jessie johson's bride's cake

Name: Jessie Johson's Bride's Cake
Prep time: 15 min
Cook time: 40 min
Yield: 12
Ingredients: 2 cup(s) real butter, softened; 3 cup(s) sugar; 1 cup(s) whole milk; 12 - egg whites, beaten; 3 teaspoon(s) baking powder; 1 cup(s) corn starch; 3 cup(s) flour; 2 teaspoon(s) vanilla extract

(1 RATING)

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Barbara Eaton

Watertown, NY

Updated on Mar 10, 2011

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.

Rate

prep time 15 Min

cook time 40 Min

method ---

yield 12 serving(s)

Ingredients

2 cups real butter, softened
3 cups sugar
1 cup whole milk
12 - egg whites, beaten
3 teaspoons baking powder
1 cup corn starch
3 cups flour
2 teaspoons vanilla extract

How To Make jessie johson's bride's cake

Step 1

Cream together butter and sugar.

Step 2

Add milk.
Step 3

Add 12 beaten egg whites.
Step 4

Sift together and then add: baking powder, corn starch, and flour.
Step 5

Add vanilla.
Step 6

Beat all together until throughly mixed.
Step 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.
Step 8

Remove from pans, cool on wire rack and frost.
Step 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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