The cake is believed to have been created in the Southern United States in the early 20th century, but its exact origins are disputed.

[1][2][3] The most popular legend of the Lady Baltimore is that Alicia Rhett Mayberry, a Southern belle, baked and served the cake to novelist Owen Wister in Charleston, South Carolina.

[2] The first printings of the recipe were copied in several newspapers, including Harrisburg, Pennsylvania's Daily Gazette and Bulletin, The Columbus Journal, and The Washington Times, in 1906:[2][9] Beat the whites of six eggs.

This is delicious when properly baked.Modern versions of the recipe may call for a meringue, boiled, or seven-minute frosting, and may include rum or liqueurs in the filling.

There is also a version known as the "Lord Baltimore cake" made with the leftover egg yolks instead of whites.