The encyclopædia of practical cookery

lay it on a paste-board over which some flour has been sifted, divide into six equal portions, and roll them out very thin. Butter a baking-sheet, lay the Cakes on it, brush them over with a paste-brush dipped in beaten egg, and bake a light yellow in a slow oven. When cooked, slip one of the Cakes off the baking-sheet on to a dish, mask it with a coating of any kind of preserve, put another Cake on the top of that, coat that also with preserve, and so on until the last Cake is on the top. Mask the top of the last Cake with the finest white sugar icing, trim all evenly round the edges with a sharp knife, and serve when the icing is quite dry. Lee Cake. — Weigh twelve eggs, beat them well, then mix with them their weight in sugar and half their weight in flour ; when the above mixture is quite smooth, turn it into shallow Cake-tins, in layers about lin. in thickness, and bake them. Squeeze the juice of five oranges and three lemons, together with their pulp, into 21b. of caster sugar, and work it till quite smooth. When cooked, take the Cakes out of the pans, and mask them with the mixture in the same way as iced Cakes are done, putting one above the other on a dish till the whole of the sugar is used up. Spread a layer of it on the top and sides, and serve. Leighton Cake. — Mix together lib. of butter, 1 pint of cream, 21b. of caster sugar, 4 pints of flour, with 2 teaspoonfuls of fresh yeast mixed in, 2 teaspoonfuls of essence of almonds, and the whites of twelve eggs. Put in a greased tin and bake. Leopard Cake.— Cream Jib. of butter ; add Jib. of moist sugar gradually, then the yolks of three eggs, and 1 teaspoonful of lemon, vanilla, or any other kind of flavouring, and 1 saltspoonful of powdered mace. Put J teaspoonful of cream of tartar and J teaspoonful of bicarbonate of soda into lib. of pastry-flour, saving a table-spoonful or so of it, lest the Cake be too stiff. If all be used, add the flour and 1 teacupful of milk alternately, a little at a time, then the whites of three eggs beaten stiff. Mix all well together, colour a fourth of the dough with grated chocolate, and put it in the pan in spots. Bake from forty to fifty minutes in a moderate oven. Light Cake. — Put 31b. of sifted flour on to a board or table and with one-fourth of it, ljoz. of yeast, and 1 breakfastcupful of cold water, form a sponge and set to rise. Make a bay in the remainder of the flour, and work in loz. of salt, 4oz. of sifted crushed loaf sugar, 1 breakfast-cupful of cream, the yolks of twenty-four eggs and the whites of twelve, and 21b. of butter. Mix the paste thoroughly, then work in the sponge, add a few table-spoonfuls of well-whipped cream, to make the paste as smooth as possible, put the whole into a well-buttered fluted mould, and let it rise in a warm temperature until it is double its original height ; put it at once into a moderate oven, and bake for an hour. Pull the Cake out to see if it is light and flexible, and then bake again for half-an-hour, or until dark and firm. Turn it out when ready, and serve either hot or cold as required. The Cake should be of a darkish colour. See Fig. 280. 2 B Sauces, &c., referred to, see under their special heads. Cakes — continued.