• Marne Platt

Vintage White Cake: An Easy, Tasty, Gluten Free Flashback

Updated: Feb 8



I love old cookbooks, don't you? A bit tattered around the edges, with spills, stains, notes, and dog-eared pages. The spine is broken so it opens naturally to a few well-loved recipes.


You just know that someone loved that book, finding inspiration for everyday meals and special occasions. Maybe it's even been passed down through generations.


When I find a cookbook like that, I try to give it a home, and to learn from the cooks who loved it before me.


That's how I found this recipe. The cookbook is called 'The Home Cookbook." I have the 70th edition, published in 1877. Yup, 70th, edition, almost 150 years ago (read more about it here).


It's super-simple, with 4 ingredients. Just 3 steps: mix, bake, and enjoy.


Are you ready? Here we go!

Vintage White Cake


1 cup sugar

1 cup rice flour

5 eggs

1 Tablespoon flavoring of your choice: lemon and orange extract or juice work well


Preheat the oven to 375F/190C.


Mix the ingredients together in a bowl, stirring vigorously. Quickly pour the batter into a greased loaf pan or 8-inch square sheet pan. Bake for 15 minutes, then test for doneness with a toothpick. When the toothpick comes out clean and the top is lightly browned, take it out of the oven and cool before removing it from the pan.


I like to take a tart jam (apricot works well) and gently run a line of it down the middle of the cake before putting it in the oven. The jam sinks into the cake to make a filling. Wow that's good!


This simple cake is so versatile: top a slice with berries and cream, or ice cream and grated chocolate for an easy and delicious dessert. Sprinkle the top with a mix of cinnamon, brown sugar and cardamom before baking for a cinnamon coffee cake. Or enjoy it warm from the oven with a cup of coffee or tea, for a moment of peace in your busy day.



Find more easy recipes like this one in Easy, Tasty Gluten Free. Get your copy here


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