1936 Whipped Cream Cake Recipe || Glen & Friends Cooking

1936 Whipped Cream Cake Recipe || Glen & Friends Cooking


welcome friends welcome back it is
Sunday morning and we’re going to do another recipe out of an old cookbook
this time we’re going back to the Walsh County cookbook published in Grafton
North Dakota in 1936 and I want to try this whipped cream cake
it sounds really interesting it gets all of its fat from the whipped cream and it
gets most of its loft from the whipped cream and whipped egg whites and I’m
just fascinated by it I don’t think I’ve ever had a cake like this so I really
want to try it it also tells you to sift the flour and the dry ingredients four
times normally I don’t sift anything in this case I think it’s very important to
sift so there’s the flour baking powder salt and sugar and it says to sift it
four times and I the reason I think this is important really is because the loft
is going to come from the whipped eggs and the whipped cream and I think that
having this flour really nice and light is going to make that better okay next
up is to whip three egg whites so we’ll just separate our eggs yoke’s would be really good in a pudding
i don’t know what i’ll make with them yet but I’m sure I’ll figure something
out okay the eggs are looking good don’t overbeat
them don’t beat them until they’re drying grainy that’s a mistake I always
make next is to beat the cream or whip the cream asks for one cup of heavy
cream or sweet cream as for one cup of sweet cream so I’m using 35 percent milk
fat cream called whipping cream where I live I can use the same whisk because
I’m doing the egg whites first and then the cream if you did the cream first you
would have to wash the whisk this way is going to be fine so same sort of thing
beat it up until you get to stiff peaks okay I’m gonna say that’s good
clean that off now it says mix lightly together and then mix in the water and
the vanilla so let’s see how this goes egg whites into cream or cream into egg
whites let’s go egg whites into cream and we’ll fold that together and see
what happens okay put in the vanilla and then the water okay I got to tell you when I started
adding the water into here I was a little bit worried but it’s mixed in
really nicely this is a really good-looking mixture now we have to put
the flour in a little at a time so I’m gonna get a spoon and I’m just gonna
spoon in maybe a quarter of this and then fold it in okay so mixing this together I needed to
be a little bit more aggressive than folding I found that the flower didn’t
mix in really easily and that I was getting clumps so I needed to mix it a
little bit more than just uh than just a fold now again no instructions about
baking I’ve chosen a nine by nine square I’ve
put a piece of parchment paper in here as a sling so I can pull the cake out
easily as I’m looking at this I’m thinking a bundt ring would work really
well or just a tube pan in general would work really well I’m gonna give this
Square a try and see what happens so scrape it into the pan I’ve got the
oven preheated to 350 and I’m gonna go about twenty or twenty five minutes and
see what happens and then come back and check it make sure it gets into the
course there you go and into the oven okay
Oh Glenn hey friends mmm that’s a pretty fluffy looking cake you got there yeah
so I’m intrigued by this one because I’ve never had one like this before
and I think it’s somewhere between an angel food cake and just a plain white
cake super fluffy yeah so it’s got that that it’s got a really nice have a lot
of eggs is that why it’s angel food II it’s got three egg whites and no egg
yolks and whipped cream Oh so there’s no butter or other fat
there’s no butter lard shortening no all the fat comes from the whipped cream that is a really good way cake mm-hmm
which which means that it’s fluffy mm-hmm it’s it’s still a little bit warm
which is kind of nice too like a drizzle of like a fruit compote over the top
yeah cuz like white cake it doesn’t have a huge amount of flavor
right it’s not a lemon cake or yeah it is a lovely cake base for anything but
you could put lemon zest in this and and make just an like under – like a really
great yeah or drizzle on top strawberries
raspberries do it in a bunch pan I think a bundt pan or two pan would work for
this as well it would probably also work on any type of a cake that you’re
putting what layers and you have things in the middle like if you you know some
some strawberries fresh strawberries and mmm I don’t give you a thumbs up mm-hmm
so very good cake so it definitely is partway between an angel food cake and a
regular white cake doesn’t use as many the egg whites cuz I’ve done a zero food
cake it’s gonna say it’s probably much easier to make that an angel food cake
I’m guessing dozen egg whites an angel food getting out of work which leaves
you with a lot of yolks when we’re very yeah um I give this one
two thumbs up if I had three thumbs I’d give it three thumbs up yeah you can
take my okay excellent excellent cake give this one a try
thanks for stopping by see you guys soon you

71 thoughts on “1936 Whipped Cream Cake Recipe || Glen & Friends Cooking”

  1. adding liquids to beaten eggwhites always feels wrong, but works surprisingly well. I have a great red wine cake recipe where you do this
    Edit for the recipe:
    Ingredients:
    4 large eggs, seperated
    200g Butter, room temp
    200g Sugar
    250g Flour
    1 Tsp cinnamon
    2 Tsp dutch process cocoa powder
    125ml red wine
    100g grated or finely chopped bittersweet chocolate
    1.5 Tsp baking powder

    Procedure:
    Cream butter and sugar together, mix in egg yolks. Mix in dry ingredients. Whip egg whites (not too stiff, as shown in this video), then fold in the red wine, and fold everything together. It will look really weird, the red wine combined with the egg whites will turn blue.

    Fill in buttered and floured bundt cake form, bake at 180C for 45 minutes to an hour, depending on how your oven works and how your form is shaped. Toothpick test!

  2. Looks like what we in Norway call wet cake. Itโ€™s a sponge made without any fat. We lightly drizzle the layers with a light syrup or juice or milk and fill and decorate with whipped cream and fruit . Itโ€™s the traditional birthday and wedding cake over here. We also cover this kind of cake with a thin layer of Marzipane on top of the cream , then itโ€™s just called Marzipane cake.

  3. My mother would make a cake very similar to that, but taller and baked in a tube pan. When the cake was completely cool it would be sliced into three horizontal layers, then the layers filled with with set red Jello (usually strawberry, cherry or raspberry flavor) which had been broken up with a whisk or hand cranked beater. After reassembling the layers the cake was "frosted" with sweetened whipped cream. Sorry, but I don't know if the cake had a name. To us it just called it "Jello cake".
    I think the recipe was originally from a Jello box from the 1920s or 30s.

  4. Oh! What a lovely cake recipe. The fact the only fat is whipping cream is very intriguing. I think what I might do is whip those whites with some or all of the sugar into a meringue. Separately, I'd whip the cream with the flavoring, and I'd probably opt for lemon or orange extract. Maybe then incorporate all of the flour into the cream, then fold in the meringue at the end? Just thinking of making it using a chiffon cake method!

  5. I hope we can get 1 episode with your wife doing the cooking for 1 of these recipes. Then have you come in the end to taste test. I love your content guys keep it up!

  6. That looks like a great cake, Glen. As for those egg yolks, you said it yourself: pudding. I'd like to see your take on a baked banana pudding.

  7. I think you have a typo in your recipe. You list 50 ml flour, and I'm pretty sure it should be 500ml.

    Looks yummy!

  8. I made a heavy whipping cream cake this week. The recipe I used was on the back of the Swans Cake Flour box at the bottom.

  9. This looks great. Going to give it a try.

    Itโ€™s similar to a recipe my wife makes and she puts the batter over a mix of strawberries and rhubarb. It comes out as an upside down cake. Could be worth experimenting with.

  10. Is it just me, or is the membrane in Canadian eggs getting thicker and thicker? I've cracked eggs before to have the membrane refuse to break, having to tear it with my fingers.

  11. Awesome recipe, looks much nicer than a run of the mill sponge cake. I bet it would pair well with some lemon curd or strawberry jam

  12. So many wonderful recipes get lost over time (or in my filing system.) You both are exceptionally thorough and insightful on tips, techniques and go-withs on this cake.

  13. Just a thought… Would this cake be better made with Canadian cake and pasrty for? I know that American flour of the Era of that book would be lower in gluten than ours here in Canada… Awesome cake๐Ÿ˜†

  14. This was all the rage in the late 80's (substituting heavy cream for butter in baked things to cut down on calories). It works, but the end product goes stale very quickly, compared to the butter equivalent.

  15. I've always been told when folding anying into whipped cream or eggwhites you need to use a metal spoon in order to avoid deflating it. No idea if this is an old wives tail, but it's in me and it hurts to see someone not do it.

  16. Pro tip: Make a whipped cream cake and top it with buttercream frosting to anger the food gods and be smited instantly

  17. The name of the other recipe ("Lost Raisin Cake") is fitting. Most of these 1930s recipes would be lost even if you had the book because they are mostly lists of ingredients and assume that the technique doesn't need much elaboration. Especially the baking temperature and time. Today we are so used to having all the details explicitly laid out in the recipe that a recipe like this would get passed over except for folks like Glen (or Townsends) that enjoy the fun of bringing these lost recipes back to life.

  18. I'm making that for Thanksgiving dinner. Using a blunt cake pan putting a berry compote in the middle hole with whipping cream on the side. Thanks Glen

  19. INTERESTING! But question.
    Maybe I missed it but did you use heavy cream that was sweet? Or was it just regular heavy cream and you added sweetener to it?

    You know what? I'll just read the recipe like you said to check!

  20. That cake hits all the right points, easy to make, no weird ingredients, simple yet versatile &, best of all, delicious!

  21. Looks like a cake my grandmother made.ย  Sounds odd now, but she sliced it in half and then spread home made apple/concord grape jelly between the slices (cold cake, not warm).ย  I remember that part being tricky, avoiding tearing while spreading and thenย putting the top slice back on.

  22. When I have a beaten eggs white cake recipe, I beat half of the sugar into the egg whites so they donโ€™t deflate while I mix all the other ingredients.

  23. Cooked icing on top. 1/2โ€-3/4โ€ thick. ๐Ÿ‘๐Ÿป๐Ÿ‘๐Ÿป๐Ÿ‘๐Ÿป๐Ÿ’ฅ๐Ÿ‡จ๐Ÿ‡ฆ

  24. I always like plain white cake. I would give her pony tail a 'thumbs up" too. I'm gonna add one half cup coconut oil.

  25. An observation: I've been checking out Glen & Friends catalog of videos and there seems to be a glaring omission; the Nanaimo bar. I look forward to whenever Glen & Friends gets a chance to do a video for Nanaimo bars.

  26. I just made this and it is absolutely delicious. Very fluffy and moist. Oh, I added the lemon zest as suggested, seems add a nice flavour to it.

    The baking time was a bit longer (around 40 minutes) in my oven.

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