Vintage Meringue Cradle Cake: A Timeless Treasure from the 1953 Bake-Off
There’s a special kind of magic in discovering old cookbooks, especially those with a rich history. Last year, a thoughtful reader, knowing my passion for vintage recipes, sent me an antique Bake-Off book they’d found at a tag sale. It quickly became a cherished addition to my collection, not just for its recipes but for the stories it held within its yellowed pages. When I’m not actively baking from it, I find myself poring over its contents, absorbing the culinary traditions of a bygone era.
One afternoon, while idly flipping through its well-worn pages, a particular recipe caught my eye: “Meringue Cradle Cake.” Dated back to 1953, this recipe wasn’t one I had ever encountered online, which instantly piqued my interest. The description promised something truly unique and utterly delicious – a light, fluffy yellow cake encased in a delicate, crisp meringue crust. The technique itself sounded intriguing: line a tube pan with meringue, fill it with cake batter, then bake. The idea of a cake with a built-in crunchy, sweet shell was too tempting to resist. I knew I had to try it, to bring this vintage delight back to life in my own kitchen.
Adapting the Classic: Meringue Cradle Cake in a Loaf Pan
Rather than acquiring a specific tube pan, I decided to adapt the recipe, making a half batch and baking it in a standard loaf pan. This approach felt more accessible for home bakers and allowed me to experiment with the classic concept in a familiar form. Before diving into the baking, I did a quick online search to see if others had ventured into the realm of Meringue Cradle Cake. As it turned out, the esteemed baker Rose Levy Beranbaum had included her rendition in her acclaimed book, “Rose’s Heavenly Cakes.” Interestingly, she too had opted for a loaf pan for her version.
Serious Eats had even received permission to publish Rose’s Cradle Cake recipe verbatim, showcasing her meticulously detailed directions, her preference for buttermilk, and a distinct mixing technique. However, given that I had stumbled upon the recipe in the original Bake-Off book, I felt a strong pull to use that vintage formulation. It was a decision I certainly didn’t regret. The resulting cake was not only one of the most interesting bakes I’d attempted in a long time, but also surprisingly delightful and satisfying. The combination of the tender cake and the flaky, sweet meringue was truly remarkable, a testament to the ingenuity of mid-century American baking.
To help guide you through this unique baking journey, I’ve included detailed notes and typed out the exact recipe I followed for the loaf pan version. I’ve also provided a (very slightly) adapted version of the original tube pan recipe for those who wish to go truly traditional. Since this cake is unlike most modern bakes, I made sure to capture a few pictures throughout the process to illustrate each step and help you visualize the transformation.
The foundation of this cake begins with the meringue. First, you prepare your chosen pan. I used a 9×5 inch loaf pan for my adaptation. It’s crucial to grease the pan thoroughly before lining it with the meringue mixture. I admit, I might have been a little overzealous with the cooking spray due to a nagging worry about the cake sticking. Fortunately, the cake released quite easily after baking. For future attempts, I would highly recommend lining the pan with parchment paper as well as greasing, especially if you’re baking a cake with such a delicate exterior. This provides an extra layer of non-stick assurance and makes for a cleaner release.
Once your meringue is prepared and carefully spread along the bottom and part-way up the sides of your greased and possibly parchment-lined pan, the next exciting step is to fill this sweet, airy cradle with the rich, fluffy cake batter. The contrast in textures and flavors is what makes this cake so extraordinary.
The cake then bakes for approximately 45-50 minutes in a moderately warm oven, allowing the cake to rise and cook through while the meringue crisps and turns a beautiful golden brown. After the baking is complete, resist the urge to immediately flip the cake. It’s important to allow it to cool slightly in the pan. After about 5 minutes, you gently loosen the edges of the cake from the pan with a thin spatula. This crucial step helps prevent the delicate meringue crust from sticking or tearing when the cake is finally inverted.
Once loosened, let the cake continue to cool in the pan on a wire rack for another 20 to 30 minutes. This two-stage cooling process is vital for the cake’s structure and the integrity of the meringue. When it’s adequately cooled, it’s time to invert the cake onto a serving platter. For a loaf pan cake, a rectangular shaped platter would truly come in handy to showcase its elegant form. Alas, I didn’t have one at the time, but the cake still looked impressive regardless.
The true beauty of the Meringue Cradle Cake is revealed once it’s sliced. The cross-section showcases the distinct layers: the golden-brown, crispy meringue surrounding the tender, light yellow cake. Each bite offers a delightful textural contrast, a sweet crunch followed by a soft, moist crumb. It’s a dessert that truly offers an experience, not just a taste.
And here’s another perspective, further illustrating the unique structure and inviting texture of this vintage delight. It’s truly a cake that stands out, both visually and in terms of its delightful flavor profile.
For those interested in the original format, here’s the classic Meringue Cradle Cake recipe, slightly adapted from the 1953 Bake-Off book, presented in a style reminiscent of my old vintage cookbook. This version calls for a 10-inch tube pan and creates a larger, more traditional presentation of this magnificent dessert.
MERINGUE CRADLE CAKE (Adapted from 1953 Bake-Off Recipe)
This recipe delivers a magnificent cake, combining a light yellow batter with a crisp, nutty meringue crust. Perfect for special occasions or when you simply crave a unique and impressive dessert. Ensure all ingredients are at room temperature for best results.
Meringue Layer
Ingredients:
- 4 large egg whites (at room temperature, crucial for proper whipping)
- 1 cup granulated sugar
- 1 cup pecans, finely chopped (toasting them beforehand enhances flavor)
- 1 oz grated unsweetened chocolate (adds a subtle depth and a beautiful appearance)
Instructions:
- Beat the egg whites in a very clean bowl (free of any fat residue) until soft mounds begin to form.
- Gradually add the 1 cup of sugar, a tablespoon at a time, while continuously beating the egg whites. Continue beating until the mixture forms stiff, glossy peaks. This indicates a stable and well-aerated meringue.
- Gently fold in the finely chopped pecans and the grated unsweetened chocolate using a spatula. Be careful not to deflate the meringue.
- Spread this meringue mixture evenly over the bottom of a 10-inch tube pan that has been thoroughly greased and lined with waxed paper or parchment paper on the bottom. Extend the meringue about three-fourths of the way up the sides of the pan, creating a perfect “cradle” for the cake batter. Set aside.
Cake Batter
Ingredients:
- 2 cups SIFTED Pillsbury’s Best all-purpose flour (sifting is essential for vintage recipes to ensure lightness)
- 1 teaspoon salt
- 2 ½ teaspoons double-acting baking powder
- 4 oz unsalted butter (I used unsalted, at room temperature for easy creaming)
- 1 cup granulated sugar
- 4 unbeaten large egg yolks (at room temperature)
- 1 cup milk (at room temperature)
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 325°F (160°C).
- Sift together the flour, salt, and baking powder in a medium bowl. Sifting ensures all ingredients are well combined and aerated, leading to a lighter cake. Set this dry mixture aside.
- Cream the softened butter in a large mixing bowl until light and fluffy. Gradually add the 1 cup of sugar, creaming thoroughly until the mixture is pale and airy. This step is crucial for incorporating air and creating a tender crumb.
- Add the 4 unbeaten egg yolks, one at a time, beating well after each addition until fully incorporated. Beat the mixture for a couple of minutes on medium-high speed, scraping down the sides of the bowl frequently to ensure even mixing.
- Combine the 1 cup of milk with the 1 teaspoon of vanilla extract in a separate small bowl.
- Alternately add the dry ingredients and the milk mixture to the creamed butter mixture, beginning and ending with the dry ingredients (e.g., flour, milk, flour, milk, flour). Blend well after each addition, mixing only until just combined to avoid overmixing.
- Carefully turn the prepared cake batter into the meringue-lined tube pan, pouring it gently into the center of the meringue cradle.
Baking and Cooling
Instructions:
- Bake at 325°F (160°C) for 1 ¼ to 1 ½ hours. Baking time can vary, so check for doneness: a wooden skewer inserted into the center of the cake should come out clean. It’s crucial not to underbake, as this can affect the meringue’s stability. The meringue should appear golden and set.
- Cool the cake in the pan on a wire rack for 20 minutes.
- Loosen the edges of the cake from the pan with a thin spatula, running it carefully around the meringue-lined sides.
- Continue cooling in the pan for an additional 30 minutes longer before attempting to remove it from the pan. This extended cooling period allows the cake and meringue to firm up, making it easier to release.
- Invert the cake onto a serving plate. Carefully peel off any waxed or parchment paper from the bottom.
- Decorate the top of the cake with pecan halves dipped in melted chocolate, if desired, for an elegant finish. Serve at room temperature and enjoy this delightful vintage creation!
And here’s how I made the slightly smaller, more manageable loaf pan version. I specifically chose the widest 9×5 inch loaf pan I could find, ensuring it had fairly straight sides. This shape works beautifully to showcase the unique meringue cradle structure.
Recipe
Meringue Cradle Cake (Loaf Pan Version)
Anna
Ingredients
Meringue
- 2 large egg whites at room temperature, ensuring they whip to maximum volume.
- ½ cup granulated sugar for stability and sweetness.
- ¼ teaspoon vanilla extract to enhance the flavor.
- ½ cup finely chopped toasted pecans (toasting brings out their nutty essence).
- ½ oz unsweetened grated chocolate (see note below for chocolate type recommendations).
Cake
- 1 cup cake flour (approximately 114 grams, for a tender crumb).
- 1 ¼ teaspoons baking powder (for leavening).
- ¼ teaspoon salt (balances sweetness).
- 4 tablespoons unsalted butter at room temperature, softened.
- ½ cup granulated sugar (for sweetness and texture).
- 2 large egg yolks at room temperature (for richness and color).
- ½ teaspoon vanilla extract (classic cake flavoring).
- ½ cup milk at room temperature (whole milk is recommended for richness).
Instructions
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Prepare Your Oven and Pan: Preheat your oven to a moderate 325 degrees F (160°C). Adjust an oven rack to the lower third of the oven. This placement helps the cake bake evenly and prevents the meringue from browning too quickly on top. Thoroughly grease a 9×5 inch loaf pan, then line it with a piece of parchment paper, leaving an overhang on the longer sides to help with lifting the cake out later. Greasing and parchment paper are key to ensuring a clean release of this delicate cake.
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Mise en Place: Measure out all your ingredients for both the meringue and the cake. Have them ready and within reach (this is often called “mise en place”). This organized approach is particularly important for the meringue, as it needs to be used relatively quickly after preparation to maintain its structure.
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Begin with the Meringue: In a very clean, dry mixing bowl (preferably metal or glass, as plastic can retain grease), beat the 2 large egg whites until soft peaks just begin to form. The bowl and beaters must be free of any fat or egg yolk, or the whites will not whip properly.
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Sweeten and Flavor the Meringue: Gradually add the ½ cup of granulated sugar, one tablespoon at a time, continuing to beat the egg whites constantly. Keep beating until the meringue is stiff, glossy, and holds firm peaks when you lift the beaters. This signifies a well-developed and stable meringue. Beat in the ¼ teaspoon of vanilla extract until just combined.
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Fold in Pecans and Chocolate: Gently fold in the ½ cup of finely chopped toasted pecans and the ½ oz of unsweetened grated chocolate using a spatula. Be careful not to overmix and deflate the airy meringue.
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Form the Meringue Cradle: Carefully spread the meringue mixture over the bottom of your prepared 9×5 inch loaf pan. Then, gently extend the meringue up the sides of the pan, covering a little over halfway up the walls. Take your time to create a nice, even “cradle” that will hold the cake batter. Set the pan aside while you prepare the cake batter.
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Prepare Dry Cake Ingredients: In a separate medium bowl, sift the 1 cup of cake flour, then stir it together with the 1 ¼ teaspoons of baking powder and ¼ teaspoon of salt. Sifting the flour helps to make the cake light and airy and ensures there are no lumps. Set this dry mixture aside.
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Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, cream the 4 tablespoons of room temperature unsalted butter and ½ cup of granulated sugar until the mixture is light, fluffy, and pale in color. This process incorporates air into the butter, contributing to the cake’s tender texture.
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Add Egg Yolks and Vanilla: Beat in the 2 large egg yolks, one at a time, ensuring each is fully incorporated before adding the next. Then, beat in the ½ teaspoon of vanilla extract. Continue beating the mixture on high speed for a couple of minutes, scraping down the sides of the bowl frequently with a spatula to ensure all ingredients are well combined and no butter clings to the edges.
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Alternate Dry and Wet Ingredients: With the mixer on low speed, alternately add the sifted flour mixture and the ½ cup of room temperature milk to the butter mixture, beginning and ending with the dry ingredients. A typical pattern is: 1/3 flour, 1/2 milk, 1/3 flour, 1/2 milk, 1/3 flour. Mix only until just blended after each addition; overmixing can lead to a tough cake. The final batter should be smooth and cohesive.
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Fill the Meringue Cradle: Gently pour the prepared cake batter into the meringue-lined loaf pan. Ensure the batter settles right down the center of the meringue cradle, creating a distinct separation between the cake and its crispy shell.
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Bake to Golden Perfection: Bake the cake in the lower third of your preheated oven for 45-50 minutes. The exact baking time may vary depending on your oven. The cake is done when a wooden skewer or toothpick inserted into the center comes out clean. The meringue should look beautifully golden brown and firm.
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Cooling and Inverting: Once baked, do NOT invert the pan immediately. Let the cake cool in the pan on a wire rack for about 5 minutes. This allows it to set slightly. After 5 minutes, carefully loosen the edges of the cake from the pan with a thin, flexible spatula, especially around the meringue layer. Then, set the pan back on the rack for an additional 25 minutes to cool further. This extended cooling period helps the cake to firm up and prevents the delicate meringue from tearing when inverted.
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Serve and Enjoy: Once cooled sufficiently, carefully invert the cake onto a serving plate. Gently peel off the parchment paper. Allow the cake to cool completely to room temperature before slicing and serving. This allows the flavors to meld and the meringue to maintain its crispness. Enjoy this unique and delicious vintage Meringue Cradle Cake!
Chef’s Notes & Pro Tips for Meringue Cradle Cake Success:
- Room Temperature Ingredients are Non-Negotiable: For both the meringue and the cake batter, ensuring your egg whites, yolks, butter, and milk are at room temperature is critical. Cold ingredients can lead to a lumpy batter, tough texture, and meringue that won’t whip properly.
- Perfect Meringue Every Time:
- **Cleanliness:** Your mixing bowl and beaters must be scrupulously clean and free of any grease (even a tiny speck of egg yolk can ruin your meringue).
- **Gradual Sugar Addition:** Add sugar slowly, giving it time to dissolve into the egg whites. This creates a stable, glossy meringue that holds its shape.
- **Don’t Over-fold:** When incorporating the nuts and chocolate, use a gentle folding motion with a rubber spatula to avoid deflating the carefully whipped egg whites.
- Chocolate Choice: The original recipe calls for unsweetened grated chocolate. This provides a subtle chocolate hint without overwhelming the delicate cake and meringue. You can use a dark chocolate bar (70% cocoa or higher) and grate it yourself, or use unsweetened baking chocolate.
- The Importance of Sifting: Vintage recipes often specify “sifted flour.” Modern flours are generally lighter, but sifting ensures the flour is aerated and free of lumps, leading to a truly tender cake crumb.
- Cake Flour vs. All-Purpose: Cake flour, with its lower protein content, contributes to a softer, finer crumb. If you don’t have cake flour, you can make a substitute by removing 2 tablespoons of all-purpose flour from 1 cup, then replacing it with 2 tablespoons of cornstarch. Sift this mixture several times.
- Baking Low and Slow: Baking at 325°F (160°C) is key. It allows the cake to bake through evenly without burning the meringue, which is delicate and can brown quickly. The lower oven rack position further protects the top of the meringue.
- Cooling Patience is a Virtue: The two-stage cooling process (briefly in the pan, then longer on a rack) is vital. It allows the cake and meringue to set and firm up, preventing breakage when you invert it. Don’t rush this step!
- Storage: Meringue-based cakes are best enjoyed the day they are baked for maximum crispness. However, Meringue Cradle Cake can be stored loosely covered at room temperature for up to 2-3 days. The meringue will soften over time, but the cake will still be delicious. Avoid refrigerating, as humidity can make the meringue sticky.
This Meringue Cradle Cake is more than just a dessert; it’s a piece of culinary history, a delightful blend of textures, and a charming conversation starter. Whether you choose the traditional tube pan or the convenient loaf pan version, preparing this cake is a rewarding experience that connects you with the simple elegance of vintage baking. I highly encourage you to give this unique recipe a try and share its timeless charm with your loved ones.