White Velvet Cake Recipe from 1903

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This White Velvet Cake recipe appeared in the ‘Kentucky Receipt Book’ by Mary Harris Frazer published in 1903. 


While modern white velvet cakes are red velvet cakes without the cocoa, red colouring or egg yolks, this vintage white velvet cake is a more standard white cake that uses only the egg whites.



INGREDIENTS

  • 227g unsalted butter (½ lb)
  • 454g granulated sugar (1 lb)
  • 244g milk (1 cup)
  • 454g cake flour (1 lb)
  • 2 teaspoons baking powder
  • 8 egg whites
  • 1 teaspoon vanilla extract

Note: All ingredients should be at room temperature unless otherwise stated.


Method:

  • Preheat oven to 350°F/175°C
  • Grease two 8-inch layer pans
  1. Cream butter and sugar in a large bowl.
  2. Add milk and mix well.
  3. Sift flour and baking powder together into a separate bowl. Mix well.
  4. Beat egg whites to a froth.
  5. Add half the flour mixture to the batter, mixing until combined. Scrape the sides of the bowl with a spatula to get of any unmixed flour. 
  6. Add the egg whites into the batter. Mix until smooth.
  7. Stir in the remaining flour mixture. Mix until combined.
  8. Scrape down the bottom and sides of the bowl to get any remaining flour.
  9. Mix in vanilla extract.
  10. Divide batter evenly between two 8-inch layer cake pans.
  11. Level with a spatula or back of a spoon.
  12. Bake in a preheated oven at 350°F/175°C for 30-35 minutes or until a toothpick or cake tester inserted into the middle of the cake comes away clean.
  13. Allow to cool in pans for 15 minutes before fully cooling on cake racks.
  14. Once the cake layers have fully cooled, ice as you like. I used ermine frosting.

Cut, serve, and enjoy! :)


Original recipe clipping:



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