Velvet Cake
A dish where butter and sugar do the work.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- ½ cup butter
- 1½ cups sugar
- Yolks 4 eggs
- ½ cup cold water
- 1½ cups flour
- ½ cup corn-starch
- 4 teaspoons baking powder
- Whites 4 eggs
- ⅓ cup almonds, blanched, and shredded
Make it lactose-friendly
- ½ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Cream the butter, add sugar gradually, yolks of eggs well beaten, and water. Mix and sift flour, corn-starch, and baking powder, and add to first mixture; then add whites of eggs beaten until stiff. After putting in pan, cover with almonds and sprinkle with powdered sugar. Bake forty minutes in a moderate oven.
Nutrition (estimated, per serving)
| Calories | 457 |
|---|---|
| Protein | 4.2 g |
| Fat | 16.8 g |
| Carbs | 74.3 g |
| Fiber | 1.8 g |
| Sodium | 291 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States