While flipping through the collection the other day I realized that I haven’t tested any of Lucie’s recipes in a while. That’s just not acceptable.
So today I bring you Mother’s Tip Top Cake.
No, I am not kidding.
Gertrude was an Irish immigrant that bore 11 children, half off whom she hauled all the way to California in 1910 by train so that her son could breathe easier. Lucie was 6 years old at the time, and her train ticket was half the fare. The family returned to Michigan four years later to help care for Gertie's ailing father-in-law.
We are a sturdy lot. But we are lovely too.
Tip Top Cake is just that. It is quick and uncomplicated and lovely and delicious, somewhat like angel food but more succulent. It’s perfect for heaping on fresh fruit or sauce or soaking with a little bit of rum. The day I made it I mashed up some canned peaches with juice and mixed with a diced up fresh peach from the farmer’s market. Today I served it for breakfast with a quick blueberry sauce. Enjoy.
Mother’s Tip Top Cake
1 ½ cup sugar
½ cup butter, softened
1 cup sweet milk (modern translation: regular milk)
1 ½ cup flour
2 tsp baking powder
3 egg whites
1 tsp vanilla
Preheat oven to 350°. In a medium bowl, cream sugar and butter together. In a small bowl sift the flour and baking powder together. Add the milk and flour mixture alternately, and stir until well mixed. Beat the egg whites until stiff peaks form, and fold them and the vanilla in until mixed together.
Pour into a Bundt pan or 3 9” round pans and bake for 30-35 minutes or until toothpick comes out clean.
Cool for 10 minutes, then remove from pan.
Blueberry Sauce: Toss a handful or two of fresh or frozen blueberries in a saucepan and sprinkle enough sugar to coat. Add just a little water (1/2 cup) to keep the blueberries from scalding. Heat to boiling for 5 minutes until everything is saucy. Remove from heat and cool. Congratulations. You just made jam.