The encyclopædia of practical cookery

Roman Cake. — Mix in a basin 4oz. of flour (half wheat and half rice), 4oz. of caster sugar, and flavour with a little vanilla or lemon-peel, 1 pinch of salt, and four eggs. Strain it through a sieve when thoroughly mixed, and then add 1lb. of butter which has been warmed ; stir over the fire until thick. When this frangipane is sufficiently set, take it off the fire and let it cool. Make a paste with 12oz. of flour, 1lb. of caster sugar, and fifteen eggs ; beat it well, and turn it into a timbale-mould. Bake it, and when cold, divide it into four pieces, each of which cut into slices. Divide the frangipane into two portions, putting each part in a basin by itself, and flavour one with vanilla, the other with ground almonds. Soak one-third of the slices of the Cake in rum, one-third in maraschino, and one-third in rosolio. Put a layer of frangipane on a dish, then put in, one above the other alternately, the slices of the Cake. Mask each of them with a layer of currant jelly ; cut some preserved fruits into little dice, and sprinkle them on the top. Make another layer of the Cake soaked as before, another of frangipane, and one of fruits, and continue in this manner until the Cake resumes its original shape. Mask the outside either with jelly or frangipane, sprinkle over more fruits, and mask over these with a thick layer of Italian meringue ; decorate with the cornet. Put it in a moderate oven for two minutes to set [ the meringue. When quite cold, ornament it with preserved fruits and other confections. Rose or Clouded Cake. — Mix well 1lb. of butter in 1lb. of flour, add 1lb. of sugar and twelve eggs, well beaten, leaving out the whites of three. Then dissolve in J breakfast-cupful of boiling water 2 small teaspoonfuls of powdered alum, 1 small teaspoonful of bicarbonate of soda, 2 small teaspoonfuls of cream of tartar, and mix with 2 small teaspoonfuls of cochineal. Stir this mixture in one-third of the batter, and pour into a Cake-tin a layer of white batter, then a layer of red, beginning and ending with white. This is an ornamental Cake to cut for baskets. Roumanian Sweet Cake.— Put 1lb. of flour in a basin, and mix with it 2oz. of sugar, the grated rind of half a lemon, 1 teaspoonful of powdered cinnamon, and a very small quantity of powdered cloves. Put 1lb. of honey into Cakes — continued. a small lined saucepan, place it over the fire until hot, but without letting it boil, then stir it in with the ingredients in the basin, and knead all well together. Cover the basin with a cloth, and leave the paste for an hour. At the end of that time, dredge a small quantity of flour over the table, put the paste on it, and roll it out about lin. in thickness. Lay the paste on a baking-dish, and bake it in a moderate oven. When cooked, strew comfits over the top. Rout Cakes.— (1) Large. — Put 1lb. of sifted, crushed loaf sugar into a pan, warm it, and mix in the yolks of five eggs and the whites of four. Beat well with a whisk until the mixture is warm, then remove the pan from the fire, and let it cool. Work in 6oz. of flour, turn the batter into a well-buttered mould sprinkled over with sugar, put it in a slack oven, bake for an hour, turn the Cake out when cold, and serve.