Delicious Cake for Tea and Dessert

Ingredients

• 1 lb. Flour
• 1 lb. Fine Sugar
• 1 lb. Butter
• Whites of 2 Eggs
• Yolk of 1 Egg
• 1 teaspoonful Baking Powder
• 1 teaspoonful Cinnamon
• Jam

Method

1. 1

   Mix baking powder with flour, rub in butter, add sugar and cinnamon, make a stiff paste with yolk, roll out, bake, cool, spread with jam, beat whites, add sugar, and put over jam.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 154. The excerpt below is the record exactly as published.

Delicious Cake for Tea and Dessert. J lb. Flour, i lb. Fine Sugar, i lb. Butter, Whites ol 2 Eggs, Yolk of 1 Egg, i teaspoonful Baking Powder, 1 teaspoonful Cinnamon, Jam. Mix baking powder with flour. Rub in butter till like fine bread crumbs, add sugar and cinnamon ; make into, stiff paste with yolk of egg. Roll out to size of a dinner plate. Place on the buttered plate and bake to a light brown. Wien cool, spread with jam. Beat whites stiff, adding sugar and essence to taste, and put roughly over the jam. Return to a slow oven to harden. The yolk of the egg should take up all the mixture, and it should be kneaded till quite smooth. Feather Cake. Weight: of 3 Eggs in Butter, 4 in Flour, and 2 in Sugar, Essence of Almonds or Lemon. Add yolks first, tlieu whites. Bake in rather quick oven. Fig; Cake. 6 oz. Flour, 2J oz. Butter, 2J oz. Castor Sugar, pinch Salt. . Rub together. Add ^ teaspoon ful baking powder, and 6 oz. figs stewed in a very little water and cut up small. Bake in a quick oven hour and spread butter icing over. Genoa Cake. 9 oz. Colman’s Self-Raising Flour, 5 oz. Butter, 5 oz. Castor Sugar, 2 oz. each of Glac6 Cherries, mixed Peel, Ground Almonds, and Currants, 1 oz. Sultanas, 4 Eggs, grated Rind of a Lemon, and a little Milk. Beat together butter and sugar ; beat up eggs in separate basin. Mix in eggs and flour alternately with the butter and sugar, half of cherries, and grated lemon rind. Have currants and sultanas picked and clean. Mix well together, adding currants last. Pour into tin (a large square sandwich tin is best), and bake in moderate oven for 1 hour. German Cake. i lb. Flour, i lb. Butter, J lb. Sugar, 1 Egg, 1 teaspoonful Baking Powder, i teaepoonful Essence of Lemon. Mix dry materials with butter ; put in egg (switched) and a little milk if required. Butter a plate, put on half, and spread jam over it ; put on other half, and pinch the edges. Bake about | hour in slow oven. Ging-erforead (1). 1 lb. dry Flour, 3 oz. Butter, 3 oz. Sugar, i oz. Ground Ginger, a small tea- spoonful Baking Soda, 1 Egg, 1 teacupful Treacle'. Mix treacle with warm milk ; put into a weU buttered tin, and bake directly for J hour. Wlien done, let it cool a few minutes, and, where there is not a sieve, let it lean, to allow the steam to escape. Notes. — (1) A cake containing treacle does not require a very hot oven, as it is liable to bum. (2) Half white flour and half whole-meal makes gingerbread very wholesome. J 166 TRIED FAVOURITES COOKERY BOOK. Ging^erbread (2). 1 lb. Treacle, IJ lb. Flour, i lb. liutter, i lb. Brown Sutar, 1 oz. Ground Ginger, ^ oz. Ground Allspice, 1 teaspoouful Bi-carbonate of Soda. 3 Enas i pint Milk (warm). Put the flour into a basin with the sugar, ginger, and spice ; mix them together. Warm the butter, and add it with the treacle to the other ingredients ; stir well. Dissolve the soda in the wanu milk, and mix it ; then add the eggs (well beaten). . Pour all into a shallow, well- buttered tin, and bake 1 hour or longer. Just befoi'e it is done brush the top over -with the yolk of an egg, mixed with a little milk. Gingferbread (3). 1 lb. Flour, 4 oz. Butter, 4 oz. Peel and Currants, 3 oz. Ground Sugar, ^ oz. Spice, 2 Eggs, -t lb. Treacle. Mix all together, and moisten with butter-milk. Bake in moder- ate oven for nearly 1 hour. Gingerbread (4). 2 lb. Flour, i lb. Butter, i lb. Sugar, ^ lb. Sultana Raisins, i oz. Peel, i lb. Almonds, 6 oz. Syrup, 6 oz. Treacle, 1 oz. Ground Ginger, 1 oz. Ground Cinnamon, J teaspoonful black Pepper, same of Jamaica Pepper, 1 oz. Bi-carbonate of Soda, 3 Eggs, and as much milk as makes into a light dough. Mix all together and bake in a slow oven for 2 or 2^ hours. Parkin Gingerbread (5). lb. Flour, i lb. Rice Flour, 1 good handful Oatmeal, 3 teaspoonfuls each ' of Baking Soda, Ground Ginger, and Allspice, i lb. Brown Sugar, 1 lb. Salt Butter, i lb. Syrup, i lb. Treacle, 3 Eggs. Melt syrup, treacle, and butter in oven. Mix all dry ingredients together. Switch each egg separately. Fire in a moderate oven and watch carefully. Gold and Silver Cakes. (To be made together, one using yolks of eggs, and the other the whites.) i lb. Sugar, i lb. Flour, i lb. Butter, yolks of 5 Eggs (well beaten), the grated rind of an Orange soaked in juice of a Lemon, i teaspoonful Carbonate of Soda dissolved in i gill Water, a little Essence of Lemon. Beat butter to cream, add sugar, then flour, then yolks. Bmt for 6 minutes, add soda, and lastly strained juice of lemon. Bake about I hour. Silver Cake. i lb. Sugar, i lb. Butter, 6 oz. Flour, whites of 5 Eggs, i teaspoonful Essence of Almonds. Proceed as in former, adding whites last. Bake directly. Icing (1). 6 oz. Icing Sugar, 1^ tablespoonfuls Orange Juice. Boll the sugar, and pass it through a sieve ; put the juice into a pan ; add the sugar. Stir it over a fire until lukewarm, then pom- over the cake. Icing (2). Whites of 2 Eggs, 1 lb. Sugar, juice of i Lemon. Chopped pistachio nuts over, or ounce of dried cheri'ies for decoration. Butter Icing. ^ lb. Icing Sugar, 1 lb. Butter

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