bntter aside to cool. Sift 4 ounces floar and 4 ounces cornstarch
with 1 teaspoonful baking powder. Stir the yolks of 8 eggs with
Vs pound powdered sugar 15 minutes; add the grated rind of 1
lemon, and 1 teaspoonful vanilla✪ Sandtorte, then add the flour, stir a few min-
utes, then slowly add the butter, and last the beaten whites of 8
eggs ; pour the mixture into a paper-lined form, set the pan with
cake into a larger one with a double-folded paper between the two
pans, this will protect the cake from burning. Bake in a moderate
oven, and when done, remove the cake ; let it rest a few minutes,
then turn it out of pan onto a floured board, and when cold ice it
with following glaze : Mix 1 cupful of sifted powdered sugar with 1
teaspoonful lemon juice and 2 tablespoonfuls water, stir over the
fire till lukewarm, then carefully pour it over the cake; and if wanted
very fancy, decorate the top with cinnamon straws (candied) or the
cake may be left plain.
Angel Cake. — One and a half cup of granulated sugar, the
whites of 11 eggs, 1 teaspoonful essence of vanilla, y^ pint flour, 1
teaspoonful cream of tartar✪ Angel Cake ; sift flour and cream of tartar 3 times,
beat the whites to a stiff froth, add gradually the sugar, then the
vanilla, and last the flour. Butter a cake mold and dust it with
flour, pour in the mixture, and bake in a slow oven about ^4 hour.
Then pour the following glaze over it: Mix in a small saucepan y,
cup of sifted powdered sugar with ^1^ gill of cold water, y, gill
sherry wine, and y, teaspoonful vanilla extract ; stir over the fire
until hot, then pour over the cake, and when dry cover it with
the following icing : Mix the white of 1 egg with 6 ounces sifted
powdered sugar, beat for 10 minutes, then spread over the cake,
let dry in a cool place.
St. Jnlia Sultana. — Prepare a fine paste as in recipe 663 of
my book Desserts and Salads ; roll out y^ inch in thickness, lay over
it a tin plate, and cut the paste off close to the edge ; then lay the
round piece of paste on to a round piece of buttered paper, lay the
paper in a large shallow tin pan, decorate the edge with a border of
562 CAKES, TORTEN, Etc
leaves cnt from the remaining paste ; or put some pit^-i-chon in a
paper funnel and sqairt a border aroand the edge 1 inch high;
then squirt small rills toward the center of round, so that the sul-
tana may be cnt by these rills. Brush the whole over with beaten
egg, and bake in a medium-hot OTen till done. Then prepare a
pAt6-4-chou as follows : Place a saucepan with 2 ounces butter, y,
pint milk, a pinch of salt, 1 tablespoonf ul sugar over the fire ; as
soon as it boils add 4 ounces flour, stir until it loosens from the
saucepan, then remove, and when nearly cold mix with the yolks of
5 eggs and the beaten whites of 2; stir until perfectly smooth.
Then put with a teaspoon small portions on a buttered tin, brush
over with beaten egg, and bake in a quick oven till done. Bemovep
and when cold fill with pink whipped cream and ice with pink or
white icing ; then fasten with white of egg and sugar on to the edge
of the above paste 1 Vs inch apart ; put between the cream cakes
some candied cherries, pineapples, and plums ; spread over the sur-
face strawberry marmalade and fill the center with whipped cream.
Page 374 · 2 recipe records on this page
Presented as published in 1914. 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
butter aside to cool. Sift 4 ounces flour and 4 ounces cornstarch with 1 teaspoonful baking powder. Stir the yolks of 8 eggs with Vs pound powdered sugar 15 minutes; add the grated rind of 1 lemon, and 1 teaspoonful vanilla, then add the flour, stir a few minutes, then slowly add the butter, and last the beaten whites of 8 eggs ; pour the mixture into a paper-lined form, set the pan with cake into a larger one with a double-folded paper between the two pans, this will protect the cake from burning. Bake in a moderate oven, and when done, remove the cake ; let it rest a few minutes, then turn it out of pan onto a floured board, and when cold ice it with following glaze : Mix 1 cupful of sifted powdered sugar with 1 teaspoonful lemon juice and 2 tablespoonfuls water, stir over the fire till lukewarm, then carefully pour it over the cake; and if wanted very fancy, decorate the top with cinnamon straws (candied) or the cake may be left plain.
Angel Cake. — One and a half cup of granulated sugar, the whites of 11 eggs, 1 teaspoonful essence of vanilla, y^ pint flour, 1 teaspoonful cream of tartar ; sift flour and cream of tartar 3 times, beat the whites to a stiff froth, add gradually the sugar, then the vanilla, and last the flour. Butter a cake mold and dust it with flour, pour in the mixture, and bake in a slow oven about ^4 hour. Then pour the following glaze over it: Mix in a small saucepan y, cup of sifted powdered sugar with ^1^ gill of cold water, y, gill sherry wine, and y, teaspoonful vanilla extract ; stir over the fire until hot, then pour over the cake, and when dry cover it with the following icing : Mix the white of 1 egg with 6 ounces sifted powdered sugar, beat for 10 minutes, then spread over the cake, let dry in a cool place.
St. Julia Sultana. — Prepare a fine paste as in recipe 663 of my book Desserts and Salads ; roll out y^ inch in thickness, lay over it a tin plate, and cut the paste off close to the edge ; then lay the round piece of paste on to a round piece of buttered paper, lay the paper in a large shallow tin pan, decorate the edge with a border of
leaves cnt from the remaining paste ; or put some pâte-à-chon in a paper funnel and squirt a border around the edge 1 inch high; then squirt small rills toward the center of round, so that the sultana may be cnt by these rills. Brush the whole over with beaten egg, and bake in a medium-hot oven till done. Then prepare a pâte-à-chou as follows : Place a saucepan with 2 ounces butter, y, pint milk, a pinch of salt, 1 tablespoonf ul sugar over the fire ; as soon as it boils add 4 ounces flour, stir until it loosens from the saucepan, then remove, and when nearly cold mix with the yolks of 5 eggs and the beaten whites of 2; stir until perfectly smooth. Then put with a teaspoon small portions on a buttered tin, brush over with beaten egg, and bake in a quick oven till done. Removed and when cold fill with pink whipped cream and ice with pink or white icing ; then fasten with white of egg and sugar on to the edge of the above paste 1 Vs inch apart ; put between the cream cakes some candied cherries, pineapples, and plums ; spread over the surface strawberry marmalade and fill the center with whipped cream.
Records on this page
SandtorteAngel Cake