Cake

Ingredients

• sugar
• butter
• the whites of three eggs
• J breakfast-cupful of corn-flour
• 1J breakfast-cupfuls of flour
• J teaspoonful of cream of tartar
• J teaspoonful of bicarbonate of soda
• and vanilla or almond flavour

Method

1. 1

   Work the butter to a cream, gradually beat in the sugar, then add the flavouring.

2. 2

   Mix the flour, cream of tartar, and soda together, and sift.

3. 3

   Beat the whites to a stiff froth, add the cornflour and milk to the beaten sugar and butter, then add the whites of the eggs and the flour.

4. 4

   Mix quickly and thoroughly.

5. 5

   Put the batter in greased sheets about 2in. deep, and bake in a moderate oven for about half-an-hour.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 39. The excerpt below is the record exactly as published.

J breakfast-cupful of corn- flour, stirred smoothly into nearly J breakfast-cupful of milk, 1J breakfast-cupfuls of flour, J teaspoonful of cream of tartar, J teaspoonful of bicarbonate of soda, and vanilla or almond flavour. Work the butter to a cream, and gradually beat in the sugar; then add the flavouring. Mix the flour, cream of tartar, and soda together, and sift. Beat the whites to a stiff froth, add the cornflour and milk to the beaten sugar and butter, then add the whites of the eggs and the flour. Mix quickly and thoroughly. Put the batter in greased sheets about 2in. deep, and bake in a moderate oven for about half- an-hour. A chocolate icing goes well with this Cake. (4) Warm Jib. of butter and Jib. of sugar, and work into 6oz. of flour ; mix well together with the whites of eight eggs whisked to a froth. Put into a greased tin and bake. Simple Cakes. — Take Jib. of flour and rub Jib. of butter into it ; then add 3 table-spoonfuls of caster sugar, a little salt, and one egg well whisked. Mix all well together, and roll out to about Jin. in thickness. Cut it into various fancy shapes with biscuit-cutters, and bake on tins in a moderate oven till coloured. Sly Cakes. — Mix loz. of sugar with Jib. of flour ; add to this only sufficient cold water to make it into a smooth, stiff paste ; roll it out three times, spreading 2oz. of butter on iteach time, folding and rolling it in as for pastry. When the third 2oz. of butter are folded in, roll it out very thin and cut it into small rounds or squares about 2Jin. or 3in. in diameter. Have ready Jib. of washed and dried currants, spread half of the little pieces of paste pretty thickly with them, lay the other half on top of them, one on each, pressing them gently so as to form a sandwich. Bake in a quick oven. They should be nicely browned. Small Cakes. - — Into ljlb. of flour rub ljlb. of butter and 1 table-spoonful of lard ; then add ljlb. of fine moist sugar, 4 table-spoonfuls of powdered cinnamon, and make these ingredients into a dough with J pint of milk in which 1 teaspoonful of bicarbonate of soda has been dissolved. Boll Cakes — continued. out the dough thin on a floured paste-board, cut into shapes, and dip the face of each Cake in granulated sugar. Bake slowly on greased baking-sheets. Snow Cakes. — (1) Large.— Put Jib. of butter into a basin and beat it to a cream, using the back of a wooden spoon ; add Jib. of powdered white sugar, and beat with the spoon for five minutes longer. Break two eggs, beat them till they are quite light, and add to them J teaspoonful of essence of vanilla. Add the eggs and vanilla to the butter and sugar, and mix them well together, then mix in lightly lib. of potato-flour. Have a shallow square tin lined with buttered paper, put the Cake into it, and spread it smoothly over. Bake for three-quarters-of-an-hour in a moderate oven. When the Cake is out of the oven and has cooled a little, cut it into square pieces and take it out of the tin. (2) Sift through a fine sieve lib. of arrowroot to free it from lumps. Beat together to a cream Jib. of butter and Jib. of powdered white sugar; add to this by degrees the arrow- root, and continue beating it for a little time. Then beat to a stiff froth the whites of six eggs and stir them in. After all the egg froth is added, continue beating for twenty minutes till the mixture is a smooth white batter, then add 1 teaspoon- ful of essence of lemon. Butter the inside of a Cake-tin, pour the batter into it, and bake in not too hot an oven for an-hour-and-a-half. (3) Cream Goz. of white butter with 7oz. of caster sugar ; add the whites of nine eggs, not previously beaten, Jib. of flour, and 5oz. of cornflour. Beat all well together, and then add 1 teaspoonful of milk and juice of half a lemon. When thoroughly mixed turn it into a shallow tin, buttered and floured, but do not fill the tin by half. Bake lightly. (4) Small. — Take the whites of ten eggs, 1J breakfast- cupfuls of sugar, 1 breakfast-cupful of flour, 2 teaspoonfuls of cream of tartar, salt, and any flavouring desired. Bub the flour, cream of tartar, sugar, and salt well together. Add the eggs, beaten till light, and stir only suflicient to mix very lightly. Put into greased moulds, and bake in a quick oven. (5) Take f breakfast-cupful of butter, 2 breakfast- cupfuls of sugar, J breakfast-cupful of milk, 2J breakfast-cupfuls of pastry flour, J teaspoonful of bicarbonate of soda, 1 J teaspoonfuls of cream of tartar, the whites of eight eggs, and 1 teaspoonful of almond flavouring. Mix the soda and cream of tartar with the flour. Be sure to use 1J teaspoonfuls of cream of tartar, as the extra amount is intended to stiffen the whites of the eggs. Bub the butter to a cream, add the sugar, and beat again ; add the milk and flour alternately, a little at a time, and beat well. Lastly, add the beaten whites and the almond flavouring. Bake in two small buttered pans in a moderate oven. (6) Take Jib. of well-washed butter, warm it, and beat it to a cream, adding slowly Jib. of arrowroot, 1 teacnpful of caster sugar, a little salt, and either lemon, vanilla, or almond flavouring. Put the whites of three eggs

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