Gold Cake
From Bread, cakes, and biscuits, 1902
Presented as published in 1902. 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 Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 59. The excerpt below is the record exactly as published.
flavouring to taste, also makes a very praiseworthy cake. Gold and Silver. — These, though perfectly separate cakes, should, for evident r-easons, be made together. Gold. — Cream Jib. of butter with lib. caster sugar, then beat in, one or two at a time, the yolks of ten eggs, and, lastly, lib. of Eureka flour
Cook this with the app: pantry check, scaling, and the assistant.