Corn Flour Cake

Ingredients

• 4 0z. Brown & Polson’s ‘Patent’ Corn Flour
• A OY A : Paisley Flour
• 2 oz. Butter
• 3 oz. Sifted Sugar
• 2 Eggs
• Grated Rind of 1 Lemon

Method

1. 1

   Measure out the ingredients.

2. 2

   Butter a one-pound cake tin.

3. 3

   Mix the Corn Flour and Paisley Flour well together, dry.

4. 4

   Beat the butter to a cream.

5. 5

   Add the sugar and mix well.

6. 6

   Break in the eggs and beat all well together.

7. 7

   Stir in lightly the Corn Flour mixture and beat well till thoroughly mixed.

8. 8

   Stir in the grated rind of a lemon.

9. 9

   Pour into the prepared cake tin and put at once into a quick oven.

10. 10

    Bake for half an hour, turn out and cool on a wire tray.

As published

This recipe was extracted from The tea-time recipe book (B book) (1900) by Brown & Polson, page 12. The excerpt below is the record exactly as published.

CORN FLOUR CAKE, 4 0z. Brown & Polson’s ‘Patent’ Corn Flour. A OY A : Paisley Flour. 2 oz. Butter. 3 oz. Sifted Sugar. 2 Eggs. Grated Rind of 1 Lemon

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