Coffee Cakes

Ingredients

• 2 oz. cornflour
• 3 oz. flour
• 3 oz. butter
• ^ teaspoonful baking powder
• 1 tablespoonful coffee essence
• 2 eggs

Method

1. 1

   Cream butter and sugar, beat in the eggs with a little flour, then add the coffee essence with the rest of the flour and baking powder.

2. 2

   Pour into greased tins, and bake for fifteen to twenty minutes in a moderately hot oven.

3. 3

   Ice when cold with coffee glacé icing, and decorate with chopped pistachios.

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 41. The excerpt below is the record exactly as published.

COFFEE CAKES. 2 oz. cornflour. 3 oz. flour. 3 oz. butter. ^ teaapoonful baking powder. 1 tablespoonful coffee essence. 2 eggs. Cream butter and sugar, beat in the eggs with a little flour, then add the coffee essence with the rest of the flour and baking powder. Pour into greased tins, and bake for fifteen to twenty minutes in a moderately hot oven. Ice when cold with coffee glac^ icing, and decorate with chopped pistachios. ^CLAIRS. 2 oz. flour. 1 oz. butter. 1 gill water. Pinch salt. Vanilla essence 1 egg and ^ yolk. 1 gill cream. Glacd icing. Dry and sieve the flour. Melt the butter, add the salt and water, and bring to the boil. 4 [ 201 ] Beat in the flour ; cool, and add the eggs and vanilla essence. Place the mixture in small rolls on a greased tin ; bake in a steady oven till brown and firm, about thirty minutes. When baked, scoop out the centre, and fill when cold with whipped and sweetened cream. Coat with glac^ icing. PETITS CHOUX. Make as above, and form into small balls. When cooked, fill the centre with whipped cream and dust over with icing sugar. GENOESE CAKE. 4 eggrs. 3 02. flour 4 02. castor sugar. 3 oz. butter Whisk the eggs and sugar over hot water till light and thick, then whisk till slightly cooled. Have the butter melted and the flour heated and sieved, and add them lightly to the mixture. Turn quickly into a greased and papered baking-sheet, and bake in a very [ 202 ] steady oven till firm and brown, about thirty minutes. Turn out to cool. N.B. — This mixture forms the foundation of many small cakes, and can be iced with butter or glace icing and decorated to taste. Mix the dry ingredients together, rub in the butter, and mix to a firm paste with the egg. Roll out thinly, cut into rounds, and bake till firm, about fifteen minutes. When cool, sandwich two together with jam, put a little icing on the top, and place a cherry in the centre. GERMAN BISCUITS. 2 oz. butter. 2 oz. sugar. 3^ oz. flour, iegg. ^ teaspoonful ground cinnamon. Milk if necessary. Glace icing. Jam. Cherries. teaspoonful baking powder. [ 203 ] GERMAN POUND CAKE. 10 oz. flour. 8 oz. butter. 8 oz. ca.stor sugar. 4 oz. peel. 1 lemon. 8 oz. sultanas. 6 eggs. Cream butter and sugar ; add eggs with a little flour, then sultanas, peel (chopped up), and grated rind, with remainder of flour. Turn into a prepared tin, and bake in a steady oven for two hours. Chop the almonds very finely, and pound well in a mortar. Add the sugar, ground almonds, and rice - flour, and pound again. Beat the egg slightly, and mix almonds to a firm consistency with it. Roll into small balls, place them on rice paper, and put a split almond on the top of each. Brush over with white of egg, and bake in a moderate oven till crisp and slightly brown. MACAROONS. 2 oz. almonds. 1 tablespoonful ground almonds. 4 oz. castor sugar. 1 teaspoonful rice-flour. 1-1 1 white of eggs. Almonds for top. [ 204 ] MADEIRA CAKE. 8 oz. flour. 5 oz. butter. 6 oz. castor sugar. Grated lemon rind 4 eggs. 1 teaspoonful baking powder. Citron peel. Sieve the flour, cream the butter and sugar, add the grated rind. Add the flour and eggs by degrees, and beat well. Add the baking powder with the last spoonful of flour. Turn into a greased tin ; place the citron on the top. Place in a moderate oven, and bake steadily for one and a half hour. Whisk yolks and sugar, then add the whites stiffly beaten, and whisk this mixture over hot water till thick. Whisk tiU cool, and fold in the flours dried and sieved and the baking powder. Place in a greased and papered tin in a moderately hot oven about one hour. When cold, decorate it with mocha icing. MOCHA CAKE. 4 eggs. 4 oz. castor sugar. 2 oz. flour 2 oz. cornflour or potato-flour. ^ teaspoonful baking powder

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