The thing is, I have an awesome chocolate cake recipe. I just can't seem to find a good white cake recipe. And I just can't bring myself to buy boxed cake mix with all of it's partially hydrogenated bits. So I decided to break open the american family staple – the Better Homes and Gardens Cookbook. This book seemed to be in every home of everyone I knew growing up, including my own. We just happen to have my husband's great grandmother's cookbook, published in 1949. I figured if anyone knows what they were doing, it's those fabulous mid-century modern housewives with their fancy new modern appliances and sexy-hot aprons.
I thumbed through the tabs to find the "Cakes, Cookies, Frostings and Fillings" section. When I flipped the pages open to the section, I couldn't help but think this had to be it. Since I wanted a white cake recipe to make red, white and blue cupcakes for our 4th of July soiree, this page had "this is it" pictured all over it. With cake titles like "Martha Washington", "Lincoln Logs", "George Washington" and "Dolly Madison", how could I go wrong? This seemed perfect for my patriotic pastries!
I chose a recipe from the "Quick-Mix Cakes". I have to tell you I was intrigued by the description which touted these recipes as the new cake making method. Awesome. I'm in.
The recipe:
Silver Layer Cake (quick mix)
2 1/4 cup sifted cake flour
4 1/4 tsp baking powder
1 tsp salt 1
11/2 cup sugar
1/2 cup shortening ( I substituted butter) - at room temp
1 cup skim milk - at room temp
1 tsp vanilla extract
4 egg whites (1/2 cup) - at room temp
Sift dry ingredients together into mixing bowl. Add shortening and 2/3 of the milk and vanilla. Beat vigorously for 2 minutes. Add remaining 1/3 cup milk and unbeaten egg whites. Beat 2 minutes. Pour into 2 round waxed-paper-lined 8-inch layer cake pans. Bake in moderate oven (350) for 30 -35 minutes.
Well, the 1949 new cake making method needs some work. Or maybe Martha had failed me this day. All in all the cupcakes turned out okay. They were just a bit denser than I had expected. More like pound cake. Maybe since I didn't actually follow the instructions to the letter. I totally skipped over that whole part about the butter and eggs and milk needing to be a room temperature. That totally explains the lumpy batter! Here is the final outcome.
Since my tour of mid-century modern baking didn't really pan out to produce the amazing cake batter that I wanted in order to make my red, white and blue cupcakes, I'm going to try it again and add in a bit more milk and make sure everything is at room temp. Still looking for that perfect white cake recipe. If you have one, do share.

























