CREAM LAYER CAKE
This classic Cream Layer Cake recipe from the early 1900s offers a taste of history with its simple yet delicious flavors. The cake features a tender crumb and a creamy filling, perfect for a special occasion or a comforting treat. The combination of butter, sugar, eggs, and milk creates a rich and satisfying cake, while the cornstarch filling adds a smooth, sweet contrast.
Ingredients
- 1 cup Butter
- 2 cups Granulated sugar
- 4 units Large eggs
- 1 cup Whole milk
- 3 cups All-purpose flour
- 3 teaspoons Baking powder
- 2 tablespoons Cornstarch
- 1/2 pint Whole milk
- 1/2 cup Granulated sugar
- 1/8 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 2 units Large eggs
- 1 teaspoon Sweet butter
Instructions
- 1In a large bowl, cream together the butter and sugar until light and fluffy, about 5-7 minutes. Beat in the egg yolks one at a time. Gradually add the milk, alternating with the flour, beginning and ending with flour. In a separate bowl, gently fold in the baking powder. In a separate bowl, whip the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
- 2Preheat oven to 350°F (175°C). Pour the batter into prepared cake pans (greased and floured). Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the layers cool completely before frosting.
- 3In a small bowl, whisk the cornstarch with enough cold milk to form a smooth paste. In a saucepan, heat the remaining milk, sugar, and salt over medium heat until scalded. Beat the egg yolks lightly. Gradually pour the hot milk mixture into the egg yolks, stirring constantly. Return the mixture to the saucepan and cook, stirring constantly, until thickened. Remove from heat and stir in the butter. Let cool completely.
- 4Once the cake layers and filling are completely cool, spread the filling between the layers. You can also frost the top and sides of the cake with the remaining filling, if desired.