Cream Cake
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare the batter
Preheat the oven to 350°F (175°C).
In a bowl, beat the eggs until frothy.
Add the baking powder and water, mixing well.
Pour the batter into 4 jelly tins.
Bake and assemble
Bake until done, then let the cakes cool.
Spread the cream filling between the layers once cooled.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Eggs
- Provide structure and lift by trapping air when beaten until frothy.
- Baking powder
- Releases gas during baking, helping the cakes rise and become light.
- Water
- Adds moisture and loosens the batter so it spreads evenly in the tins.
The step that matters
Beat the eggs until frothy. Beaten eggs hold air bubbles that give the cake its light, airy structure. Underbeaten eggs leave the batter dense, while overbeaten eggs can collapse before baking sets the crumb.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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