Cream Cakes. — (1) Grease well with butter eight jelly-cake
tins, and have a hot oven ready, so that the cakes may
be put into it as quickly as possible when they are
mixed. Mix 2 breakfast-cupfuls of flour with 1 breakfast-
cupful of sugar, and rub them together; put 2 teaspoonfuls
of bicarbonate of soda and 2 dessert-spoonfuls of cream of
tartar on a plate, with the back of a spoon rub out the
lumps, and mix them with the sugar and flour. Make a hole
in the centre of the flour, and drop in and mix, one at
a time, the yolks of eight eggs ; whip the whites of the
eggs to a stiff froth, and stir this into the batter. Put an
equal portion of batter in each of the eight cake-tins, and
bake in the oven for seven minutes. While the cakes are
in the oven, put 1 pint of milk and 1 teaspoonful of salt
into a saucepan, and let it boil ; beat two eggs very light,
stir into them 2 table-spoonfuls of flour and 4 table-spoonfuls
of powdered white sugar. When the milk boils, take it
from the fire, let it cool for a minute, then pour it over
the mixture of eggs, flour, and sugar, stir together, and
pour back into the saucepan ; keep stirring, and let it boil
for one minute. Take the saucepan from the fire, and diop
into it twelve drops of essence of almonds✪ Cream Cakes. Take the cakes
from the tins, put them on a dish one on top of the other,
with a layer of Cream from the saucepan between them,
sprinkle a little powdered white sugar over the top, and
serve.
(2) Butter well some small cup-tins; put 3 teacupfuls of
flour, 3 teacupfuls of sugar, and Jib. of butter into a
basin, and rub the butter ar.d sugar into the flour with the
hands ; when thoroughly mixed, take * teaspoonful of cream
of tartar and J teaspoonful of bicarbonate of soda, put
them on a plate, rub them quite smooth with the back of
a spoon, then mix them with the flour, &c., in the basin.
Beat three eggs till they are very light, add to them 1 tea-
cupful of sour Cream and 1 teaspoonful of essence of vanilla ;
when this is well mixed together, add it to the dry ingredients,
and mix quickly and thoroughly. Then half fill the buttered
tins, and bake in a rather quick oven for ten minutes.
(3) Put 4oz. of butter into a saucepan with 4oz. of caster
sugar, the thinly-pared rind of one lemon, 1 saltspoonful of
salt, and 1 pint of Cream. Place the ingredients over the
fire until beginning to boil, then move the saucepan to the
side, and take out the lemon-peel. Stir in gradually snflflcient
Cream — continued.
flour to form a stiff paste, then put it over the fire again,
and continue stirring for a few minutes. Turn the mixture
into a basin, and mix in gradually, one at a time, as many
eggs as will make the paste stick to the fingers. Put the
paste on a pastry-slab, divide it into small equal-sized
quantities, and mould them into round cakes. Lay the
cakes a short distance from each other on floured baking-
sheets, and bake in a brisk oven.
Page 539 · 1 recipe record 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
Cream Cakes. — (1) Grease well with butter eight jelly-cake tins, and have a hot oven ready, so that the cakes may be put into it as quickly as possible when they are mixed. Mix 2 breakfast-cupfuls of flour with 1 breakfastcupful of sugar, and rub them together; put 2 teaspoonfuls of bicarbonate of soda and 2 dessert-spoonfuls of cream of tartar on a plate, with the back of a spoon rub out the lumps, and mix them with the sugar and flour. Make a hole in the centre of the flour, and drop in and mix, one at a time, the yolks of eight eggs ; whip the whites of the eggs to a stiff froth, and stir this into the batter. Put an equal portion of batter in each of the eight cake-tins, and bake in the oven for seven minutes. While the cakes are in the oven, put 1 pint of milk and 1 teaspoonful of salt into a saucepan, and let it boil ; beat two eggs very light, stir into them 2 table-spoonfuls of flour and 4 table-spoonfuls of powdered white sugar. When the milk boils, take it from the fire, let it cool for a minute, then pour it over the mixture of eggs, flour, and sugar, stir together, and pour back into the saucepan ; keep stirring, and let it boil for one minute. Take the saucepan from the fire, and diop into it twelve drops of essence of almonds. Take the cakes from the tins, put them on a dish one on top of the other, with a layer of Cream from the saucepan between them, sprinkle a little powdered white sugar over the top, and serve.
(2) Butter well some small cup-tins; put 3 teacupfuls of flour, 3 teacupfuls of sugar, and Jib. of butter into a basin, and rub the butter ar.d sugar into the flour with the hands ; when thoroughly mixed, take * teaspoonful of cream of tartar and J teaspoonful of bicarbonate of soda, put them on a plate, rub them quite smooth with the back of a spoon, then mix them with the flour, &c., in the basin. Beat three eggs till they are very light, add to them 1 teacupful of sour Cream and 1 teaspoonful of essence of vanilla ; when this is well mixed together, add it to the dry ingredients, and mix quickly and thoroughly. Then half fill the buttered tins, and bake in a rather quick oven for ten minutes.
(3) Put 4oz. of butter into a saucepan with 4oz. of caster sugar, the thinly-pared rind of one lemon, 1 saltspoonful of salt, and 1 pint of Cream. Place the ingredients over the fire until beginning to boil, then move the saucepan to the side, and take out the lemon-peel. Stir in gradually sufficient
Cream — continued.
flour to form a stiff paste, then put it over the fire again, and continue stirring for a few minutes. Turn the mixture into a basin, and mix in gradually, one at a time, as many eggs as will make the paste stick to the fingers. Put the paste on a pastry-slab, divide it into small equal-sized quantities, and mould them into round cakes. Lay the cakes a short distance from each other on floured bakingsheets, and bake in a brisk oven.
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Cream Cakes