Easy Life Meal and Party Planning: White Moon Cake

Wednesday, October 30, 2013

White Moon Cake - The Vintage Recipe Series

Welcome to our Vintage Recipe Series. We have collected Antique/Vintage Recipe Books for Years. When reading through these cookbooks we find it so interesting the type of ingredients used, like lard. I remember those days running down to the basement and scooping up a cup of lard out of a large metal container for my Mom.
Also the appliances were a far cry from what we have today, for example some of the recipes we're reading suggested that the ingredients be kept in a Ice Box.

We have come a long way and maybe the conveniences have changed but the recipes have remained a part of our lives. Join us in bringing back some of these old recipes and share your story with us.

Our first Vintage Recipe is White Moon Cake with Luscious Lemon Frosting. This was taken from All About Home Baking Cookbook by General Foods Corporation printed in 1933.

Initially I was hesitant about this recipe since it used baking powder. I was concerned about the flavor, texture and flattening in the middle. To my delight it turned out to be a beautiful white cake enhanced by a fresh lemon frosting.

Print Recipe

White Moon Cake Ingredients

3 cups sifted cake flour
3 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter
2 cups sugar
1 cup milk
1 teaspoon vanilla
5 egg whites, stiffly beaten

Directions

Preheat oven to 325 degrees F.
Spray the bottom of two 9 inch layer cake pans or use parchment paper cut to the size of the bottom of the pan.
Sift flour once, add dry ingredients and sift together three times.
Cream butter and add sugar gradually. Cream together until light and fluffy
Add flour, alternating with milk, in small amounts and beating after each addition until smooth.
Add vanilla.
Fold in egg whites.
Bake for 15 minutes at 325 degrees F. Then increase heat to 350 degrees F and bake 15 minutes longer.

Luscious Lemon Frosting Ingredients

1 tablespoon grated orange rind
3 tablespoons butter
3 cups sifted confectioner's sugar
2 tablespoons lemon juice
1 tablespoon water
Dash of Salt

Directions

Add orange rind to butter; cream well. Add part of sugar gradually blending after each addition.
Combine lemon juice and water; add to creamed mixture, alternately with remaining sugar, until right consistency to spread.Beat after each addition until smooth.