Corn-flour Cake

Ingredients

• a quarter of a pound of butter
• the same of sugar
• the yolks of two eggs
• the grated rind of a lemon
• six ounces of corn-flour

Method

1. 1

   Beat butter and sugar to cream, add yolks and lemon rind.

2. 2

   Stir in warmed, sifted corn-flour, then fold in stiffly whipped egg whites.

3. 3

   Bake in a buttered tin for an hour.

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 31. The excerpt below is the record exactly as published.

Corn-flour Cake. Beat a quarter of a pound of outter, and the same of sugar, to a cream ; add the yolks of two eggs, beating all the time, and the grated rind of a lemon ; stir in six ounces of corn-flour, which should be warmed and sifted, and then the whites stiffly whipped. Bake in a buttered and papered tin for an hour. Crisp Biscuits. Make a pound of flour, the yolk of one egg, and some milk, into a very stiff paste, beat it well, knead it smooth, roll very thin, and cut into biscuits. Bake in a slow oven till quite dry and crisp. Drop Cakes. Put one pound of flour into a basin, and rub into it half a pound of butter ; add a quarter of a pound of castor sugar ; grate the peel from one lemon, and add to it. Mix in a quarter of a pound of currants, and two eggs, well beaten ; stir well all together, and drop this mixture on to a floured baking-tin in lumps, and bake in a moderate oven from a quarter to half an hour. Gingerbread Cake. Take a pound and a half of flour, one pound of treacle, a quarter of a pound of butter

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