Gold Cake

Ingredients

• Quarter lb. butter
• £ lb. flour
• £ lb. castor sugar
• 5 eggs (the yolks only)
• 2 tabloapoonfuls milk
• 1 teaspoonful vinegar
• a dust of ground mace
• a few drops of Marshall's yellow colouring
• the juice of 1 lemon
• the rind of 1 orange grated
• £ teaspoonful carbonate of s da

Method

1. 1

   Cream the butter and sugar; beat up the yolks, and add them; then the flour, the lemon juice, and orange rind, the vinegar, mace, and the colouring.

2. 2

   Make it a nice yellow.

3. 3

   Beat well, and lastly add the milk and the soda.

4. 4

   Mix, and bake one hour in a steady oven, in a tin lined with buttered paper.

5. 5

   Cover with plain icing, coloured golden.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 80. The excerpt below is the record exactly as published.

Gold Oake. Quarter lb. butter, £ lb. Hour, £ lb. castor sugar, 5 eggs (the yolks only), 2 tabloapoonfuls milk, 1 teaspoonful vinegar, a dust of ground mace, a few drops of Marshall's yellow colouring, the juice of 1 lemon, the rind of 1 orange grated, £ teaspoonful carbonate of s da. Cream tho butter and sugar; beat up the yolks, and add them; then the flour, the lemon juice, and orange rind, the vinegar, mace, and tho colouring. Make it a nice yellow. Beat well, and lastly add the milk and tho soda. Mix, and bake one hour in a steady oven, in a tin lined with buttered paper. Cover with plain ioing, coloured golden. Silver Cake. Six oz. flour, i lb. castor sugar, £ lb. butter, 5 whites of %gs, 40 drops of essence of almonds. Cream the butter and lugar; mix in the flour. Beat the whites to a stiff froth, o £02 MISS CAMfiBOWS COOKERY BOOK. and stir in lightly; add the flavouring. Pour into a tin lined with buttered paper, and bake three-quarters of an hour in a moderate oven. Cover with transparent icing. Gold and silver cake should be served cut in slices and arranged alternately. Granny's Cake. Three-quarter lb. Vienna flour, \ lb. butter, 6 oz. castor sugar, \ lb. crystallised cherries, \ lb. crystallised angelica, 3 eggs, \ pint milk, 1 teaspoonful baking powder, 1 table- spoonful brandy. Rub the butter and sugar to a cream. Add the eggs and flour alternately, and beat well, but lightly ; then the milk and brandy; then the cherries cut in halves, and the angelica chopped ; lastly the baking powder. Pour into a buttered tin lined with paper, and bake one and a half hour. When cold, cover with plain white icing. Sultana Cake. Three-quarter lb. flour,

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