A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ...

used, stir to a cream, beat with the yelks and sugar for fifteen minutes, then add the whites beaten very stiff, slowly, and last the flour. No baking powder is required, and these cakes will keep fresh longer than if baking powder is used. The batters can be baked in one loaf or in layers; if the cake is high, bake slowly. Layer cakes should be baked quickly. Use fresh fruit for flavoring and do not use more than one flavor for any cake. Use ordinary powdered sugar for all cakes. VIENNA CAKE. One pound of sugar; one pound of flour, fifteen eggs, half pound of melted butter. This makes a nice batter for small dessert, such as half moons, squares, cut cakes; must be baked in paper sheets an inch and a quarter deep, or may be used for jelly cakes or baked in one loaf. AMERICAN POUND CAKE. One pound of butter, one pound of sugar, twelve eggs, one pound of flour. By adding citron, currants, nuts, different cakes can be made. FRUIT CAKE. One pound of butter, one pound of sugar, twelve eggs, one pound of flour, add two pounds of washed currants, a pound and a half of stoned or Sultana raisins, one pound citron, cut in slices, half pound orange peel, a quarter of a pound of cinnamon, two ounces of cloves and alspice, the rind of two lemons grated, half pint of molases, and if desired a half pint of brandy; bake slowly with two or three layers of paper in the pans; three to four hours are required for an eight pound cake; should be baked before needed, as it improves if a few weeks old. WHITE CAKE, LADY CAKE, SILVER CAKE. Cream, one pound of butter, one and a half pounds of sugar, one and a half pounds best flour or half corn starch, one and a half pint of the whites of eggs, flavor with almond paste, or macerate a few almonds. [84] FILBERT CAKE, Roast and clean a half pound of filberts, macerate with half pound of sugar, eight eggs, eight yelks, three ounces of flour; if for large cake fill with filbert cream and frost with vanilla frosting. ALMOND CAKE. Almonds and nuts of any description can be used in the above manner. CHOCOLATE CAKE. Half pound of unblanched almonds, three quarters of a pound of sugar; macerate the almonds, ten eggs, the yelks of eight, a quarter of a pound of melted chocolate, four ounces of flour; beat up the almonds, sugar and yelks of egg, chocolate, the whites of the eggs well beaten, and last the flour; if for larger cakes fill with chocolate cream and frost with chocolate frosting. BREAD CAKE. Roast six ounces of bread until it is a nice brown, roll and sift, soak in a little wine, macerate twelve ounces of almonds, eighteen ounces of sugar, beat up with the yelks of twelve eggs; add the bread and two ounces of grated chocolate, the whites of the twelve eggs beaten stiff, and last five ounces of flour; bake in one loaf or sheets, and frost with vanilla frosting. LIGHT SAND CAKE. Beat up one pound of sugar, the yelks of eighteen eggs, cream, melt half pound of butter, beat the white of twelve eggs, stir in the butter and last half pound of corn starch, and half pound of flour, lemon favor, and frosting. PUNCH CAKE. Make four layers of the sand cake, bake quickly, prepare apple jam, by adding lemon juice and a glass ~ f brandy, fill the layers, and frost with water frosting. [85] PORTUGEES CAKE. Half pound blanched dry almonds, macerate with half pound of sugar, sixteen eggs, the whites beaten stiff; when light, add half pound melted butter, eight ounces of flour. EEGENT CAKE. Make a bottom of short sweet crust; bake not too hard, before it is finished make a border of maceroon dough, fill with almond cake batter, and bake; frost with lemon water frosting. NELSON TART.