Cream Cake. Mrs. Ned Thatcher. Recipe

Cream Cake Recipe - Mrs. Ned Thatcher

Cream cake is a classic dessert that has been enjoyed for generations. Its light and fluffy texture, combined with a creamy filling, make it the perfect treat for any occasion. This recipe, passed down from Mrs. Ned Thatcher, is sure to be a crowd-pleaser. Let's dive into the details and learn how to make this delightful cream cake.

History and Fun Facts:
Cream cake has a rich history that dates back many years. The exact origins of this dessert are unclear, but it has become a cherished recipe in many households. Its popularity grew during the 19th century when cake baking became more prevalent.

The combination of butter, sugar, and cream creates a moist and tender cake that is loved by many. This recipe has been adapted and modified over time, but the core ingredients and preparation method remain consistent.

Now, let's gather the ingredients and get started!

Ingredients:
- Two cups white sugar
- One-half cup butter
- One cup sweet milk
- One cup corn starch
- Two cups flour
- Two teaspoonfuls baking powder
- Whites of seven eggs, beaten and added last

For the filling:
- One pint cream
- Sweetener (to taste)
- Flavoring (to taste)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

2. In a mixing bowl, cream together the butter and sugar until light and fluffy.

3. In a separate bowl, combine the cornstarch, flour, and baking powder. Gradually add this dry mixture to the butter and sugar mixture, alternating with the sweet milk. Mix until well combined.

4. In another clean mixing bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the cake batter, ensuring they are fully incorporated.

5. Divide the batter equally between the prepared cake pans, smoothing the tops with a spatula.

6. Bake in the preheated oven for approximately 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean.

7. Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.

8. While the cakes are cooling, prepare the filling. Whip the cream until it thickens and forms peaks. Sweeten and flavor it to your preference. Popular choices include vanilla, almond, or a touch of lemon zest.

9. Once the cakes have cooled, carefully slice each cake horizontally in half, creating four cake layers.

10. Spread a layer of the whipped cream filling onto the bottom cake layer. Repeat with the remaining layers, ending with a layer of cream on top.

11. Optional: You can decorate the cream cake with additional whipped cream, fresh fruit, or chocolate shavings for an extra touch of elegance.

12. Refrigerate the cake for at least one hour to allow the flavors to meld together and the cream to set.

Now, it's time to indulge in this luscious cream cake!

Similar Recipe Dishes:
If you enjoyed making and savoring this cream cake, there are other dessert recipes that you might want to explore.

1. Strawberry Shortcake: A classic summer dessert that features layers of buttery shortcake, fresh strawberries, and whipped cream.

2. Tiramisu: An Italian favorite that combines sponge cake soaked in espresso, layered with a mascarpone cheese mixture, and dusted with cocoa powder.

3. Boston Cream Pie: Not actually a pie, but a cake with alternating layers of vanilla custard or cream filling and chocolate ganache.

4. Angel Food Cake: A light and airy cake made with egg whites, sugar, and flour, often served with a drizzle of chocolate sauce or fresh fruit.

These dessert recipes are perfect for special occasions or a sweet ending to a meal. Experimenting with different flavors and textures will ensure that you never run out of delectable treats to enjoy!

Happy baking and enjoy your homemade cream cake!