Emily Post Cookbook, Delicious Cake Recipe
The Recipe - this nutty cake is indeed delicious, and we think it goes great with a heaping serving of summer berries.
pg 341 of The Emily Post Cookbook, 1951
TIME: 1 hour
MAKES: 1, two-layer cake
Ingredients
- ½ cup butter
- ½ cup sugar
- 4 egg yolks
- 1 cup flour
- 1 tsp. baking powder
- 1 tsp. vanilla
- 4 egg whites
- 1 cup sugar
- 1 cup chopped nuts (pecans are best)
- 1 cup heavy cream
Directions
Cream butter till soft and gradually add sugar, beating till fluffy. Add in the beaten yolks l at a time, beating the mixture after each addition.
Sift flour and baking powder into the butter, sugar, and eggs and mix. Add the vanilla. Put into 2 layer-cake pans.
Beat the whites with the sugar until stiff, then spread them over the mixture in the layer-cake pans. Sprinkle on the nuts and bake 20 to 25 minutes in a 350° F. oven.
Whip the cream and cover lower layer only. Put top layer in place with no cream on top.
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