Layer Cake

  • Yield: 15 servings

"My husband and I recently purchased a 170-year-old house. While I was cleaning away decades of dust, I found this old recipe beneath the floorboards. It was written with a quill pen and dated Sept. 3, 1898. It was simply titled 'layered cake,' with no baking instructions. I gave it a try, and it's the best cake I have ever made."


3 1/2cups all-purpose flour
1teaspoon baking powder
4 egg whites
2cups sugar
1/2cup butter, softened or melted
1cup milk


  1. Preheat oven to 350F.
  2. Mix flour and baking powder in a bowl and set aside.
  3. Then beat egg whites, butter, and sugar in another bowl (see “Tips,” below).
  4. Add flour mixture and milk alternately to egg mixture, mixing well.
  5. Bake for about 30 minutes in two greased 8 1/2-inch round pans. Top with your favorite frosting.

Tips From Our Test Kitchen: For a lighter version of this cake, cream butter and sugar, add flour mixture and milk alternately, then whip egg whites, and fold them into mixture.

Patricia Wolford, Batesville, Ind.

Nutritional Info *per serving

  • Glycemic Load 18
  • Calories 280
  • Fat 7g
  • Saturated Fat 4g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 1.5g
  • Cholesterol 20mg
  • Sodium 110mg
  • Potassium 70mg
  • Carbohydrate 50g
  • Fiber 1g
  • Sugars 28g
  • Protein 5g
  • Trans Fat 0g
  • Vitamin A 4%
  • Vitamin C 0%
  • Calcium 4%
  • Iron 8%