Delicate Cake Recipe from 1877

Delicate cakes sound as if they are light and airy. I found this recipe in an 1877 cookbook and decided to try it.

Since the original recipe called for 6 eggs, I halved the ingredients.

Cream ¼ cup butter with 1 cup sugar. Whisk 3 egg whites until frothy and add to the mixture. Add the zest of one orange or lemon. (I used an orange.)

In a separate bowl, combine 1 ½ cups flour, ½ teaspoon cream of tartar, and ¼ teaspoon baking soda. (The recipe doesn’t call for salt but add ½ teaspoon of salt if using all-purpose flour.)

Stir flour mixture into wet ingredients, alternating with 1/3 cup milk + 1 tablespoon.

Prepare a springform baking pan with cooking spray. Add batter and bake at 350 until done, about 25 to 30 minutes.

I drizzled a glaze (powdered sugar mixed with a little water) on each serving. This is a delicious cake with a delicate hint of orange. I plan to make it again.

This recipe is from Miss Mary E. Miller.

I’d love to hear if you try it.

-Sandra Merville Hart


Compiled from Original Recipes. Buckeye Cookery and Practical Housekeeping, Applewood Books, 1877.