The perfect cake

Holiday season 2024 update: this is a post that gets hits often, so I thought I would update the recipe with the modifications I have made through the years.

1.  I add the eggs whole and do not quit the white separately anymore. After adding the eggs, beat the batter for a very long time. You can see the difference in texture and it’s one of the secrets of this cake. 

2. add the baking powder to the flour instead of the warm milk mixture, I only do that when the grandkids are around because I remember my mom entertaining us with the “growing milk”! 

3. The citrus glaze is still amazing but for the celebration occasions, I make this cake for, I use a cream cheese frosting.

After the granola picture the other day, Husband says I may have a career in food photography. I don't get these high compliments from him often and I may as well not, as this photo may have him take it back. The cake was in its very last uneven pieces when the camera was produced. I made it for Number Three's arrival. The recipe is handwritten in a notebook I took to Brazil when I was first married, to copy recipes from Mother's handwritten cookbook.

Bolo 1, 2, 3, 4

1 C Butter, beat with:

4 yolks

3 C sugar

add:

3 tsp baking powder in 1/2 C warm milk

alternate:

3 C flour with

1 C milk

fold in:

4 egg whites , beaten to form soft peaks

Bake it until done in a 350F oven, and enjoy... the perfect homemade cake.

We covered it with the juice of one lime, mixed with 1 C sugar, as soon as it came out of the oven. Yum!