Jessie Johson's Bride's Cake

Barbara Eaton

By
@raeofsunshine

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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Rating:

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Serves:

12

Prep:

15 Min

Cook:

40 Min

Ingredients

2 c
real butter, softened
3 c
sugar
1 c
whole milk
12
egg whites, beaten
3 tsp
baking powder
1 c
corn starch
3 c
flour
2 tsp
vanilla extract

Directions Step-By-Step

1
Cream together butter and sugar.
2
Add milk.
3
Add 12 beaten egg whites.
4
Sift together and then add: baking powder, corn starch, and flour.
5
Add vanilla.
6
Beat all together until throughly mixed.
7
Place 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.
8
Remove from pans, cool on wire rack and frost.
9
If 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.

About this Recipe

Course/Dish: Cakes