Iced Sandwich Cake

Ingredients

• 1 lb. 2 oz. sugar
• 3 oz. butter
• 1| oz. flour
• 1 oz. potato flour
• 5 eggs
• 1 dessert-sp. orange or lemon juice
• about lb. icing sugar
• glass rum
• A small glass of rum.
• Grated rind of lemon.

Method

1. 1

   Melt the butter slowly.

2. 2

   Sieve the sugar into a basin, add the yolks of eggs and grated lemon rind, and mix until light and creamy.

3. 3

   Beat the whites of eggs to a stiff froth, and sieve the two flours together.

4. 4

   Add these alternately to the mixture.

5. 5

   Add the skimmed butter and rum last.

6. 6

   Pour into lined sandwich cake tins and bake in a moderate oven.

7. 7

   Once cooled, spread one piece with jam, cover with the other, and coat with icing made from rum and fruit juice mixed with icing sugar.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 936. The excerpt below is the record exactly as published.

Iced Sandwich Cake, 2 } lb. sugar. A small glass of rum. 3 oz. butter. Some red jam. 1| oz. flour. 1 \ oz. potato flour. 5 eggs. Grated rind of \ lemon. Icing. — 1 dessert-sp. orange or lemon juice, about \ lb. icing sugar, \ glass rum. Put the butter into a small lined saucepan, and let it melt slowly by the side of the fire. Sieve the sugar into a basin, add the yolks of eggs and grated lemon rind, and mix them together with a wooden 6poon or wire whisk until they are light and creamy. Then have the whites of eggs beaten to a stiff froth, and the two flours sieved together. Add these alter- nately and very lightly to the other mixture. Then skim the butter, and add it last of all with the rum. Pour the mixture into two sandwich cake tins that are lined with paper, and bake in a moderate oven. When the cakes are ready, turn them out on sugared paper, and allow them to cool. Then spread one piece with jam, and cover with the other. Spread a thin layer of jam on the top, and then coat with the icing. To make the icing, put the rum and fruit juice into a basin. Sieve the sugar, and add it gradually to the liquid, until the icing is of a suit- able consistency to coat the cake. Beat the icing until it is quite smooth, then spread a thin even layer over the cake. Place the cake in an open oven for a minute to give the icing a gloss. Note. — The rum may be omitted if the flavour is objected to. Time to bake, about \ hour. Probable cost. Is. 6d. 2814. Savoy Cake l lb. castor sugar. 21 oz. Vienna flour. 1 j oz. potato flour

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