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.
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.