French Sandwich

Ingredients

• Half a pound of butter
• half a pound sugar
• half a pound flour
• five eggs

Method

1. 1

   Mix as for sponge cake.

2. 2

   This makes a very soft mixture.

3. 3

   Bake in a tin with straight, not flaring, sides, something in which the cake can be left till thoroughly cold.

4. 4

   Spread a thin layer of the cake mixture on the bottom of the baking tin, and upon this place a layer, about an inch thick, of fruit, washed and dried currants, seeded and chopped raisins, mixed peel, etc., all well mixed together.

5. 5

   Pour the remainder of the cake mixture over this as evenly as possible and bake in a moderately hot oven.

6. 6

   The larger part of the batter should be put upon the top as it runs down into the fruit.

7. 7

   This cake is so rich that it must be handled with great care.

8. 8

   It should not be removed from the tin until the day after baking, and then should be placed on a board or other flat surface.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 63. The excerpt below is the record exactly as published.

French Sandwich Half a pound of butter, half a pound sugar, half a pound flour, five eggs

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