Câteau à la Carey

Ingredients

• Two cups flour
• 74 cup butter
• 1 cup powdered sugar
• 6 eggs
• 1 teaspoonful vanilla
• 1 teaspoonful baking powder

Method

1. 1

   Wash the batter in several cold waters, and dry it in a napkin.

2. 2

   Put butter in a mixing bowl and stir it with a silver spoon for 10 minutes; add to this 0.5 the sugar, and stir 20 minutes more; next add the yolks one at a time, stirring a few minutes between each addition.

3. 3

   Beat the whites to a stiff froth; add the lemon and the remaining 0.5 cup sugar, beat for 5 minutes; then add slowly by spoonfuls the above mixture while constantly beating with an egg beater.

4. 4

   Sift flour and powder together, stir it lightly through the mixture, bake in a well-buttered and paper-lined form for 1 hour in a medium-hot oven.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 375. The excerpt below is the record exactly as published.

Two cups flour, 74 cup butter, 1 cup pow- dered sugar, 6 eggs, 1 teaspoonf ul vanilla, and 1 teaspoonful baking powder. Wash the batter in several cold waters, and dry it in a napkin. Put butter in a mixing bowl and stir it with a silver spoon for 10 minutes ; add to this Y^ the sugar, and stir 20 minutes more ; next add the yolks one at a time, stirring a few minutes between each addition. Beat the whites to a stiff froth ; add the lemon and the remaining % cup sugar, beat for 5 minutes ; then add slowly by spoonfuls the above mixture while constantly beating with an egg beater. Sift flour and powder together, stir it lightly through the mixture, bake in a well-buttered and paper-lined form 1 hour in a medium-hot oven. If the cake should brown too much on top put a piece of buttered paper over. Bemove when done, when cold cover with a layer of pineapple marmalade, then ice it carefully with sugar glaze (see recipe 927 in my book Desserts and Salads), and decorate the tops with candied plums. CAKES, TORTEN, Era 563 St. Honore Cake. — Bake a small sponge cake in a deep jelly tin 1 inoh in thickness to serve as the bottom of St. Honore. Divide 3 seedless oranges in section and lay them on paper to dry ; have ready 2 dozen large grapes. Boil 1 pound sugar with 1 cup water to a crack ; dip in the oranges when dry, and lay them on a buttered tin pan ; treat the grapes the same way. Prepare half the quantity of cream-cake paste (see page 571), put it into a pastry bag with a No. 3 tube, and press on to buttered tins small round cakes Vs ii^ch in diameter, brush over with beaten egg and bake to a pale brown ; when done, cut them open on the side and fill them with currant jelly, and glaze them the same as the oranges. Add to 1 pint of whipped cream 1 gill of pounded and sifted macaroons, y, gill of sherry wine, 1 gill of powdered sugar, and 1 teaspoonful of vanilla. Put a fancy paper on a cake board, place the St. Honore bottom on top, cover the center with a layer of pineapple or apricot marmalade, leaving 1 inch margin around the edge free. Have some sugar boiled to a crack. Dip the one side of the cakes lightly into the sugar, and set them close together on the edge of the bottom to form a crown, then dip in the oranges, and set them on top the little cakes, the thick part upward, each one adhering to the other until they form a crown, then dip in the grapes lightly and place them on top of the oranges where the ends meet ; and put a small piece of candied cherries in center of each piece of orange section. Then fill the empty space with half the cream ; put the remaining in a pastry bag, with a fancy tube, and with it decorate the top artistically. Macaroons of Sweet Almonds.— Blanch, dry, and grind fine 7, pound of almonds, put them into a bowl, add 1 pound powdered sugar, and gradually the whites of 4 or 6 eggs ; work the paste with the hand until smooth, flavor either with lemon rind or vanilla sugar, put the paste into a pastry bag, press small portions on sheets of paper 1 inch apart. Put a damp towel over the macaroons, press 666 CAKES, TORTEN, Etc. whites of 2 of the eggs ; add last 2 ounces of flour sifted with % teaspoonful of cream of tartar. Bake in a small paper-lined form in a very slow oven. Swiss Ringlets. — Mix 2 cups sifted flour with 5 tablespoonfols sugar, % cup butter, the yolks of 6 eggs, and the grated rind of 1 lemon into a stiff dough ; let rest on ice or cool place for 1 hour. Then roll the dough out on a floured pastry board Yg of an inch in thickness. Gut it into rounds about 2 inches in diameter with a round scalloped cake cutter, then cut a small round piece from the center of each cake ; lay them into buttered tins, brush over with beaten egg, and bake in a medium-hot oven. Drop Gocoannt Cakes. — One half cup butter, Ys cup sugar, 1 cup flour, 3 eggs, 1 grated cocoanut mixed with 1 cup powdered sugar

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