The encyclopædia of practical cookery

Cakes — continued. beaten stiff, and 1 breakfast-cupful of pastry-flour. Pour into a greased mould, and bake quickly. (6) Take twelve eggs, lib. of caster sugar, Jib. of flour, the juice of one lemon, and 1 table-spoonful of good vinegar. Beat the yolks with the sugar, then add the whites and again beat well ; add the flour, and after adding it do not beat it longer than is required to stir it in ; add the lemon and vinegar just before putting into the buttered mould. When the Cake is eaten hot, lemon-flavoured sauce may be served with it. (7) Warm 6oz. of butter without oiling it, then beat it with lib. of caster sugar until creamy. Thoroughly whisk the yolks of ten eggs, beat them gradually in with the butter, then add lib. of sifted flour and the grated peel and juice of one lemon. Work these ingredients until well mixed : whip the whites of the ten eggs and stir them in lightly. Butter the interior of rather a large mould and pour in the mixture. It should only three-parts fill the mould. Blanch 2oz. of almonds, and lay them on top of the batter, then cover with coarsely-pounded sugar. Bake the Cake in a moderate oven. When cooked, turn the Cake out of the mould, and let it get quite cold before serving. (8) Put into a copper basin lib. of powdered sugar ; break in seven eggs, and grate in the rind of half a lemon. Beat well together with a wire whisk for one minute, place on a slow fire and heat it slightly, stirring sharply and continually. Take it from the fire, and beat well until thoroughly cold. Remove the whisk, and with a skimmer mix in carefully and slowly 11b. of well-sifted flour ; two-minutes-and-a-half will be sufficient. Butter the interior of a lqt. round Cake-mould, and line it with paper, keeping it llin. higher than the mould. Fill it with the preparation, and bake for one-hour-and-a-quarter in a moderate oven. Let it cool thoroughly for two hours, and then turn out. Place it on a pastry wire grating, and glaze with vanilla-flavoured chocolate icing. Serve on a dish covered with a fancy paper. (9) Rub the inside of a smooth Cake-pan, or plain charlottemould, with olive oil or melted butter, and dust it thickly with powdered sugar. Sift 6oz. of flour, grate the yellow rind of a lemon, and separate the whites from the yolks of twelve eggs ; sift 2oz. of powdered sugar, and beat 4oz. more of powdered sugar with the yolks until they are thick and creamy. If possible, have a second person beating the whites, or beat them to a stiff froth, and lightly mix with them the 2oz. of sugar ; then quickly and lightly mix, without beating, a third of the flour with the yolks, then a third of the whites, then more flour and whites, until all are used ; add the grated rind during the mixing. The motion of mixing must be very light, rather cutting down through the Cake batter than beating it. Beating the eggs makes them light, but beating the batter makes the Cake tough. As soon as the Cake is mixed, turn it into the pan, and bake in a moderate oven until a straw run into it can be withdrawn clean.