolina. I’ve typed it out below and have included how much in grams.
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- Four eggs
- 2 Cups (440g) sugar*
- 1 tsp vanilla
- 2.25 cups (250g) plain flour, unsifted
- Two teaspoons of baking powder
- Salt in a pinch
- 1 cup milk
- One stick (115g) butter
Note: Since I’ve written the blog, I’ve experimented with the recipe in order to decrease the sugar content. It is possible to reduce the sugar by 350g (1 3/4 Cup) while still retaining the lovely soft and soft texture of the cake.
- Beat eggs until light and lemon-colored. Gradually add sugar. Continue beating. Add vanilla.
- Mix baking powder, flour, and salt. Warm butter and milk until the milk is hot and the butter has melted.
- Mix flour and egg mixture, and blend. Add hot butter and milk. Mix quickly and place into cake pans that are greased and lined with baking parchment. Bake at 190 degrees Celsius (375 degrees F). Baking oven for about 25 minutes or until cake is finished.
- Serve with a sprinkle of frosting sugar, a spoonful of cream, and a handful of fresh strawberries.