This simple, budget-friendly layer cake offers a taste of traditional baking with pantry staples like sugar, flour, eggs, and butter. Developed during an era when stretching household ingredients was essential, this cake reflects the ingenuity and resourcefulness of home bakers. The result is a light and tender cake that serves as a perfect base for any frosting or fruit topping. It’s economical, easy to prepare, and endlessly adaptable for modern kitchens.
Ingredients
- 1 cup sugar
- ¼ cup butter
- 2 eggs (separated)
- 1½ cups flour
- ½ cup milk ( or water)
- 1½ tsp baking powder
Instructions
Step 1: Cream Butter and Sugar
- Cream the butter until light. Add the sugar and beat again until fluffy.
Step 2: Add Egg Yolks
- Beat in the yolks of the eggs, one at a time.
Step 3: Combine Dry Ingredients
- Sift the flour and baking powder together.
Step 4: Mix Batter
- Add the sifted dry ingredients to the wet mixture, alternating with the milk or water.
Step 5: Whip Egg Whites
- In a separate bowl, beat the egg whites until stiff.
Step 6: Fold and Bake
- Gently fold the stiff egg whites into the batter. Pour into greased pans.
Step 7: Bake
- Bake at moderate heat (around 350°F/175°C) for 15–20 minutes, or until a toothpick comes out clean.
Tips
- Add 1 teaspoon vanilla extract for a more fragrant cake (not written but era-typical).
- Substitute water for milk as noted on the card if needed.
- Fold egg whites very gently to keep the batter airy.
- Add a pinch of salt to enhance flavor (common in vintage cakes).
- Frost with a simple buttercream or dust with powdered sugar for authenticity.
- Add citrus zest for a brighter flavor twist.
- Bake as cupcakes; reduce bake time by ~5 minutes.
- Use cake flour for an even lighter crumb.
- Layer with jam between tiers for a traditional 1930s-style cake.
Nutrition
Calories: 227kcalCarbohydrates: 50gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 43mgSodium: 156mgPotassium: 47mgFiber: 1gSugar: 30gVitamin A: 84IUVitamin C: 1mgCalcium: 119mgIron: 2mg
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