Blowing the dust off...

Another 'oldie': from the August 1969 Gourmet, White Mountain Cake.

This one came from one my favorite sections, the 'You Asked For It' column.

The cake, apparently, came a bakery in Philadelphia, which had gone out of business.

Interesting cake base. Butter and powdered sugar, creamed. Add lemon juice and vanilla, then alternate between dry (flour, cornstarch, baking powder, mace---I used nutmeg instead---, and salt) and wet (milk and Sherry). Pour into eight-inch cake pans, and bake till golden.

Frost with an Italian meringue: powdered sugar and water, brought to boil, which is then beat into stiff egg whites (this part takes forever...).



(Rustic, isn't it?)

Very light cake, with the Sherry coming through. Matt liked it, and it's a nice change from all the chocolate, over-the-top cakes I'm usually drawn to.