Cake, Isabella. — Beat Jib. of butter to a cream with lib.
of sugar, then work in the well-beaten yolks of eight eggs,
and add §lb. of fine flour sifted with a small teaspoonful of
baking powder (or use the Eureka flour), in spoonfuls
alternately with the whites of the eggs, beaten to a stiff
froth. Flavour either with essence of vanilla or lemon✪ Isabella Cake,
and bake carefully in a well-buttered and papered mould.
When quite cold, ice with the following : Work 4oz. of
fresh butter to a cream with 6oz. finest icing sugar, using a
wooden spoon, and when quite smooth mix in 2oz. powdered
vanilla chocolate and about half a wineglassful of brandy
or liqueur or liqueur syrup, and continue working till it is
all perfectly creamy, then use.
Glace. — Put sixteen whole eggs into a delicately
clean stewpan with lib. of caster sugar; set this pan in
another three parts full of boiling water ; place this on the
stove and whisk the eggs and sugar together till warm,
then lift it off the fire, and continue the whisking till the
mixture is cold and as thick and light as well-whisked
•cream. Now stir in Jib. of creme de riz, 12oz. of butter
beaten to a cream, and half a wineglassful of maraschino.
Mix this all together lightly, pour it into a square fluted
mould (such as the Progros, for instance), previously well-
buttered and dusted with flour and sugar, and bake. When
cooked, turn it out, brush it over with thin apricot jam ox-
marmalade, previously rubbed through a sieve, and strew
it plentifully with chopped and blanched pistachios and
almonds.
Lard. — To each pound of bread dough when well
risen, work in 2oz. of lard or clarified dripping, a pinch of
salt, and a sprinkling of sugar ; when thoroughly worked
together, shape the dough into round flat cakes, put them
CAKES.
95
on a well-floured baking sheet, let them rise well, and
before putting them into the oven score them across the
top in diamonds. Bake half an hour. These cakes should
be very light and flaky, and are usually eaten hot.
Layer. — Beat £Lb. of butter to a cream with ilb. of
sugar, then add the yolks of five eggs, and next the whites
beaten till stiff, in spoonfuls, alternately with Goz. of Eureka
flour and 2oz. of cornflour. When this is well mixed, add
a teaspoonful of essence of vanilla and two tablespoonfuls
of sherry. Have ready three square, well-buttered baking
tins, and bake the mixture in these for fifteen minutes.
When baked, lift them carefully from the tins, and stand
till cool on a clean napkin. They are then spread with all
kinds of fillings, one cake placed on the top of the other, and
the whole then iced with any icing or glace you please.
Amongst the nicest fillings is one made by stirring fresh or
canned fruit, such as strawberries, apricots, peaches, &c.,
into royal icing, and spreading a thick layer of this on the
cakes, pressing the top well on, and serving it either plain,
dusted with sugar, or covered with royal icing. Again, fruit
or jam beaten up with whipped cream is delicious between
the cakes, the top layer being covered with almond icing,
and this again when set being covered with chocolate glace.
Or, lastly, make a meringue of stiffly whipped white of
egg, sugar, and shred and baked almonds, with a few drops
of noyeau, and spread this on the cakes, finishing off with
noyeau or maraschino glace.
Page 60 · 1 recipe record on this page
Presented as published in 1902. 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
Cake, Isabella. — Beat Jib. of butter to a cream with lib. of sugar, then work in the well-beaten yolks of eight eggs, and add §lb. of fine flour sifted with a small teaspoonful of baking powder (or use the Eureka flour), in spoonfuls alternately with the whites of the eggs, beaten to a stiff froth. Flavour either with essence of vanilla or lemon, and bake carefully in a well-buttered and papered mould. When quite cold, ice with the following : Work 4oz. of fresh butter to a cream with 6oz. finest icing sugar, using a wooden spoon, and when quite smooth mix in 2oz. powdered vanilla chocolate and about half a wineglassful of brandy or liqueur or liqueur syrup, and continue working till it is all perfectly creamy, then use.
Glace. — Put sixteen whole eggs into a delicately
clean stewpan with lib. of caster sugar; set this pan in another three parts full of boiling water ; place this on the stove and whisk the eggs and sugar together till warm, then lift it off the fire, and continue the whisking till the mixture is cold and as thick and light as well-whisked •cream. Now stir in Jib. of creme de riz, 12oz. of butter beaten to a cream, and half a wineglassful of maraschino. Mix this all together lightly, pour it into a square fluted mould (such as the Progros, for instance), previously well-buttered and dusted with flour and sugar, and bake. When cooked, turn it out, brush it over with thin apricot jam ormarmalade, previously rubbed through a sieve, and strew it plentifully with chopped and blanched pistachios and almonds.
Lard. — To each pound of bread dough when well
risen, work in 2oz. of lard or clarified dripping, a pinch of salt, and a sprinkling of sugar ; when thoroughly worked together, shape the dough into round flat cakes, put them
on a well-floured baking sheet, let them rise well, and before putting them into the oven score them across the top in diamonds. Bake half an hour. These cakes should be very light and flaky, and are usually eaten hot.
Layer. — Beat £Lb. of butter to a cream with ilb. of
sugar, then add the yolks of five eggs, and next the whites beaten till stiff, in spoonfuls, alternately with 6oz. of Eureka flour and 2oz. of cornflour. When this is well mixed, add a teaspoonful of essence of vanilla and two tablespoonfuls of sherry. Have ready three square, well-buttered baking tins, and bake the mixture in these for fifteen minutes. When baked, lift them carefully from the tins, and stand till cool on a clean napkin. They are then spread with all kinds of fillings, one cake placed on the top of the other, and the whole then iced with any icing or glace you please. Amongst the nicest fillings is one made by stirring fresh or canned fruit, such as strawberries, apricots, peaches, &c., into royal icing, and spreading a thick layer of this on the cakes, pressing the top well on, and serving it either plain, dusted with sugar, or covered with royal icing. Again, fruit or jam beaten up with whipped cream is delicious between the cakes, the top layer being covered with almond icing, and this again when set being covered with chocolate glace. Or, lastly, make a meringue of stiffly whipped white of egg, sugar, and shred and baked almonds, with a few drops of noyeau, and spread this on the cakes, finishing off with noyeau or maraschino glace.
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Isabella Cake