Chocolate Layer Cake

Ingredients

• 1 lb. of softened butter
• 1 lb. of flour
• 1 lb. of moist sugar
• whites of fourteen eggs
• 1 breakfast-cupful of milk
• a little lemon-juice
• 1 lb. of caster sugar
• 3oz. of grated Chocolate
• four eggs

Method

1. 1

   Rub butter with flour and cornflour, mix in moist sugar, and work in egg whites one at a time.

2. 2

   Add lemon-juice and milk, and beat well.

3. 3

   Make icing by boiling caster sugar in water, adding grated chocolate, and beating in eggs.

4. 4

   Fill a mould in layers with the cake mixture and bake in a quick oven.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 331. The excerpt below is the record exactly as published.

lib. of caster sugar and six whites of eggs into a bowl, and beat rapidly with a wooden spoon or spaddle for about ten minutes. Get 4oz. of grated common Chocolate in a pannikin on the side of the stove, and when it is melted pour it into the icing in the bowl, add 2 table-spoonfuls of vanilla extract, beat up, and it is ready to use for cakes. Chocolate Kisses. — Beat fib. of caster sugar and two whites of eggs together in a bowl for about fifteen minutes, when, if it has been kept cold, the mixture will be white and firm enough to draw up in points ; then add another white, and beat five minutes longer ; then a pinch of tartaric acid or lemon-juice, vanilla flavouring, and 2oz. of grated Chocolate Fig. 457. Chocolate Kiss. (the common sort will do). Mix thoroughly, and then drop pieces as large as walnuts on greased baking-sheets, and bake in a very slack oven. The baking is the difficult part of the manufacture of these delicious sweetmeats. They need heat enough to make them swell and round out almost hollow, but the oven must not be hot enough to melt or colour them. When cold they will slip off the sheets. See Fig. 457. Chocolate Layer Cake.— Rub lib. of softened butter with lib. of flour and cornflour, mixed in equal quantities, and lib. of moist sugar, and work in the whites of fourteen eggs, one at a time, beating thoroughly ; then squeeze in a little lemon-juice, add f breakfast-cupful of milk, and flavour with essence of lemon to taste, beating well again. Make an icing of lib. of caster sugar boiled in f pint of water for five minutes, add 3oz. of grated Chocolate, and boil again until a little dropped in cold water will set hard like candy ; then beat in quickly four eggs

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