Corn-Flour Cake

Ingredients

• one half pound corn-flour
• six ounces butter
• six ounces sugar
• one half tea-cupful flour
• one teaspoonful cream of tartar
• one half teaspoonful soda
• four eggs

Method

1. 1

   Make the soda and cream of tartar very smooth.

2. 2

   Place the flour and corn-flour in a bowl, and mix well with the soda and cream of tartar.

3. 3

   In a separate bowl, beat the butter to a cream, then add the sugar, corn-flour, and flour gradually.

4. 4

   When the mixture gets stiff, drop in the yolk of an egg to moisten it.

5. 5

   Whip the whites to a stiff froth and mix them in.

6. 6

   Line a cake-tin with greased paper, pour in the mixture, and bake in a quick oven for forty minutes.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 140. The excerpt below is the record exactly as published.

Corn-Flour Cake.— One half pound corn-flour, six ounces butter, six ounces sugar, one half tea-cupful flour, one tea- spoonful cream of tartar, one half tea-spoonful soda, four eggs

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