Separate eggs leaving out two whites for filling.Īdd butter and sugar creamed together, then the milk, flour, baking I found this slight formula variation with a different name. It is not uncommon to call certain small cakes, especially, to be called cookies or viseversa, even today. One of those cook books contained the One Two Three Cake recipe.Ĭanadian Home Cookbook published a recipe in 1877 named 1 2 3 4 cake which actually made a cookie instead of a cake. I was surprised to learn Duncan Hines published cookbooks. I have searched extensively for origin of this recipe with no conclusion.ĭuring my search I confirmed Swans Dawn used to sell cake mixes, as I thought. 1 2 3 4 Cake Recipe Variationsġ teaspoon freshly grated lemon zest History Of One Two Three Four Cake Recipe This is the best yellow cake I have ever tasted. The possibilities are endless with this basic, classic cake and the variations listed below. Substitute bananas for the strawberries, and top with yummy Hot Chocolate Sauce and the Homemade Whipped Cream for another quick desert. Make a scrumptious Strawberry Shortcake by covering the individual slices with fresh or frozen, sliced or whole strawberries and top with Homemade Whipped Cream or Greek yogurt. Three 8' round, two 8'square or two 9' round cake pans for 30-35 Without all the extra measuring and mixing.Īlso double the recipe to make a layer cake. Cake Baking Tipsĭouble the One Two Three Four Cake Recipe to make two loafs or one tube cake.Įat one loaf now and freeze the second one for later.Ĭan also double the recipe, then divide the batter and add different Your favorite frosting or icing, if you prefer. Serve it hot right out of the oven or cool and frost with This One Two Three Four Cake needs no frosting except for Remove from pan and place on rack to cool Test further for done, stick a toothpick into center of cake.īe clean when removed with no gooey cake sticking to it. for 40-45 minutes until lightly browned and sides are pulling away from the pan. Pour batter into a 9' x 5' prepared (bottom lined with waxed or parchment paper, greased and floured) loaf pan.īake in a preheated oven 325F. Technique that produces a light, tender cake.īeaten egg whites and mix on medium speed just until whites and yellow Use a light hand here so you do not over beat the flour. Speed mix in flour and milk alternately, starting and ending with Stir in vanilla, butter and nut flavoring and vanilla extract. Yolks, one at a time, beating well after each addition. Gradually add rest of sugar and cream until light and fluffy. Is incorporated and soft peaks are higher. Gradually add one half of the sugar and continue mixing until all sugar My flour onto a piece of waxed paper to save washing an extra bowl.Įgg whites in a mixing bowl on high speed until soft peaks form Sift together flour, baking powder, and salt twice. 1/2 teaspoon vanilla, butter and nut flavoring.1 1/2 cups sifted cake or light (winter wheat) flour.I have divided the recipe in half to make only one loaf. The original recipe called for 1 pound each of butter, sugar, eggs and flour. It is moist and delicious with a pronounced butter taste. It has a fine grain, velvet like texture due to I saw it in an old cook book published 1891. It is an old fashioned classic cake recipe found in most old cookbooks after it's introduction. One Two Three Four Cake recipe, aka 1 2 3 4 cake, is a popular recipe among those who prefer their cakes baked from scratch.

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