Genoa Cake

Ingredients

• X lb. Butter
• X lb. Sugar
• io ozs. Flour
• X lb. Sultanas
• 2 ozs. Candied Peel
• 3 yolks of Eggs
• 2 whites whipped stiffly

Method

1. 1

   Cream the butter and sugar, add the yolks of eggs one at a time, and beat well in.

2. 2

   Then stir in flour, sultanas and candied peel, and lastly the whites of eggs.

3. 3

   Line the cake tin with buttered paper, pour the mixture in, and bake one hour, decreasing the heat every quarter of an hour.

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 44. The excerpt below is the record exactly as published.

Genoa Cake. Ingredients. — X lb. Butter, X lb. Sugar, io ozs. Flour, X lb. Sultanas, 2 ozs. Candied Peel, 3 yolks of Eggs, 2 whites whipped stiffly

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