America's Cookbook Two-Egg Cake + Chocolate Frosting
Author: 
 
This Two-Egg Cake is from America's Cookbook [1942] and has been slightly revised. More milk adds moisture and incorporated stiffly beaten egg whites make the batter spongy.
Ingredients
  • 2 cups sifted cake flour
  • 2½ tsp. baking powder
  • ¼ tsp. salt
  • ½ cup butter
  • 1 cup sugar
  • 1 tsp. vanilla extract
  • 2 eggs, separated
  • 1 cup milk
  • -----
  • ¼ cup butter, room temperature
  • 2 cups confectioners sugar, divided
  • 5 Tbsp. unsweetened cocoa powder
  • ½ tsp vanilla
  • dash of salt
  • 3 Tbsp. milk
Instructions
  1. Preheat oven to 350.
  2. Mix and sift flour, baking powder, and salt together in a medium bowl.
  3. In a large bowl, cream butter until soft and smooth, and gradually add sugar, creaming until fluffy.
  4. Add vanilla and beat in well-beaten egg yolks. Add flour, alternately with milk, beating until smooth after each addition. Set aside.
  5. Using an electric mixer, beat egg whites until stiff peaks form. This takes about 7 minutes, depending on which device you use. I used a hand mixer.
  6. Fold in thoroughly the stiffly beaten egg whites to the sugar/butter/ flour mixture.
  7. Turn into two greased round pans and bake: in a square pan for 40 minutes, in two round pans for 25 minutes, in cupcake pan for 25 minutes.
  8. For the frosting: Cream butter with an electric mixer. Gradually add 1 cup of powdered sugar. Once well incorporated, as cocoa powder and the the remaining 1 cup of powdered sugar. Then, mix in vanilla, salt, and just enough milk until frosting reaches the desired consistency.
  9. Let cake cool completely before frosting. Once frosted, garnish with herbs, berries, and flowers.
Recipe by Sense of Taste at https://sensetaste.com/americas-cookbook-two-egg-cake-chocolate-frosting/