Arabian Cake - Biscoscha
From Cooking for profit, 1886
Serves 10
This cake is similar to Savoy cake.
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 312. The excerpt below is the record exactly as published.
Arabian Cake— Biscoscha. There are several grades and varieties of sponge cake to be found in this book, all good in their place, yet the one I used to regard the chief and is so put forward in the America?i Pastry Cook had nearly been set aside here because the boys regard it as laborious and some- times fail with it in warm weather, until on a recent occasion I found at an "Ori- ental Cafe" — the Turks who kept the in- stitution were making a specialty of "Arabian cake," selling cons'derable quantities to the curious passers-by and kept a Turkish woman cook (young, and a real Zuleika, by the way) busy all day making and baking it. As I carry with me the "Open Sesame!" to all the kitchens in the land, I proceeded to in- vestigate and found it to be neither more nor less except the substitution of starch for flour, than our old favorite Savoy cake— fine sponge cake made by beating the eggs and sugar
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Cook this with the app: pantry check, scaling, and the assistant.