Baby's First Birthday Cake
From The new Albatross recipe book, 1930
When cold, ice with boiled icing.
Presented as published in 1930. 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 The new Albatross recipe book (1930) by Spillers Limited, page 14. The excerpt below is the record exactly as published.
BABY’S FIRST BIRTHDAY CAKE 4 oz. Albatross Self-raising Pinch of salt Flour 4 oz. butter or margarine 4 oz. sugar 2 large eggs 1 tablespoon warm water Sift the flour and salt. Cream the fatand sugar very well, then beat in the eggs, one atatime. Add the flour and water. Turn into a greased and floured 5$-6% cake tin and bake for 50-55 minutes in a moderate oven (Regulo Mark 4 or 365-375° Fahr.). When cold, ice with the following BOILED ICING: 1 cup sugar One third cup water 4 tablespoon lemon juice 1 egg white, stifly whipped Put the sugar, water and lemon juice in a small pan and heat, stirring, until the sugar is dissolved. Bring to boiling point without stirring. Add 3 tablespoons of the syrup to the stiffly beaten white, beating each spoonful in very well before adding the next. Boil the remaining syrup, without stirring, until itspinsalongthread. Pour it into the other mixture in a thin steady stream, beating all the time. Spread quickly on the cake before it has time to set. It can be spread evenly or peaked all over with the flat of the palette knife or swirls can be made on it with the back of a spoon. Before the icing sets, decorate the cake with one tiny candle to one side of the top, with attractive coloured cake decorations leading up toit. By placing the candle at one side, the cake can be cut until very little is left, still retaining the candle. If wanted, the icing can be coloured in the early mixing with any culinary colouring. GINGER FRUIT CAKE 8 oz. Albatross Self-Raising Flour
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