Silber-Kuchen
"Silver Cake"
From the treasured pages of Henriette Davidis praktisches kochbuch für die gewöhnliche und feinere küche
Written by Henriette Davidis
Silber-Kuchen
"Man nehme das Weiße von 8 Eiern, ¾ Obertasse voll Milch, ¾ Obertasse voll Butter, 1½ Obertassen voll Zucker, 1 Theelöffel voll Backpulver und 3 Obertassen voll Mehl. Die Butter wird zu Rahm geschlagen, hierauf der Zucker und dann die Milch hineingerührt. Das Mehl und Backpulver werden nun dreimal zusammen gesiebt und dann der Teig angerührt, welchem schließlich auch noch das geschlagene Eiweiß sehr behutsam beigefügt wird. Man backe einen großen, brodlaibartig geformten Kuchen."
English Translation
"Take the whites of 8 eggs, ¾ cup of milk, ¾ cup of butter, 1½ cups of sugar, 1 teaspoon of baking powder, and 3 cups of flour. The butter is beaten until creamy, then the sugar and then the milk are stirred in. The flour and baking powder are then sifted together three times and then the batter is prepared, to which finally the beaten egg whites are very carefully folded in. Bake a large, loaf-shaped cake."
Note on the Original Text
The recipe uses the term 'Obertassen,' a non-standard cup measure reflecting domestic utensils of the era—often a teacup or coffee cup, roughly 240 ml. Modern metric conversions are approximations based on typical cup sizes. Recipe language emphasizes meditative repetition: flour is sifted three times, and the batter is treated with care—especially when folding in the fragile egg whites. The order of operations is crucial; each element is incorporated at the right moment to build lightness and structure without modern machines. Historical spelling and grammar reflect 19th-century German usage—for example, words like 'Backpulver' (baking powder) were relatively new in domestic cookery and highlighted the arrival of convenience and precision in baking.
Title
Henriette Davidis praktisches kochbuch für die gewöhnliche und feinere küche (1897)
You can also click the book image above to peruse the original tome
Writer
Henriette Davidis
Era
1897
Publisher
C.N. Caspar
Background
A beloved staple in German kitchens, this practical cookbook by Henriette Davidis serves up a rich array of recipes ranging from everyday fare to refined culinary delights. Immerse yourself in traditional techniques and timeless flavors, all artfully presented for both the ordinary and ambitious cook.
Kindly made available by
Internet Archive
This recipe, 'Silber-Kuchen'—or 'Silver Cake'—is taken from Henriette Davidis’ seminal cookbook, a cornerstone of German domestic cookery from the late 19th century. Published in 1897 in Milwaukee, this edition catered to the German-American community and represents a bridge between Old World traditions and New World ingredients and measurements. Cakes like this were popular for their simplicity and refinement, often served at afternoon coffee gatherings. Henriette Davidis was Germany’s answer to Mrs. Beeton—a trusted guide for generations. Her attention to practical detail, clear instructions, and comforting flavors encapsulate a homey elegance emblematic of German bourgeoise cuisine of her era.
In Davidis’ time, cakes such as this would be made with large mixing bowls, wooden spoons, and a sturdy wire whisk or hand-beater. The egg whites would be beaten by hand, sometimes with a large fork or bundle of twigs. Ovens were wood- or coal-fired and heat was managed through experience rather than dials—baking was an art guided by touch and judgment. The loaf was likely baked on a thick, heavy baking sheet or in a loaf pan lined with paper or greased with lard.
Prep Time
25 mins
Cook Time
50 mins
Servings
12
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 8 egg whites
- 3/4 cup whole milk
- 6 oz unsalted butter (softened)
- 1 1/2 cups granulated sugar
- 3 cups all-purpose flour
- 1 teaspoon baking powder
Instructions
- First, separate 8 eggs and reserve the whites.
- In a bowl, beat 6 ounces of softened butter until creamy.
- Gradually add 1 and 1/2 cups of granulated sugar and continue beating until flufy.
- Slowly mix in 3/4 cup of milk.
- In a separate bowl, sift together 3 cups of all-purpose flour and 1 teaspoon of baking powder.
- Sift these together three times for a fine texure.
- Gently fold the flour mixture into the butter mixture until just combined.
- Separately, beat the egg whites to stiff peaks and carefully fold them into the batter in two additions so as not to deflate the volume.
- Shape the mixture into a large oval or round loaf, resembling a bread loaf, and bake in a preheated oven at 350°F (175°C) for about 45–55 minutes, or until a toothpick inserted comes out clean.
- Allow to cool before slicing.
Estimated Calories
220 per serving
Cooking Estimates
Preparing this loaf takes about 25 minutes, including separating eggs, measuring and mixing ingredients, and folding in egg whites. Baking takes about 50 minutes. Each slice provides an estimate of 220 calories when divided into 12 servings.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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