Mammy's puff cake from Betty Crocker's Picture Cook Book by Betty Crocker

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on June 11, 2022

    This cake looks and tastes like a cross between an angel food cake and a white butter cake. The recipe starts with creaming sugar into butter to create a batter into which a lot of whipped egg whites (8!) are folded, so the technique is a cross between the two, as well. The batter did puff up a lot - each layer was about 1.5 inches high so 2-inch deep pans worked well (recipe doesn't mention how deep a pan to use). Cake layers were very flat on top so stacking was easy. They also handled being brushed with raspberry syrup very well and didn't get soggy. Flavored with vanilla and almond extract instead of lemon juice.

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