Cream Walnut Cake

Ingredients

• one cupful of sugar
• half a cupful of butter
• half a cupful of milk
• two cupfuls of sifted flour
• two eggs
• two level teaspoonfuls of baking-powder
• two table-spoonfuls of gelatine
• four table-spoonfuls of cold water
• a generous quart of whipped and drained cream
• four table-spoonfuls of powdered sugar
• two of sherry
• two table-spoonfuls of boiling water
• one-third of a cupful of fine-chopped English walnuts

Method

1. 1

   Beat butter and sugar, add eggs, milk, flour, and baking powder.

2. 2

   Bake in four plates for 18 minutes.

3. 3

   For icing, beat egg white with powdered sugar and sherry.

4. 4

   For filling, soak gelatine, mix with whipped cream, sugar, and sherry.

5. 5

   Spread cream and walnuts between cakes.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 401. The excerpt below is the record exactly as published.

Cream Walnut Cake. This is made in three parts, — first the cake proper, then the icing, and finally the filling. To Make the Cake. — Use one cupful of sugar, half a cupful of butter, half a cupful of milk, two cupfuls of sifted flour, two eggs, and two level teaspoonfuls of baking-powder. Beat the butter to a cream, and gradually beat into it the sugar ; then add the eggs, CAKE. 761 well beaten ; next the milk, and afterward the flour, mixed with the baking-powder. Spread this mixture smoothly in four deep jelly-cake plates, and bake in a moderate oven for eighteen minutes. On taking the cakes from the oven place them on plates ; and when they have become partially cooled, ice two of them. To Make the Icing. — Put the white of a small egg into a bowl, and gradually beat into it two-thirds of a cupful of powdered sugar and two table-spoonfuls of sherry. The icing will be very thin, but this is what is desired. To Make the Filling. — Soak two table-spoonfuls of gelatine in four table-spoonfuls of cold water for two hours. Put a generous quart of whipped and drained cream into a small tin or granite-ware basin, and%place this basin in a pan of ice-water. Sprinkle over the cream four table-spoonfuls of% powdered sugar and two of sherry. Pour two table-spoonfuls of boiling water over the soaked gelatine, and stir until the latter is dis- solved. Strain the liquid into the cream, stirring from the bottom all the while. When the mixture has become so thick that a spoonful of it will not sink into the rest when dropped, it will be ready for spreading on the cake. Spread half of the cream on the two cakes that have not been iced. Sprinkle over these same cakes one- third of a cupful of fine-chopped English walnut

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