Melting1 Cake with Sabayon. — Put into a saucepan 5oz.
of butter, melt it, pour into a basin, and with a wooden
spoon work well until frothy ; add to it the yolks of three
well-beaten eggs, one by one, and one whole eg'g ; sprinkle in
5oz. of sugar, a little of which is flavoured with lemon, 5oz.
of potato-flour, a little salt, and add lastly the whipped whites
of four eggs. Mix well and pour it into a buttered flat mould
dredged over with potato-flour. Put the mould on a baking-sheet,
and bake in a slack oven. When taken out, turn it over on
a dish. Put into a stewpan the yolks of seven or eight
eggs, together with 6oz. of powdered sugar ; mix the eggs
up with the sugar and dilute them with J teacupful of
white wine✪ Melting Cake with Sabayon. Set the pan on a very slow fire, whip the
liquid, without leaving, until it is quite frothy, preventing
it boiling over. It must get as light as whipped whites of
eggs. Pour this into the hollow of the Cake, and serve
immediately.
Meringue Cakes. — Make a sponge Cake of the following :
Jib. of finest caster sugar and the whites of ten eggs well
For details respecting Culinary Processes, Utensils, Sauces, i fee., referred to, see under their special heads.
THE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
245
Cakes — continued.
beaten together until the sugar is quite dissolved, then add
Jib. of butter warmed to melting, 1 gill of milk, Jib. of
flour, and 1 teaspoonful of baking-powder✪ Meringue Cakes. Beat these up
well and spread thinly on a greased baking-sheet. Put into
a moderate oven, leaving the door open, and bake. A board
should be placed under the tin so that the bottom of the
Cake will not bake too quickly. When nearly done cut into
squares and cover each one with meringue or icing made
stiff. Set back in the oven for a few minutes to finish, and
serve. Sifted sugar may also be sprinkled over the icing
before returning to the oven to finish baking.
Merry Christmas Cake. — Mix together 2 breakfast-cupfuls
of flour, 1 breakfast-cupful of cornflour, 2 teaspoonfuls
of baking-powder, and rub in 1 breakfast-cupful of butter.
When quite smooth, beat in the whites of eight eggs and
1 teacupful of milk✪ Merry Christmas Cake. Bake in flat Cake-tins. When done,
spread icing with grated cocoa-nut between the layers, on the
top, and round the sides.
Milan Cakes. — (1) Large. — Take lib. of flour, Jib. of butter,
41b. of powdered sugar, and four eggs. Sift the flour on the
table. Make a hollow in the centre, and fill it with the sugar
and butter and the grated rind of a lemon ; knead well the
butter and sugar for three minutes, add the eggs, one at a
time, and work in the flour slowly. Let it rest after mixing
for about half-an-hour in a cool place. Then roll it out
about Jin. thick, cut out six pieces with a round Cake-cutter,
glaze the surfaces with beaten egg and milk, and bake in a
moderate oven for twenty minutes. When cold, dress on a
dessert-disli with a folded napkin, and serve. Keep the rest
of the paste for further use, as it will remain sweet and
fresh for two or three days.
Page 11 · 3 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Melting Cake with Sabayon. — Put into a saucepan 5oz. of butter, melt it, pour into a basin, and with a wooden spoon work well until frothy ; add to it the yolks of three well-beaten eggs, one by one, and one whole egg ; sprinkle in 5oz. of sugar, a little of which is flavoured with lemon, 5oz. of potato-flour, a little salt, and add lastly the whipped whites of four eggs. Mix well and pour it into a buttered flat mould dredged over with potato-flour. Put the mould on a baking-sheet, and bake in a slack oven. When taken out, turn it over on a dish. Put into a stewpan the yolks of seven or eight eggs, together with 6oz. of powdered sugar ; mix the eggs up with the sugar and dilute them with J teacupful of white wine. Set the pan on a very slow fire, whip the liquid, without leaving, until it is quite frothy, preventing it boiling over. It must get as light as whipped whites of eggs. Pour this into the hollow of the Cake, and serve immediately.
Meringue Cakes. — Make a sponge Cake of the following : Jib. of finest caster sugar and the whites of ten eggs well
For details respecting Culinary Processes, Utensils, Sauces, i fee., referred to, see under their special heads.
Cakes — continued.
beaten together until the sugar is quite dissolved, then add Jib. of butter warmed to melting, 1 gill of milk, Jib. of flour, and 1 teaspoonful of baking-powder. Beat these up well and spread thinly on a greased baking-sheet. Put into a moderate oven, leaving the door open, and bake. A board should be placed under the tin so that the bottom of the Cake will not bake too quickly. When nearly done cut into squares and cover each one with meringue or icing made stiff. Set back in the oven for a few minutes to finish, and serve. Sifted sugar may also be sprinkled over the icing before returning to the oven to finish baking.
Merry Christmas Cake. — Mix together 2 breakfast-cupfuls of flour, 1 breakfast-cupful of cornflour, 2 teaspoonfuls of baking-powder, and rub in 1 breakfast-cupful of butter. When quite smooth, beat in the whites of eight eggs and 1 teacupful of milk. Bake in flat Cake-tins. When done, spread icing with grated cocoa-nut between the layers, on the top, and round the sides.
Milan Cakes. — (1) Large. — Take lib. of flour, Jib. of butter, 41b. of powdered sugar, and four eggs. Sift the flour on the table. Make a hollow in the centre, and fill it with the sugar and butter and the grated rind of a lemon ; knead well the butter and sugar for three minutes, add the eggs, one at a time, and work in the flour slowly. Let it rest after mixing for about half-an-hour in a cool place. Then roll it out about Jin. thick, cut out six pieces with a round Cake-cutter, glaze the surfaces with beaten egg and milk, and bake in a moderate oven for twenty minutes. When cold, dress on a dessert-disli with a folded napkin, and serve. Keep the rest of the paste for further use, as it will remain sweet and fresh for two or three days.
Records on this page
Melting Cake with SabayonMeringue CakesMerry Christmas Cake