Gleniffer Cake

Ingredients

• 4 oz. Brown & Polson’s “ Patent’’ Corn Flour
• MONOZ oi) ys - Paisley Flour
• 1% oz. Good Pure Cocoa
• 5 oz. Castor Sugar
• ¥Y,.oz. Dessicated Cocoanut
• 3 Eggs

Method

1. 1

   Measure out the ingredients.

2. 2

   Butter and flour a 1 lb. cake tin.

3. 3

   Beat up the yolks of the eggs with 3 oz. of the sugar till quite thick.

4. 4

   Mix together the Corn Flour, cocoa, and cocoanut.

5. 5

   Mix this lightly into the eggs and sugar mixture, stirring always the one way, until thoroughly mixed.

6. 6

   Now whisk up the three whites with the remaining 2 oz. of the sugar to a stiff snow, and stir lightly into the rest of the cake.

7. 7

   Pour at once into a prepared tin, and bake in a hot oven about half an hour.

As published

This recipe was extracted from The tea-time recipe book (B book) (1900) by Brown & Polson, page 12. The excerpt below is the record exactly as published.

GLENIFFER CAKE. | 4 oz. Brown & Polson’s “ Patent’’ Corn Flour, MONOZ oi) ys - Paisley Flour. 1% oz. Good Pure Cocoa. 5 oz. Castor Sugar. ¥Y,.oz. Dessicated Cocoanut. : 3 Eggs

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