Ginger Cakes (Small)

Ingredients

• 4 oz. flour
• 4 oz. butter
• 4 oz. sugar
• ½ tea-sp. ground ginger
• 2 eggs
• A few drops of ginger essence
• ½ tea-sp. baking powder
• 1 oz. candied lemon peel

Method

1. 1

   Cream the butter, add the sugar, ground ginger, essence of ginger, and the lemon peel chopped finely, and mix well.

2. 2

   Then add 1 egg and half the flour, and beat well, then the other egg and the remainder of the flour, and beat again.

3. 3

   When the mixture is light and frothy looking, mix in the baking powder, and half fill small prepared tins.

4. 4

   Place the tins on a baking sheet, and bake the cakes in a moderate oven until they feel firm to the touch and are nicely browned.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 904. The excerpt below is the record exactly as published.

tea-sp. baking powder. A little milk. Mixture. 2 oz. sweet almonds. 1 tea-sp. mixed spice. 1 tea-sp. baking powder 3 eggs. Put the butter into a warm basin, and beat it with a wooden spoon until soft and creamy. Add the sugar, yolks of eggs, and brandy, and mix well together. Then work in the flour by degrees, and add a little milk if necessary. Lastly add the currants well cleaned. When smooth and free from cracks, cover the paste over, and let it stand in a cool place 1 hour at least. Then roll out on a floured board to rather less than £ inch in thickness. Cut out in rounds about 5 inches in diameter, and place the cakes on a greased tin. Bake in a moderate oven until brown and crisp. When nearly ready, brush the cakes over with slightly beaten white of egg, and dredge them with castor or icing sugar. Cool the cakes on a sieve or wire cake stand. Note. — These little cakes make a nice present for Easter, about half a dozen of them should be tied together with narrow coloured ribbon. Time to bake, 15 minutes. Probable cost, Is. £ lb. flour. £ lb. butter. 2 oz. sugar. 3 oz. butter. 2 oz. currants. 3 oz. sugar. 2 oz. candied peel. 3 oz. flour. First make the pastry — sieve the flour, sugar, and baking powder into a basin, and rub in the butter until free from lumps. Beat up the egg, and add it with enough water to bind all into a paste. Turn out on a floured board, and knead with the hands until free from cracks. Roll out very thinly, and cut in two pieces. Grease a flat tin, line it with one piece of the pastry, put in the mixture (see below), cover with the other piece of pastry, wetting the edges where they join, and prick all over with a fork. Brush over with beaten egg, and bake in a quick oven until brown and crisp. Allow the cake to cool a little in the tin, then cut in squares with a sharp knife. To Make the Mixture. — Put into a ba sin the sugar, flour, spice, and baking powder, add the currants well cleaned, the aln onds blanched and chopped, and the peel finely shred, mix all together, and make a well in the centre. Melt the butter, and pour it in with the eggs well beaten. Mix all to- gether. Time to bake, about 20 minutes. Probable cost. Is. 6d. 2699. Genoese Pastry (Beaten Cold) £ lb. Vienna flour. 8 eggs. 10 oz. sugar. A few drops of vanilla 7 oz. butter. or other flavouring. Weigh all the ingredients very carefully. Clarify the butter (see p. 634), sieve and warm the flour. Put the yolks of the eggs into one large basin and the whites into another. Sieve the sugar over the yolks, and then with a wire whisk beat them well about 15 minutes, or until light and creamy. Whisk the whites to a stiff froth, and add them alternately with a little of the flour to the creamed yolks and sugar. Mix very gently and lightly. Add the clarified butter and vanilla essence, and mix again. Pour out on a shallow tin lined with paper, and bake in a quick oven until lightly browned and firm to the touch. Time to bake, 15 to 20 minutes, Probable cost. Is. 6d. 566 COOKERY FOR EVERY HOUSEHOLD 2700. Another 6 oz. flour (Vienna). 6 oz. butter. 8 oz. castor sugar. Way (Beaten Hot) 7 eggs. A few drops of flavour- ing. First weigh all the ingredients carefully. Then clarify the butter, and pour into a basin ready for use. Sieve the flour, and put it into a warm place to get thoroughly dry. Break the eggs into a large basin or beating bowl, and sieve the sugar over them. Stand this basin over a saucepan of hot water, and Beating Bowl beat well with a wire whisk from 15 to 20 minutes, or until the mixture looks light and frothy. The water in the saucepan underneath ought to be kept slowly simmering. When ready, remove the basin to the table and continue the beating a few minutes longer. Stir in the flour and butter very lightly, a little at a time, and do not mix more than is necessary. Add a few drops of any flavouring that is liked. Pour the mixture out on a shallow tin lined with paper, but not greased. The shape of the tin must depend upon what the pastry is to be used for. Bake in a quick oven until slightly browned and firm to the touch. When ready, turn out on' a sheet of sugared paper, and place on a wire stand to cool. Brown Genoese Pastry. — Melt 2 oz. of unsweet- ened chocolate in a tablespoonful of water and add it to either of the above mixtures before beating up the eggs. Pink Genoese Pastry. — Add a fewdropsof carmine to either of the above mixtures just before baking. Note. — Genoese pastry is used for various kinds of fancy cakes. For icing and decoration see p. 594. 2701. Ginger Cakes (Small) 4 oz. flour. 4 oz. butter. 4 oz. sugar. £ tea-sp. ground ginger. 2 eggs. A few drops of ginger essence. £ tea-sp. baking powder. 1 oz. candied lemon peel

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