Velvet Cake
A dish where butter and sugar do the work.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 120 ml butter
- 350 ml sugar
- Yolks 4 eggs
- 120 ml cold water
- 350 ml flour
- 120 ml corn-starch
- 20 ml baking powder
- Whites 4 eggs
- 80 ml 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