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–+ servings
Helen's Bisque Cake
Helen's Bisque Cake is a delicate and elegant vintage dessert that dates back to the early 20th century. Written in 1939, this cake combines rich butter, egg yolks, and sweet vanilla for a golden, tender crumb. It's finished with a fluffy whipped cream topping and garnished with cherries for a classic, celebratory touch. The inclusion of both beaten egg whites and baking powder gives it a light yet structured texture, making it ideal for birthdays, tea parties, or holidays.
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Prep Time 25 minutes
Cook Time 35 minutes
Cooling and Decorating 1 hour
Total Time 2 hours
Course Dessert
Cuisine American
Servings 10
Calories 305 kcal

Ingredients
  

  • ½ cup sugar
  • ½ cup butter
  • 4 egg yolks
  • 6 tbsp milk
  • 1 cup all-purpose flour
  • 1 tsp baking powder (heaping)
  • 1 tsp vanilla extract
  • 4 egg whites (stiffly beaten)
  • 1 cup flour (for egg white mixture)
  • ½ cup sugar (for egg white mixture)
  • milk (enough to moisten mixture)
  • ¼ cup ground nuts (to sprinkle)
  • whipped cream (for frosting)
  • Maraschino cherries (for garnish)

Instructions
 

Step 1: Cream Base

  • Cream together ½ cup sugar and ½ cup butter.
  • Add 4 egg yolks, one at a time, beating after each addition.

Step 2: Add Liquids and Dry Ingredients

  • Stir in 6 tablespoons milk.
  • Add 1 cup flour, baking powder, and vanilla. Mix well.

Step 3: Prepare Egg White Mixture

  • In a separate bowl, beat 4 egg whites until stiff.
  • Fold in 1 cup flour and ½ cup sugar gradually.
  • Add just enough milk to moisten the mixture.

Step 4: Combine and Finish Batter

  • Gently fold the egg white mixture into the butter mixture.
  • Sprinkle ground nuts on top.

Step 5: Bake

  • Bake in a moderate oven at 350°F for 30–35 minutes, or until a toothpick comes out clean.

Step 6: Decorate

  • Let cool completely.
  • Spread whipped cream over the top and decorate with cherries.

Tips

  • Use room-temperature butter and eggs for best creaming results
  • Fold egg whites gently to preserve the light texture
  • Sprinkle nuts or raisins only on top, as written on the card
  • Bake in a metal pan for more even browning
  • Test doneness with a toothpick at 30 minutes
  • Serve plain or with a light dusting of powdered sugar
  • Pairs well with coffee or tea
  • Can be baked as a loaf or square cake
  • Keeps well covered at room temperature for 2 days

Nutrition

Calories: 305kcalCarbohydrates: 42gProtein: 5gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 95mgSodium: 210mgPotassium: 115mgFiber: 1gSugar: 27gVitamin A: 420IUCalcium: 65mgIron: 1.4mg
Keyword classic baking, egg white cake, family dessert, heritage recipe, light crumb, old fashioned, vintage cake
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