Feather Cakes

Ingredients

• 6 oz. ‘Frenlite’ Self-Raising Flour
• 1 Egg
• 4 oz. Margarine or Butter
• 2 oz. Caster Sugar

Method

1. 1

   Cream the fat and sugar, separate the egg yolk from the white.

2. 2

   Add the yolk to the creamed mixture and beat.

3. 3

   Add the sieved flour.

4. 4

   Roll into pieces the size of a walnut, dip into the egg white and roll in caster sugar.

5. 5

   Place on a greased baking sheet and allow room to spread.

6. 6

   Bake in a moderately hot oven, 425°F or Mark 6, for about 15 minutes.

As published

This recipe was extracted from Frenlite cookery book (1950) by J.W. French & Co. Ltd, page 3. The excerpt below is the record exactly as published.

6 oz. ‘‘Frenlite’’ Self-Raising Flour 3 Eggs 5—6 oz. Margarine or Butter 1 oz. Chopped Walnuts 6 oz. Caster Sugar Cream fat and sugar until soft and light. Beat eggs well. Add eggs and flour alternately to the fat mixture. Lastly add nuts. Put into two 74-8-in. greased and floured sandwich tins and bake for approxi- ately? 25 minutes at Mark 4-5 or 375—-400°F. When cold split each cake and fill with the following. Coffee Butter Icing Cream 4 oz. margarine or butter with 6 oz. sieved icing sugar. Gradually beat in a tablespoonful coffee essence or a dessertspoon powdered coffee. For the top of the cake Mix approximately 6 oz. icing sugar with enough strong coffee or coffee essence to give flowing consistency. To give a real sharp edge to the top icing: Tie a band of stiff paper round top. Pour on the icing, allow to set then remove paper. VARIATIONS LEMON, RASPBERRY AND ORANGE Layer cakes can be made using the appropriate essences and colouring. CHOUX PASTE 4 pint Water 4 oz. Sugar 3 oz. Butter 3 Eggs 5 oz. ‘‘Frenlite’’ Plain Flour Heat the water and butter in a saucepan. When just boiling beat in the sieved flour. Stir briskly until the mixture leaves the sides of the pan and is quite smooth. Add the sugar and beat in the eggs gradually. ECLAIRS Choux Paste Glacé Icing 4 pint Whipped Cream (sweetened) Place the choux paste in a forcing bag with a plain pipe, and force on to a greased sheet in 2-3” lengths. Bake in a moderate oven, Mark 5 or 425°F. for about 25-30 minutes. When cool, make a slit in the side, fill with cream, and coat with flavoured glacé icing. Page 7 every spoonful is perfect DUNDEE CAKE 10 oz. ‘‘Frenlite’’ (S.R. or Plain) Flour 2 oz. Cherries 8 oz. Margarine 2 oz. Peel 8 oz. Sugar 2 tablespoons Milk 4 Eggs 1 teaspoon Spice (not 13 Ib. Mixed Dried Fruit essential) 2 oz. Chopped Almonds 2 oz. Split Almonds Cream the margarine and sugar together until soft and light and add the beaten egg. Sieve dry ingredients together. Chop some almonds and split others. Mix chopped almonds, floured cherries, fruit and peel together. To mix, stir flour into creamed margarine and sugar, with enough milk to make a slow dropping consistency. Lastly add fruit. Put into a greased and floured 8-in. cake tin. Cover top of cake with split almonds, and brush with a little egg-white to glaze. Bake for 3-34 hours in the centre of a very moderate oven, Mark 3 or 350°F. Cool slightly in tin before turning on to wire sieve. ECCLES CAKES 1 lb. Flaky Pastry (see page 14) Filling } Ib. Apricot Jam 2 oz. Chopped Peel 2 oz. Butter 4 teaspoon Ground Nutmeg 8 oz. Currants (or mixed Spice) Heat jam and butter in a saucepan. When melted add fruit and nutmeg. Leave until cold. Roll out the pastry thinly, cut into squares and place a large teaspoonful of filling on each square. Mould the pastry round the filling removing the surplus from underneath and leaving a thin shell of pastry round the filling. Brush with water, sprinkle with sugar, make two cuts in the top of each cake and bake in a hot oven, Mark 8 or 475° for 10-15 minutes. FEATHER CAKES 6 oz. ‘‘Frenlite’’ Self-Raising Flour 1 Egg 4 oz. Margarine or Butter 2 oz. Caster Sugar

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