Two egg cake


I’m in love with a cake and have made this one twice in the last three days, inspired by a boy with a birthday who loves cake. Pulled the oldest cookbook off the shelf, although the cover may look older because of the use it’s had. “The Boston Cooking-School Cook Book” by Fannie Merritt Farmer was first published in 1896, but this is the sixth edition, from 1937, edited by Wilma Lord Perkins. Chapter 45 is “Loaf and Layer Cakes.” Instructions are given for different approaches to Sponge Cakes, Butter Cakes, and mixing cakes with an electric beater. The Two-Egg Cake comes after Lightning Cake and Prize Cake, and it begins with a neat trick that produces a substance of a different texture than I’ve ever encountered…you cream the butter with half the sugar, OK, but add the rest of the sugar to the well-beaten afore-mentioned 2 eggs. Then the sugary egg mixture goes into the sugary butter mixture, and oh, is that a light and lovely way to start a cake! 1.75 cups flour, 1/2 tsp salt, 2 tsp baking powder are sifted together and then added to the buttery sweet eggy stuff alternately with 1/2 cup milk. As soon as it’s mixed thoroughly, and this is not one of the recipes recommended for the electric beater, you add 1/2 tsp vanilla, put in buttered cake pans and bake 20 minutes at 375. I’d like to try the currant cake version, with 1 cup currants mixed with 1 tablespoon flour.


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