Almond Cake

Ingredients

• three ounces sweet almonds
• one ounce bitter almonds
• one pint pulverized sugar
• yolks of twenty-four eggs
• the juice and grated rind of one lemon
• a pinch of mace
• whites of six eggs
• four ounces flour
• one ounce corn starch

Method

1. 1

   Blanch and pound almonds to a paste.

2. 2

   Add sugar and yolks, stir until light, then add almond pulp, lemon juice and rind, mace.

3. 3

   Beat egg whites to a froth, add sugar gradually, and fold into mixture.

4. 4

   Add flour and corn starch, mix well, pour into pans, and bake.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 47. The excerpt below is the record exactly as published.

Almond Cake. — Blanch and pound to a paste three ounces sweet and one ounce bitter almonas, shelled. To one pint pulver- ized sugar gradually add yolks of twenty-four eggs and stir until light, then add the almond pulp, the juice anderated rind one lem* on, a pinch mace, and beat until it thickens. Seat whites si^ eggs to a firm froth, adding b}r pinches a tablespoon pulverized suffar and stir it in» one-third at a time with the above miztore. Lastly add 62 CAKE MAKING. four ounces flour well sifted with one ounce corn starch. Mix well^ pour into round pans two inches thick, if it is to be iced, or into square pans one inch thick if intended for slicing, bake in moderate oven and turn out at once. Angel Cake, — ^Whites twelve eggs, one and one-half tumblers sifted powdered sugar, one tumbler sifted flour, one teaspoon each vanilla and cream tartar. The tumblers for meas- uring should hold two and one-fourth gills. Beat eggs in a bowl to as fine a froth as possible and add one-half tumbler sifted sugar, gradually beating in ^^^^„ two tablespoons at a time, and stir into this mix^ AngTcake pIT ture the teaspoon vanilla ; sift the cream tartar with the flour, then sift flour and remaining tumbler sugar together four times, and put with the flrst mixture with as little stirring as will mix and combine them thoroughly and smoothly. The dough should be very light and feathery. Test the oven by laying in it a piece of white paper, which should brown, not char, in ten minutes. A pan made express- ly foi* this purpose should be used, and can be ordered of any tinner. It should be aoout eight inches in diameter, three inches deep, with a funnel in the center two inches in diameter at the bottom tapering to an inch and a half at top, and be provided with legs half an incS high. May be smooth or fluted edges as preferred. Do not grease the pan, but line it with clean manilla paper kept for the purpose. Bake forty minutes and do not open the oven for 1?he first fifteen. It should rise to the top of the pan but may shrink a little. When done turn the pan upside down and let stand one hour, when if it does not drop out readily the edges may be carefully loosened with a knife. Ice the hottom with transparent glaze made as follows : Take one and one-half cups sifted powdered sugar, whites two eggs that have not been beaten, and as much cold water as eggs ; stir very hard with a whisk or egg beater until perfectly smooth ; now add three-fourths cup of confectioner's sugar known as " XXX," and enough water to oring it to a smooth paste free from lumps, adding the sugar a little at a time and stirring constantly. Ice cake smoothly with this and set in a real hot oven for a second or two to harden. If preferred use boiled icing. Any cake pan may be used, but it should be placed on a pie tin while baking. It is well to cover with the paper cap, heretofore described, while baking. Apple Cake. — Soak two cups dried apples over night, in the morning drain and chop fine in chopping Dowl ; add one cup mo- lasses and let it boil slowly on back or stove three or four hours ; let it cool and add one and a naif cups brown sugar, one cup butter, half cup sour milk, one teaspoon each cloves, allspice and cinnamon, one teaspoon soda, three eggs, three and one-half cups flour ; bake in two square tins, or one five-quart basin ; if baked in latter, bake slowly two hours. Very nice and will keep six months. cake-Making. ' 63 Angel Cake. — Mix a scant pint flour, one ounce of corn-starch, one pint pulverized sugar

Cook this with the app: pantry check, scaling, and the assistant.