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Dessert

Ribbon Cake

A layered cake made from double white batter, pinked with cochineal, and frosted.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Ribbon Cake

Ingredients

Directions

Prepare

  1. Prepare a double batch of white cake batter.

  2. Divide the batter in half; add a small amount of cochineal to one half to create a delicate pink color.

Bake and assemble

  1. Bake the white and pink batters in jelly‑cake tins.

  2. Layer the cakes starting with the white, then the dark, and finally the pink on top.

  3. Spread frosting between each layer and frost the top once the cake is cool.

Recipe from a historical cookbook (Internet Archive).

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

Cake batter
Forms the sponge structure of each layer once baked.
Cochineal
Adds a delicate pink color to one half of the batter.
Frosting
Binds the layers together and gives the cake its outer finish.

“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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