Cream Cakes

Ingredients

• 2 breakfast-cupfuls of flour
• 1 breakfast-cupful of sugar
• 2 teaspoonfuls of bicarbonate of soda
• 2 dessert-spoonfuls of cream of tartar
• eight eggs
• 1 pint of milk
• 1 teaspoonful of salt
• twelve drops of essence of almonds

Method

1. 1

   Grease well with butter eight jelly-cake tins, and have a hot oven ready.

2. 2

   Mix 2 breakfast-cupfuls of flour with 1 breakfast-cupful of sugar, and rub them together; put 2 teaspoonfuls of bicarbonate of soda and 2 dessert-spoonfuls of cream of tartar on a plate, rub out the lumps, and mix them with the sugar and flour.

3. 3

   Make a hole in the centre of the flour, and drop in and mix, one at a time, the yolks of eight eggs; whip the whites of the eggs to a stiff froth, and stir this into the batter.

4. 4

   Put an equal portion of batter in each of the eight cake-tins, and bake in the oven for seven minutes.

5. 5

   While the cakes are in the oven, put 1 pint of milk and 1 teaspoonful of salt into a saucepan, and let it boil; beat two eggs very light, stir into them 2 tablespoonfuls of flour and 4 tablespoonfuls of powdered white sugar.

6. 6

   When the milk boils, take it from the fire, let it cool for a minute, then pour it over the mixture of eggs, flour, and sugar, stir together, and pour back into the saucepan; keep stirring, and let it boil for one minute.

7. 7

   Take the saucepan from the fire, and drop into it twelve drops of essence of almonds.

8. 8

   Take the cakes from the tins, put them on a dish one on top of the other, with a layer of cream from the saucepan between them, sprinkle a little powdered white sugar over the top, and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 539. The excerpt below is the record exactly as published.

Cream Cakes. — (1) Grease well with butter eight jelly-cake tins, and have a hot oven ready, so that the cakes may be put into it as quickly as possible when they are mixed. Mix 2 breakfast-cupfuls of flour with 1 breakfast- cupful of sugar, and rub them together; put 2 teaspoonfuls of bicarbonate of soda and 2 dessert-spoonfuls of cream of tartar on a plate, with the back of a spoon rub out the lumps, and mix them with the sugar and flour. Make a hole in the centre of the flour, and drop in and mix, one at a time, the yolks of eight eggs ; whip the whites of the eggs to a stiff froth, and stir this into the batter. Put an equal portion of batter in each of the eight cake-tins, and bake in the oven for seven minutes. While the cakes are in the oven, put 1 pint of milk and 1 teaspoonful of salt into a saucepan, and let it boil ; beat two eggs very light, stir into them 2 table-spoonfuls of flour and 4 table-spoonfuls of powdered white sugar. When the milk boils, take it from the fire, let it cool for a minute, then pour it over the mixture of eggs, flour, and sugar, stir together, and pour back into the saucepan ; keep stirring, and let it boil for one minute. Take the saucepan from the fire, and diop into it twelve drops of essence of almonds

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