Coffee Cakes

Ingredients

• 4 eggs
• 6 oz. flour
• 2 oz. butter (warmed)
• 6 oz. sugar
• 1 table-spoonful coffee essence
• 1 teaspoonful baking-powder

Method

1. 1

   Put sugar in a bowl, add eggs and coffee essence, whisk till frothy and thick as cream.

2. 2

   Sieve flour and baking-powder, stir carefully to eggs and sugar; then add warmed butter.

3. 3

   Pour the mixture into a flat tin lined with well-buttered paper, and bake in a moderate oven about 30 minutes.

4. 4

   When baked, turn out, cover with transparent icing.

5. 5

   Cut into small convenient sized pieces.

As published

This recipe was extracted from Household cookery (1905) by E. Crichton, page 20. The excerpt below is the record exactly as published.

tea-spoonful baking-powder. Method. — Cream butter and sugar, add eggs slowly, beat- ing well with a wooden spoon. Mix flour, cocoanut, and baking-powder; stir well to the mixture. Partly fill some small greased cake-tins, and bake in a moderate oven 15 to 20 minutes. Madeline Cakes 2 eggs. 3 oz. sugar. 3 oz. flour. \ tea-spoonful baking-powder. I oz. butter (oiled). Grated rind of \ lemon. Red currant jelly. Method. — Put eggs, sugar, and lemon-rind in a bowl, whisk until thick and creamy. Sieve flour and baking-powder, stir care- fully to eggs and sugar, lastly add butter (oiled, but not hot). Partly fill some small well-buttered cake-tins with the mixture, and bake about 15 minutes in a rather quick oven. \\'hen cold, cut a small piece from top of each, and take out a portion of centre, put in a Httle jelly, place the piece on top again. Brush over the top with jelly, and decorate with chopped pistachio nuts or blanched and chopped almonds. Coffee Cakes 4 eggs. 6 oz. flour. 2 oz. butter (warmed). 6 oz. sugar. I table-spoonful corfee essence

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