Honey Cake

Ingredients

• 20z. Brown & Polson’s ‘‘ Patent”? Corn Flour.
• pe ee Mey a Paisley Flour.
• 2 oz. Oidinary Flour.
• 4 oz. Castor Sugar
• 2 oz. Chopped Almonds.
• 4 Eggs.
• 2 table-spoonfuls Honey or Apricot Jam.

Method

1. 1

   Measure out the ingredients.

2. 2

   Butter and flour a round shallow cake tin.

3. 3

   Separate the yolks from the whites of the eggs.

4. 4

   Put the yolks and castor sugar into a basin.

5. 5

   Stir with a wooden spoon till into a thick cream.

6. 6

   Whip the whites to a stiff froth.

7. 7

   Mix together the Corn Flour, Paisley Flour, and ordinary flour.

8. 8

   Add the flour mixture and whites alternately to the yolks and sugar, stirring lightly.

9. 9

   Bake in a moderately heated oven about 50 minutes.

10. 10

    Cool on a wire tray.

11. 11

    Then split in half.

12. 12

    Mix the almonds and honey together and put between, then ice with the coffee icing.

As published

This recipe was extracted from The tea-time recipe book (B book) (1900) by Brown & Polson, page 13. The excerpt below is the record exactly as published.

HONEY CAKE. 20z. Brown & Polson’s ‘‘ Patent”? Corn Flour. pe ee Mey a Paisley Flour. 2 oz. Oidinary Flour. . 4 oz. Castor Sugar 2 oz. Chopped Almonds. 4 Eggs. 2 table-spoonfuls Honey or Apricot Jam.

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