The Picayune Cake

Gateau Picayon

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

For upwards of sixty years the Picayune has led the vanguard of progress in New Orleans. In all public, philanthropic, charitable and educational enterprises, and whatever has tended towards the public weal, the Picayune, old in years, but with its youth ever renewed, has always brought the movement to a triumphant issue. This gave rise to a popular saying in New Orleans that “the Picayune always takes the cake.” Acting upon this fact, a New Orleans lady originated a Cake, and named it, in compliment to this journal, “The Picayune Cake.” It is made as follows:


  • A Cupful of Finely Sifted Flour
  • A Cupful of Fine White Sugar
  • The Whites of 9 Eggs
  • 2 Teaspoonfuls of Baking Powder
  • A Teaspoonful of Vanilla Extract
  • A Teaspoonful of Lemon Extract


Beat the whites of the eggs to a stiff froth, after which very little beating will be required. Add slowly a heaping cupful of fine white sugar and one cup of flour, both of which have been sifted four times to reach this measurement. Then add one teaspoonful each of Vanilla and Lemon Extract, and two teaspoonfuls of baking powder, just before putting into the oven. Bake in a moderate oven for twenty-five minutes and this Cake, when eaten, will give the same satisfaction that the Picayune gives to its readers, as they devour its contents daily, and never get tired, but call for “more.”