Cornflour Cake

Ingredients

• 6 ozs. cornflour
• 1 lb. butter
• 4 ozs. sugar
• 1 tablespoonful of milk
• 3 eggs
• Essence of lemon or vanilla

Method

1. 1

   Beat the eggs very well, mix with the butter (beaten to a cream), sugar, cornflour, milk, eggs and essence.

2. 2

   Beat the mixture for twenty minutes and bake in a hot oven.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 115. The excerpt below is the record exactly as published.

COENFLOUE CAKE. 6 0Z8. cornflour i lb. butter 4 ozs. sugar 1 tablespoonful of milk 3 eggs Essence of lemon or vanilla. Mode. — Beat the eggs very well, mix with the butter (beaten to a cream) sugar, cornflour, milk, eggs and essence. Beat the mixture for twenty minutes and bake in a hot oven, 692— SNOW CAKE. 1 lb. arrowroot ^ lb. sugar i lb. butter 6 eggs (the whites) Essence of lemon. Mode. — Beat the butter to a cream, stir in the sugar and arrowroot gradually, at the same time beating the mixture well, whisk the whites of the eggs to a stiff froth, then add them to the other ingredients and beat well for twenty minutes and add the essence of lemon. Bake in a moderate oven for one and a half hours. 693— SPONGE CAKE. 4 eggs 4 tablespoonfuls sugar 1 dessertspoonful of butter Small cup of sugar Salt. Mode. — Beat the eggs for fifteen minutes, add the sugar, flour and salt and then the butter, (beaten to a cream.) Bake in a greased cake tin for fifteen to twenty minutes. 694— SPONGE CAKE (Another way). 6 eggs 6 ozs. flour 6 ozs. sugar Essence of lemon Cakes. Mode. — Separate the whites of the eggs from the yolks, beat the whites to a stiff froth, mix the sugar well with the yolks, then stir with the whites, sift the flour in gradu- ally (beating the eggs, etc., lightly all the time) flavour with the essence, then put in a tin, lined with greased paper and bake in a quick oven. 695— KING'S CAKE. J lb. butter 2 J ozs. sugar 2 J ozs. powdered almonds 1 finely chopped citron A little spice Baisins Rind of a lemon 2^ ozs. flour 4 eggs. Mode. — Beat the butter to a cream and grate into it the lemon rind, and with the sugar mix well, add the j^olks of the eggs, almonds, citron, spice, raisins and the flour, previously mixed with the whites of the eggs, when thoroughly amalgamated, put the mixture into a buttered tin and bake in a moderate oven, after it is baked turnout of the tin and ice, afterwards setting in a cool place. 696— AEROWEOOT CAKE. J lb. arrowroot ^ lb. sugar J lb. butter 3 eggs 1 tablespoonful Elliott's Queensland baking powder. Mode. — Mix the arrowroot, sugar, butter and baking powder together, then add the eggs (yolks and whites beaten separately). Bake in patty tins. 697— FEENCH CAKE. 3 tablespoonfuls butter 5 eggs 1^ teaspoonfuls baking soda 2 cups sugar 2 teaspoonfuls cream of tartar 1 cup of milk Essence of vanilla. Cakes. Mode — Mix the sugar and butter together and beat to a cream, add the cream of tartar, baking soda, essence, and the eggs beaten thoroughly, then add the milk and a little flour to thicken. Bake in a buttered cake tin for about fifteen minutes. 698— ANGELS CAKES. 1 lb. flour 1 cupful of sugar The whites of 6 eggs \ lb. butter

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