Genoese Cake
From Home cookery, 1898
Before the cake is made, the tin in which it is to be baked must be prepared by lining it with well-buttered paper.
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 78. The excerpt below is the record exactly as published.
Genoese Cake. Flour (sifted) 6 oz. Castor sugar (sifted) Butter Eggs ... Almond flavouring ... or A little grated lemon rind. Baking powder Salt
Cook this with the app: pantry check, scaling, and the assistant.