Modern Women of America (1913) is a collection of recipes that women from all over the U.S. shared with A. C. Vangalder. Today's post is dedicated to feather cake. This was apparently very light in texture and if you make it at home, you are going to see why. The first of three versions of this unusual recipe was provided by a lady from Coats, Kansas. Coats had a post office, railway station and its own newspaper so it was probably lively enough though not really a cattle town, like other places in the State of Kansas.
Mrs. C. C. Shelinbarger's cake really was light but it had to be eaten on the day it was made, as is usual with cakes that are laden with butter. In fact, the percentage of butter is not very large here but powedered sugar complicates matters. When sugar particles are tiny, large air pockets that are needed for light texture are nearly impossible to form. Maybe this was not a problem for early twentieth century housewives: powdered sugar was easily combined with the other ingredients by hand and this was enough. But it surely is a problem for us who are used to light sponge cakes. The best way to enjoy feather cake is therefore in layers, as prompted by the recipe owner. Modern Women of America offered a wide variety of cake icings as well but Mamie Freshwater's recipe is probably the best as it makes use of leftover yolks. Incidentally, that woman lived in a place called LeBoeuf (French word for buffalo), in the neighboring State of Missouri.
"Cream together one cupful butter and two cupfuls powdered sugar: add one scant cupful cornstarch and one cupful milk, two cupfuls flour into which two teaspoonfuls baking powder has been blended, one scant tablespoonful orange extract and lastly the white of seven eggs beaten to a stiff froth. Best to bake in layers and use the kind of icing desired. - Mrs. C. C. Shelinbarger, Coats, Kan."
"One tablespoonful of grated chocolate, yolks of two eggs, one cupful sugar, two tablespoonfuls flour, one cupful cold water. Mix all the ingredients and let them boil until thick enough to spread between layers. This filling does not get hard on the cake. - Mamie Freshwater, LeBoeuf, Mo."
FEATHER CAKE
The cake is almost exactly Mrs C. C. Shelinbarger's own but the icing recipe is slightly adapted. All changes are highlighted in green.
I n g r e d i e n t s
for the cake
230g butter, at room temperature
230g powdered sugar
150g cornstarch
220ml milk
230g flour, sifted
2tbsp baking powder
1tbsp grated orange zest
6 large egg whites
for the icing
350g chocolate, grated
6 large egg yolks
150g sugar
6tbsp flour
500ml low-fat milk
M e t h o d
1. To make the cake: Cream the butter with the sugar, adding the orange zest. 2. Sift the cornstarch, flour, and baking powder together. 3. Whisk the egg whites into meringue. 4. Combine all mixtures, using a spoon. 5. Pour into 2 baking tins, whose bottom is lined with greased parchment paper. 6. Bake in the middle of the oven for 35 minutes or until golden brown. 7. Leave to cool, then slice each of the cakes horizontally. 8. To make the icing: Whisk the egg yolks with the sugar and flour. Gradually add the milk. 9. Transfer to a heavy-bottomed pan and heat very gently, stirring from time to time. 10. Add the chocolate and mix thoroughly using a wooden spoon. 11. To assemble the layers: Place the first cake on a serving dish, with a cake ring. 12. Spread 1/5 of the filling on top and repeat with the other cakes. Cover the sides with the remaining filling.
N o t e
If you must refrigerate the cake, leave out for 2-3 hours before serving.
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