Munchie Monday: Puff Cake

This 19^th century recipe from the Macculloch-Miller family makes a dessert that is a cross between a sweet bread and a cake. Since the recipe calls for yeast and beaten egg whites, it most likely predates chemical rising agents such as baking soda and baking powder. Recipes for traditional yeast cakes can be found around the world but typically include additional fillings such as dried or candied fruits and were prepared for special occasions.

Original Recipe –Puff Cake

Butter, half pound or one cup

Eggs, six

White sugar, three cups

Flour, six cups

Milk two cups

Yeast powder

Lemon, one

Beat the whites of the eggs separately.

 

Adapted Recipe—Puff Cake

(the original recipe, halved)

1 stick of butter, softened

3 eggs

1 ½ cups powdered sugar

3 cups flour

1 cup milk

Lemon (approximately 2 tablespoons of lemon juice plus zest of lemon)

2 1/4 teaspoons of active-dry yeast

Preheat oven to 375 degrees. Grease a bundt pan. Warm milk to 95-110 degrees and stir in yeast. Let stand for 20 minutes or until it forms bubbles. Sift flour and add flour to powdered sugar. Separate egg whites and egg yolks. Set egg yolks aside. Use an electric hand mixer to beat egg whites until they form peaks and set aside. Combine egg yolks and softened butter with flour/sugar mixture. Mix well. Add lemon juice and lemon zest. Add milk with yeast and fold in egg whites until well combined.  Pour batter into bundt pan, cover with dishtowel, and let rise for 1 hour to 90 minutes in a warm place. Bake for 22 to 25 minutes or until toothpick comes out clean. Allow to cool on baking rack. Serve with powdered sugar, glaze, or jam.

To learn more about English 19^th century cakes made with yeast, visit: Mrs Bird’s Yeast Cake – Nottingham Industrial Museum