When turned out and cooled, cut it horizontally into slices
about Jin. thick, then rebuild the Cake into its original form,
putting one slice on top of another, soaking each of them
with a little alkermes liqueur. Mask them also one by one
on the top with a layer of vanilla-flayoured frangipane, and
finish with alkermes liqueur. Place the Cake on a cold dish,
mask the surface first with a thin layer of apricot mar-
malade or greengage marmalade, then with a layer of whipped
cream, sweetened, flavoured, and kept very firm. Smooth the
surfaces well, decorate them with the same cream, squeezed
through a cornet, as shown in Fig. 289, garnish with a ring
of macaroons, and serve as soon as ready.
Risen Cake. — Cream 9oz. of butter by beating it well when
warm with the hand, and add lib. of caster sugar. Put J pint
of yeast in ljlb. of flour, mix with it half the butter and
sugar, and let it remain till the next morning, previously
beating in 3 gills of milk. In the morning, when well risen,
add the rest of the butter and sugar, with four well-beaten
eggs, a few washed and dried currants, and a little grated
nutmeg✪ Risen Cake. Beat all well together for some time. Put it in a
buttered tin, and let it rise again in a warm place. It must
be very light before it is baked.
Robert Cakes. — Beat the yolks of ten eggs with lib. of
caster sugar, well whisk the whites, add them, and beat the
whole together for a few minutes. Stir in gradually with the
beaten eggs Jib. of sifted flour, the grated rind of one lemon,
and the strained juice of half a lemon. Bake the batter in
jelly-cake tins. Beat the whites of two eggs to a stiff froth,
then mix well with them the juice and grated rind of an
orange✪ Robert Cakes and lib. of caster sugar. When cooked, take the Cakes
out of the tins, leave till nearly cold, then spread them over
with the above mixture. Place the Cakes in layers on the
top of each other, and serve them. The above quantities will
make two Cakes.
Rock Cakes. — (1) Bub Jib. of butter in ljlb. of flour in which
a little powdered mace and 1 pinch of salt have been previously
mixed ; when quite smooth, add Jib. of currants, washed and
dried, Jib. of caster sugar, four eggs, 6 table-spoonfuls of
cream, and 1 wineglassful of brandy✪ Rock Cakes. Flour a baking-sheet,
and when the ingredients are thoroughly mixed, take small
quantities on a fork and drop them lightly on the sheet
a short distance from each other, and bake quickly. See
Fig. 290.
Fig. 290. Rock Cakes.
(2) Bub Jib. of butter into lib. of flour in which 1 tea-
spoonful of baking-flour and a little salt have been previously
mixed ; then add Jib. of caster sugar, Jib. of currants, washed
and dried, and a little grated lemon-peel. Mix to a stiff
paste with two eggs, which have been beaten, and a little
milk if required ; but the paste must be very stiff, or the
Cakes will be flat. Flour a large baking-sheet, and with a
fork drop small quantities of the paste lightly on it, leaving
a short space between each. Bake in a quick oven.
Page 24 · 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
When turned out and cooled, cut it horizontally into slices about 1/4in. thick, then rebuild the Cake into its original form, putting one slice on top of another, soaking each of them with a little alkermes liqueur. Mask them also one by one on the top with a layer of vanilla-flavoured frangipane, and finish with alkermes liqueur. Place the Cake on a cold dish, mask the surface first with a thin layer of apricot marmalade or greengage marmalade, then with a layer of whipped cream, sweetened, flavoured, and kept very firm. Smooth the surfaces well, decorate them with the same cream, squeezed through a cornet, as shown in Fig. 289, garnish with a ring of macaroons, and serve as soon as ready.
Risen Cake. — Cream 9oz. of butter by beating it well when warm with the hand, and add 1lb. of caster sugar. Put 1/2 pint of yeast in 1 1/2lb. of flour, mix with it half the butter and sugar, and let it remain till the next morning, previously beating in 3 gills of milk. In the morning, when well risen, add the rest of the butter and sugar, with four well-beaten eggs, a few washed and dried currants, and a little grated nutmeg. Beat all well together for some time. Put it in a buttered tin, and let it rise again in a warm place. It must be very light before it is baked.
Robert Cakes. — Beat the yolks of ten eggs with 1lb. of caster sugar, well whisk the whites, add them, and beat the whole together for a few minutes. Stir in gradually with the beaten eggs 1/2lb. of sifted flour, the grated rind of one lemon, and the strained juice of half a lemon. Bake the batter in jelly-cake tins. Beat the whites of two eggs to a stiff froth, then mix well with them the juice and grated rind of an orange and 1lb. of caster sugar. When cooked, take the Cakes out of the tins, leave till nearly cold, then spread them over with the above mixture. Place the Cakes in layers on the top of each other, and serve them. The above quantities will make two Cakes.
Rock Cakes. — (1) Rub 1/2lb. of butter in 1 1/2lb. of flour in which a little powdered mace and 1 pinch of salt have been previously mixed ; when quite smooth, add 1/2lb. of currants, washed and dried, 1/2lb. of caster sugar, four eggs, 6 table-spoonfuls of cream, and 1 wineglassful of brandy. Flour a baking-sheet, and when the ingredients are thoroughly mixed, take small quantities on a fork and drop them lightly on the sheet a short distance from each other, and bake quickly. See Fig. 290.
Fig. 290. Rock Cakes.
(2) Rub 1/2lb. of butter into 1lb. of flour in which 1 teaspoonful of baking-flour and a little salt have been previously mixed ; then add 1/2lb. of caster sugar, 1/2lb. of currants, washed and dried, and a little grated lemon-peel. Mix to a stiff paste with two eggs, which have been beaten, and a little milk if required ; but the paste must be very stiff, or the Cakes will be flat. Flour a large baking-sheet, and with a fork drop small quantities of the paste lightly on it, leaving a short space between each. Bake in a quick oven.
Records on this page
Risen CakeRobert CakesRock Cakes