jessie johson's bride's cake
(1 rating)
This recipe was given to me by my aunt, Nellie Van Ness. The original recipe was from Jessie Johnson of Chaumont, NY, dated 1893. This cake is spectular. The only change made to the original recipe is that the butter amount has been doubled. This is a VERY dense cake which goes well with a big glass of ice cold milk. Use a frosting and filling of your choice, or my Especially Dark Chocolate Frosting on this site.
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(1 rating)
yield
12 serving(s)
prep time
15 Min
cook time
40 Min
Ingredients For jessie johson's bride's cake
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2 creal butter, softened
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3 csugar
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1 cwhole milk
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12egg whites, beaten
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3 tspbaking powder
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1 ccorn starch
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3 cflour
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2 tspvanilla extract
How To Make jessie johson's bride's cake
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1Cream together butter and sugar.
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2Add milk.
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3Add 12 beaten egg whites.
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4Sift together and then add: baking powder, corn starch, and flour.
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5Add vanilla.
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6Beat all together until throughly mixed.
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7Place in buttered, paper lined, two-eight inch round pans and bake at 350 degrees for 35-40 minutes, or until toothpick in center comes out clean.
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8Remove from pans, cool on wire rack and frost.
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9If you want to truly use this for a multi-tier wedding cake, make it 6 times to fill two each of 8 inch, 12 inch and 16 inch rounds. Bake 16" layer 35-40 minutes. 12 " layer 30-35 minutes. 8" layer 25-30 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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