$200 cake? What the?
We flipped through the pages of Aunt Lou’s recipe binder and came across a recipe, written in fountain pen I might add, with a simple title that just said $200 Cake. I said to my husband “we need to try this!” $200 would have been a small fortune during those times.
Aunt Lou didn’t put a date on this recipe…
It was written in fountain pen. Hmm. The ball point pen was widely introduced in the 1950’s. I am going to go with 1940 just to keep it simple. I ran this through the CPI inflation calculator. In today’s dollars, a cake in 1940 that was $200 would be valued at $3,341.66 in 2014! Wow, that would rank up there with cakes made by Chef Duff!
We were presented with a small challenge: it just had a list of ingredients and at the bottom “#325”
Which I took to mean 325 degrees. The only other indication of any type of procedure was a small line drawn between “2 teas baking P, 1 vanilla and 2 egg whites stiff”.
Let’s get into making that cake
Cream the butter and sugar first, then add the egg yolks. 1 cup of water and then the cake flour. This made a very sticky, gluteny (is that even a word?) almost like a runny pizza dough type batter.
We set that aside in a separate bowl and whipped up the egg white mixture. We then combined the two mixtures and it came out looking like a pretty nice smooth cake batter.
The cake turned out heavy but with a nice smooth texture. It’s lighter than a pound cake, and heavier than your typical store bought sheet cake.
Now for taste testing.
I took one to my office and shared with my co-workers and they loved it. The prevailing comment by my academic colleagues was that ” it’s taste and texture was what cake is supposed to be.” Someone also said it reminded them of eating strawberry shortcake in a “cake” version.
If you want to try some other interesting cake recipes here are some to bookmark for later. Here is another recipe from Aunt Lou for feather cake that is similar to pound cake but a bit lighter. If you want to try something a little more exotic for a baking project try this Swedish Tusendbladstarta or Swedish almond cake. If you like tropical flavors, here is a cake from the Caribbean: Jamaican toto has a wonderful coconut flavor.
Aunt Lou’s $200 Cake Recipe
Here is a 100+ year old family recipe for an old fashioned traditional cake. This from scratch recipe is east make and makes a nice homemade dense white cake that is really flavorful.
- 1 1/2 cups granulated sugar
- 1/2 cup butter room temperature
- 2 egg yolks
- 1 cup water
- 2 cups cake flour
- 2 tsp baking powder
- 2 tsp vanilla
- 2 egg whites
Whipped cream frosting:
- 1 cup heavy whipping cream
- 1/3 cup sugar super fine or powered sugar
- 4 Tbsp strawberry pureé
Beat the sugar and butter until well combined.
Add egg yolks until fully combined.
Add the water and flour and beat slowly until combined and the batter is smooth and sticky, set aside.
In a separate bowl beat the egg whites, baking powder and vanilla until you have stiff peaks.
Fold the egg white mixture into the batter until smooth and consistent.
Aunt Lou writes: "If seems thin, add a little flour."
Pour into 2 or 3 nine inch cake pans evenly distributed and bake at 325 for approximately 30-35 minutes or until a cake tester comes out clean.
Whip the heavy whipped cream until very thick.
Add the powdered sugar.
Add the strawberry puree.
Whip until thick and stiff.