The Picayune Cake

Gateau Picayune

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Cupful of Finely Sifted Cake Flour
  • Teaspoonfuls Each of Cream of Tartar and Salt
  • 2 Tablespoonfuls of Water
  • Cupfuls of White Sugar
  • The Whites of 9 Eggs, or a Cupful of Egg Whites
  • A Teaspoonful of Vanilla
  • ½ Teaspoonful of Almond Extract


Beat the whites of the eggs with salt and water to a stiff froth, after which very little beating will be required. Add slowly, a little at a time, one cupful of fine white sugar. Sift flour before measuring, then resift three times with remaining one-fourth cup of sugar and the cream of tartar. Fold slowly into egg white mixture, then fold in Vanilla and Almond Extract; pour into ungreased tube-center cake pan. Tap pan gently on bottom several times to remove large bubbles. Bake at 275 degrees for fifteen minutes, then raise oven temperature to 325 degrees and bake until done (about thirty minutes). Invert pan for about an hour or until Cake is cold. Remove from pan and serve with whipped cream, or a scoop of ice cream on each slice.