Cake Icing

Ingredients

• Two pounds of Icing Sugar
• Four Whites of Eggs
• The juice of two Lemons

Method

1. 1

   Rub the sugar through a hair-sieve into a basin, make a well in the sugar and pour in the whites of eggs and lemon-juice, work these all well together with a wooden spoon until quite soft.

2. 2

   Put two layers of this icing with a knife, you must dip the knife in water from time to time to prevent it sticking.

3. 3

   The third layer must be clear icing made thus: One pound of loaf sugar, half a pint of water boiled together for fifteen to twenty minutes and reduced to a syrup.

4. 4

   Stir in a basin till nearly cold and pour over the cake.

5. 5

   When this is dry, ornament with the first icing through a forcer.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 81. The excerpt below is the record exactly as published.

Cake Icing. Ingredients, Two pounds of Icing Sugar. Four Whites of Eggs. The juice of two Lemons

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