Why is it called silver cake?

Because it uses only egg whites and turns out pale, white in the crumb – the counterpart to the gold cake, which uses the egg yolks.

What do I do with the nine egg yolks?

The yolks can be used for gold cake, custard or eggnog. In the household around 1900, silver and gold cake often went hand in hand precisely to use up the whole egg.

Silver Cake

Silver cake from 1900: a pale loaf cake made only with egg whites, of butter, sugar, cream and flour, leavened with baking soda and cream of tartar, flavored with almond drops and baked for one hour.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 267 (falt i det fri)

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About the dish

Sølvkake er den lyse tvillingen til gullkake: den bruker kun eggehviter (ni av dem), som gir en hvit, finporet krumme. Erken og Caroline Steens 1900-versjon var en god måte å bruke opp eggehviter til overs fra bakst med eggeplommer.

How to make it

1
Cream butter and sugar
Cream the melted butter with the sugar until white.
2
Add the rest
Add the whipped cream, the flour and the remaining ingredients – baking soda, cream of tartar and almond drops.
3
Fold in the whites
Finally fold in the stiffly whipped egg whites gently.
4
Bake
Bake the cake in a greased and floured tin in a good, hot oven for one hour.

Changes from the original

Prisene er fjernet. Theske omregnet til ts. «Mandeldraaber» modernisert til mandeldråper. Fremgangsmåten er beholdt ordrett i modernisert form.

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1900 Modernisert

Til1900 Modernisert

1900 (korrekturlest, s. 267) → Modernisert~86% av teksten endretfjernetlagt til

~~Sølvkage.~~ 90 ~~gr.~~ g smør ~~. . . . . . . . . . kr. 0.18~~ (smeltet). 180 ~~» sukker . . . . . . . . . » 0.09 2½ dcl. fløde . . . . . . . . . » 0.20~~ g sukker. 2,5 dl fløte (vispet). 250 ~~gr. hvedemel . . . . . . . » 0.10~~ g hvetemel. 1 ~~theske natron . . . . . . . . » 0.00½~~ ts natron. 1 ~~— kremortartari . . . . . . . » 0.02~~ ts kremortartari. 6 ~~mandeldraaber . . . . . . . . » 0.03~~ dråper mandeldråper. 9 ~~æggehvider . . . . . . . . . » 0.27 kr. 0.89½ Det~~ stk eggehviter (stivpisket). Rør det smeltede ~~smør røres hvidt~~ smøret hvitt med ~~sukkeret, tilsættes~~ sukkeret.. Tilsett den vispede ~~fløde,~~ fløten, melet og de øvrige ~~ingredientser. Tilsidst~~ ingrediensene – natron, kremortartari og mandeldråper.. Vend til slutt forsiktig inn de ~~stivvispede hvider. Steges~~ stivpiskede eggehvitene.. Stek kaken i smurt og ~~strøet~~ strødd form i god, varm ovn 1 i én time.

Note til Modernisert

Prisene er fjernet. Theske omregnet til ts. «Mandeldraaber» modernisert til mandeldråper. Fremgangsmåten er beholdt ordrett i modernisert form.

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Frequently asked questions

Why is it called silver cake?: Because it uses only egg whites and turns out pale, white in the crumb – the counterpart to the gold cake, which uses the egg yolks.
What do I do with the nine egg yolks?: The yolks can be used for gold cake, custard or eggnog. In the household around 1900, silver and gold cake often went hand in hand precisely to use up the whole egg.

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