Admiralty Eats: Perfection Cake

Have you ever wondered what perfection tastes like? Look no further. This recipe for Perfection Cake was published in 1925.

The Parsons family purchased the property that housed HM Wireless Station in Mount Pearl from the British Admiralty in 1922. Several former employees of the station were co-purchasers with the Parsons, including Charles B. Scott, who married Gwendolyn Parsons. The crew quarters were converted to the farm residence and the Parsons family may have made Perfection Cake, or similar recipes while living here. 

This recipe has been adapted from the 1925 edition of the Presbyterian Ladies Aid Cookbook, available though the Memorial University Digital Archives Initiative at http://collections.mun.ca/cdm/compoundobject/collection/cns/id/107121/rec/11. 

Perfection Cake

Recipe Source: The P.L.A Cookbook, 1925, pg. 132

Memorial University Digital Archive Initiative, http://collections.mun.ca/cdm/compoundobject/collection/cns/id/107121/rec/11. 

Recipe Creator: Mrs. John Anderson

Adapted by: Nora Allen

Ingredients

• ½ cup butter

• 1 cup sugar

• ¾ cup milk

• 2 cups sifted flour

• 4 eggs (whites only)

• 3 tsp. baking powder

• 1 Tbsp. ice water

• ½ tsp. Vanilla

• Pinch of salt

Directions

1. Preheat oven to 350°F and grease two 6 inch baking tins or one 9 inch round baking tin. 

2. Sift together flour, baking powder and salt 5 times. 

3. Cream together butter and sugar.

4. Add dry ingredients to the butter mixture, alternating with milk. Mix to combine but do not over mix. Gently stir in vanilla. 

5. Beat egg whites together with ice water until stiff peaks are formed. 

6. Gently fold the egg whites into the prepared cake batter.

7. Pour batter into the greased baking tin and bake for 30 minutes. Insert a toothpick into the centre of the cake, if it comes out clean the cake is done. 

8. Serve plain, with fruit, iced or dusted with icing sugar.