Saturday, October 29, 2016

Topsy Turvy Cake ...1925

One of the great things about going to estate sales, yard sales and library book sales, is finding antique books and magazines. Two recent purchases were copies of American Cookery magazine, March and April 1925. I'll take a slight break from posting genealogy information, and share this recipe. This doesn't appear to be a Topsy Turvy Cake as today's version-where every layer is crooked, but instead  appears to be more like a sponge cake. Might have to try this - let me know if you try it :)

Topsy Turvy Cake

"Into a well-buttered frying pan put one cup of brown sugar, packing it well and evenly all over the bottom.
On this spread one cup of canned pineapple, or cherries, strawberries, apple sauce , ect.  Sprinkle with chopped walnuts, and pour over the batter: Beat the yolks of two eggs, add one cup of sugar, one cup of flour, sifted with a pinch of salt, and one teaspoon of baking powder, thinning out with a quarter cup of water.
Add any desired flavoring, and fold in the beaten whites of the two eggs. Bake like an ordinary sponge cake. Turn out and serve warm or cold with whipped cream over it."
Miss G.N. Evans