Cornflour Cake

Ingredients

• i lb. Cornflour
• 1 tablespoonful Flour
• 2 oz. Castor Sugar
• 2 oz. Butter
• 1 teaspoonful Baking Powder
• 2 Eggs
• or 1 Egg and a little Milk

Method

1. 1

   Beat the butter and sugar to a cream with a wooden spoon, then beat the eggs and add them with the flour and cornflour by degrees, beating well, and adding the baking powder at the last.

2. 2

   Pour the mixture into a greased cake tin (do not let it be more than half full), put it immediately into a hot oven, and bake about 0.5 hour.

3. 3

   If liked, the mixture can be baked in small patty pans, and will then take only from 10 to 15 minutes to bake.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 152. The excerpt below is the record exactly as published.

1 teaspoonful Baking Powder, 2 tablcspoonfuls VVater. ' Beat sugar and butter to a cream, add eggs dropped in whole ; add the fruit, baking powder, and Hour, and, last, the water. Line a cake tin with paper, pour all in, and bake in a hot oven with plate on top for IJ hours, allowing cake to remain in for another ^ hour. Cherry Ca.ke (2), •1 oz. Butter, 4 oz. Castor Sugar, 3 Eggs, grated rind of J Lemon, 4 oz. Candied Cherries, 8 Oz. Flour, J teaspoouful Baking Powder. Beat butter and stigar to a cream, add the eggs well beaten, also the flour and lemon rind ; beat 10 minutes, add cherries and baking powder, pour into a mould lined with buttered paper, and bake in a slow oven for 2 hours. Note. — The mixture should be sufficiently still to prevent ^he cherries sinking to the bottom in baking. If eggs not enough, add a little milk. Chocolate Cake. i lb. Flour, 1 lb. Butter, J lb. Sultana Raisins, 6 oz. Cliocolate, 6 oz. Sugar, J teaspoonful Milk, 3 Eggs, ^ tea.spoouful Vanilla, 1 do. Cinnamon, 1 good do. Baking Powder. Grate chocolate and dissolve in milk over fire till melted : do not boil hard. Beat butter and sugar together, then add chocolate and milk. Beat eggs well, and then add flour, half of which might be cornflour, then seasonings and fruit. Put into well buttered and floured cake pan, and bake for about an hour. Iced Christmas Cake. 11 oz. Butter, 11 oz Flour, 1 lb. Currants, 1 lb, Valencia Raisins, 3 lb. Sweet Almonds, i lb. Candied Peel, 1 doz Eggs, 1 lb Ground Almonds, 1 lb. 10 oz. Castor Sugar, 1 lb. Icing Sugar, 1 Lemon, a little Orange Flower Water, a few drops Essence Almonds and Cochineal, i oz. Mixed Spice, i teacupful Milk. Above ingredients are for the whole cake and icing.s. m TRIED FAVOURITES COOKERY BOOK. Foil Cakk. 31 oiz. Butter, 11 ok. Flour, 10 oz. Castoz' Sugar, 1 lb. Currants, 1 lb Raisius, i lb. Sweot Alru^oud*, 4 oz. Candied Peel, i teacupful Milk 6 or 7 Eggs, i oz. Mi\ed Spice. ’ Beat butter to a cream, add sugar, and beat well together, then add the eggs, well-beaten, gradually, and work them well into it. Blanche and choiJ the almonds, stone and chop raisins, chop peel, and add all these to the butter, with flour, spices, and milk. Mix well, turn into a greased tin lined with buttered paper, and bake in, moder- ate oven from 3-^ to 4 hours. Spread almond paste over top of cake, then royal icing. (Sea these recipes.) Cocoa-Nut Cake. 2 lb. Flour, 5 lb. grated Cocoa-nut, 6 oz. each Butter and powdered Sugar, i teacupful new Milk, 1 tablespoonful Bird’s Concentrated Egg Powder. Gx'ate the white of the cocoa-nut, and mix it with the flour, sugar, and egg powder. After softening the butter, and lightly rubbing it into the other ingredients, moisten the whole with the milk, slightly warmed, and bake in a moderately quick oven in well buttei'ed cake tin. Cocoa-Nut Sandwich. C oz. powdered Sugar, 2 oz. Butter, 2 teacupfuls Flour, 3 Eggs, 2 teaspooufuls Baking Powder. Put butter and flour in one basin, put yolks and sugar in another, and whites on iflate. Rub butter among flour till fine, beat yolks and sugar till creamy, whip Avhites to stiff fi'oth. Then add to yolks and sugar ^ cui^ful SAveet milk, Avhites of eggs, and flour. Have ready two imind tins, greasetl and papered. Put half in each, and bake to nice brown. Turn out and take off paper. Mix lb. dessicated cocoa-nut, the whites of 2 eggs whipped to stiff’ froth. Spread over bottom side of one cake. Put on top of other cake, and return to mouth of very- slow oven to dry with door open. Ice top of cake same as other icing. Cornflour Cake. i lb. Cornflour, 1 tablespoonful Flour, 2 oz. Castor Sugar, 2 oz. Butter, 1 tea- spoonful Baking Powder, 2 Eggs, or 1 Egg and a little Milk

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