Cake, Sister’s. — Put Jib. of milk roll or bun dough in a
pan before the fire to warm, then work into this three well-
beaten eggs, 4oz. ground almonds, a pinch of salt, and Jib.
of butter beaten to a cream, and beat it all together with a
little milk for an hour. Butter a plain round mould, and
put in it a layer of this dough, then a layer of candied peel
shred very tine, and repeat these layers till the mould is
full. Put it into a sharp but not fierce oven at once, and
bake for an hour. It will rise a great deal. When it is
nearly baked prepare a syrup by boiling lib. of loaf sugar
in half a pint of water till it is frothy, then add a wine-
glassful of orange flower water, and pour this syrup hot,
but not boiling, on to the cake directly it is taken out of
the oven. Sprinkle “ hundreds and thousands ” over it,
and when cold turn it out on to a glass dish.
110
BREAD, CAKES, AND BISCUITS.
Cake, Solferino. — Mix 4oz. very finely shredded orange
and lemon peel with 8oz. savarin dough, then with this half
fill a Solferino mould (something like a trois freres border
mould), and let it stand on the stove till the dough rises
and fills the mould completely, then bake in a moderate
oven. Pour over this some apricot sauce, i.e., -ilb. of apricot
jam boiled for a few minutes with a gill of water, then
rubbed through a sieve, and flavoured with any liqueur to
taste. This cake, though delicious as a cake, makes an even
nicer sweet if served with the centre filled with flavoured
whipped cream and a garnish of fruit tossed in syrup,
either hot or cold. The same remark applies to Mexican
and other cakes of the same kind.
Sponge. — Take 1 jib. of eggs (eggs weigh about
eight to ten to the pound), lib. caster sugar, and a few
drops of essence of lemon ; whisk together in a large bowl
the eggs and the sugar for half an hour (if you use an
egg-beating machine fifteen minutes will be plenty), whisk-
ing regularly and steadily one way, from right to left and
back in a kind of circular sweep. This beating must be
kept up till the mixture is ready, or the air cells formed by
the whisking will collapse, and the cake in consequence
become heavy and tough. At the end of half an hour stir
in the flavouring lightly, and last of all 12oz. to 14oz.
of flour✪ Sponge Cake, sifted, dried, and warmed. Mix in the flour as
lightly and quickly as possible, or this will spoil the
cake, and the more it is whisked the heavier it will
become. As sood as this is all mixed it must be at
once put into the prepared moulds and baked in a
very moderate oven, which should have been really hot
and then allowed to cool before putting in the cake.
As soon as the cake has risen, and the top is of a very
pale and delicate brown, lay a buttered paper over it
to prevent its over-colouring. When the cake is ready lift
the tin from the oven and leave it in a warm corner near
the fire for two or three minutes before turning it out, as in
CAKES.
Ill
Page 70 · 3 recipe records 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, Sister’s. — Put Jib. of milk roll or bun dough in a pan before the fire to warm, then work into this three wellbeaten eggs, 4oz. ground almonds, a pinch of salt, and Jib. of butter beaten to a cream, and beat it all together with a little milk for an hour. Butter a plain round mould, and put in it a layer of this dough, then a layer of candied peel shred very fine, and repeat these layers till the mould is full. Put it into a sharp but not fierce oven at once, and bake for an hour. It will rise a great deal. When it is nearly baked prepare a syrup by boiling lib. of loaf sugar in half a pint of water till it is frothy, then add a wineglassful of orange flower water, and pour this syrup hot, but not boiling, on to the cake directly it is taken out of the oven. Sprinkle “ hundreds and thousands ” over it, and when cold turn it out on to a glass dish.
Cake, Solferino. — Mix 4oz. very finely shredded orange and lemon peel with 8oz. savarin dough, then with this half fill a Solferino mould (something like a trois freres border mould), and let it stand on the stove till the dough rises and fills the mould completely, then bake in a moderate oven. Pour over this some apricot sauce, i.e., -ilb. of apricot jam boiled for a few minutes with a gill of water, then rubbed through a sieve, and flavoured with any liqueur to taste. This cake, though delicious as a cake, makes an even nicer sweet if served with the centre filled with flavoured whipped cream and a garnish of fruit tossed in syrup, either hot or cold. The same remark applies to Mexican and other cakes of the same kind.
Sponge. — Take 1 jib. of eggs (eggs weigh about
eight to ten to the pound), lib. caster sugar, and a few drops of essence of lemon ; whisk together in a large bowl the eggs and the sugar for half an hour (if you use an egg-beating machine fifteen minutes will be plenty), whisking regularly and steadily one way, from right to left and back in a kind of circular sweep. This beating must be kept up till the mixture is ready, or the air cells formed by the whisking will collapse, and the cake in consequence become heavy and tough. At the end of half an hour stir in the flavouring lightly, and last of all 12oz. to 14oz. of flour, sifted, dried, and warmed. Mix in the flour as lightly and quickly as possible, or this will spoil the cake, and the more it is whisked the heavier it will become. As soon as this is all mixed it must be at once put into the prepared moulds and baked in a very moderate oven, which should have been really hot and then allowed to cool before putting in the cake. As soon as the cake has risen, and the top is of a very pale and delicate brown, lay a buttered paper over it to prevent its over-colouring. When the cake is ready lift the tin from the oven and leave it in a warm corner near the fire for two or three minutes before turning it out, as in
Records on this page
Sponge CakeSister's CakeCake, Solferino