Cocoa-nut Cake

Ingredients

• (-lb. of warmed butter
• 1J breakfast-cupfuls of caster sugar
• 3 5 teacupfuls of flour
• 2 teaspoonfuls of cream of tartar
• 1 teaspoonful of bicarbonate of soda
• a little essence of lemon
• the whites of ten eggs
• | pint of milk
• the grated Cocoa-nut

Method

1. 1

   Beat warmed butter with caster sugar until creamy, then beat in flour mixed with cream of tartar and bicarbonate of soda; add essence of lemon, beaten egg whites, and milk.

2. 2

   Spread the paste on greased tins, cover with icing mixed with grated Cocoa-nut, pile layers, ice the top, and bake in a quick oven.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 403. The excerpt below is the record exactly as published.

Cocoa-nut Cake. — (1) Large. — Beat (-lb. of warmed butter with 1J breakfast-cupfuls of caster sugar, and when it is creamy, beat in 3 5 teacupfuls of flour With which has been mixed 2 teaspoonfuls of cream of tartar and 1 teaspoonful of bicarbonate of soda ; then add a little essence of lemon, the whites of ten eggs firmly beaten, and | pint of milk. Spread the paste about lin. thick on greased tins, and cover the tops with an icing in which the grated Cocoa-nut

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