This cake is a 100 year old treasure. Discovered in an old McCall's cookbook published in 1910.

#mycookbook

Idea from Meow

Ever time I make chiffon cakes, I have 3 egg yolks left over. I got tired of eating caramel custard, so I wanted make baked desserts.The batter doesn't expand a lot, so do not put too much into each mould. My family loves them so much, they disappear in an instant. For 10 x 6 cm [3.9 x 2.4 in] madeleine moulds. Recipe by Asamato

I was wondering if I could make my own yogurt egg jelly cake, so I tried making it. The fluffy and juicy texture is the best . The taste is extremely simple lol. When I increased the amount of egg yolk and added in honey, it plumps up nicely, but overall it is better to just leave the ingredients for the yogurt egg jelly as-is . I rewrote the recipe because I learned that it might swell up and then shrivel too much in December 2008, so I added memos in the steps.*12.2008* I received a tip that this will swell up and then shrivel. I bought a hand mixer, and understood the reason when I tried using it. It seems that overwhipping the eggs seems to be the source of the problem. After adding in the skim milk in Step 2, using a hand mixer to whip it even at a low speed will overwhip it and make the meringue hard. For those of you using a hand mixer, please use an egg beater in Step 2 without using the hand mixer and please just lightly mix it. For 12 cm [4.7 in]x15cm paper carton or newspaper (half the size) mold 12 cm in diameter. Recipe by twin-twin

I just can’t say enough how amazing this cake is. Made with egg whites only, it’s light like an angel food cake but with a nice crumb. It was melt in your mouth delicious still slightly warm from the oven.  #cake

Oil makes this cake extra soft

I wanted to make a delicious sweet using the leftover egg whites I always have from making cookies.This is made with what you usually have at home, but it's surprisingly delicious! Your friends and family will love it.You can make this while you wait for your cookie dough to chill in the refrigerator.The egg whites will whip up better if they are cold, so if you won't be using them right away, keep them in the refrigerator until you're ready.Beat the egg whites REAL well. Recipe by michi0125

#cookclick

DELICIOUS....that is all.

My recipe book was handed down to my mother to me. In it are recipes that were hand written by my grandmother over 70 years ago. My goal is to document these old recipes and make them in the way that my grandmother would have. Some of these recipes are from my great-great grandparents from South Carolina - before the Civil War.