Icing for Rich Cakes

Ingredients

• the whites of three or four eggs
• one pound of good loaf sugar
• the juice of a lemon

Method

1. 1

   Mix egg whites with powdered sugar until thick, add lemon juice, and spread on the cake.

As published

This recipe was extracted from The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 17. The excerpt below is the record exactly as published.

Iceing for Rich Cakes), spread it on as evenly as you can ; then separate them, and lay them off on a tin that is covered with wafer paper, an inch apart. Bake them in a cool oven with the door open ; when the iceing is of a pale delicate brown, they are done. If your iceing is too thin, it will run down the sides, and disfigure them ; and if the reverse, it will ail scale off after they are baked. RASPBERRY BISCUITS, (No. 2.) Instead of using the almond goods, and biscuits, or sponge cakes, take as follows : — One pound of sweet almonds, two pounds of loaf sugar, and one pound of biscuits, or Hour, and proceed as before. ALMOND BREAD. As directed for Almond Cakes — pound in a mortar, as fine as you can, a quarter of a pound of sweet, and half an ounce of bitter, almonds : break an egg into a cup, and add half of it to the almonds in the mortar; then grind again, till the almonds are perfectly fine; should they appear to be getting oily while vou are grinding MADE EASY. 37 them, add a little more egg. Rub half the peel ot a lemon upon nine ounces of loaf sugar, till all the yel- ,ow skin is grated off, crush your sugar to powder, and mix it among the almonds; then mix in as many yolks of eggs as will make it into a softish batter; then put Ui one ounce of dour, and mix it all well together. Bake it in a warm oven, in a buttered tin, let the tin be about two inches deep as the cake is apt to rise over, or bake it in a paper case of the same depth. As this is often mixed with the rout cakes, you must cut it when cold into different forms, ornament them by iceing them over and sprinkling them with nonpa- nels, or with any other ornament, or by piping them. POUND CAKES AND DROPS. POUND CAKES. One pound of butter, one pound of sugar, one pound of eggs, and a pound and a quarter of dour. But the butter into a clean pan that is sufficiently ,arge for your purpose. Place it in the oven, and let Jie pan remain until blood warm. Take it out, and with your hand stir the butter round the sides until it is reduced to a smooth cream. Then add the su- gar, and stir both together, for a few minutes; break your eggs into the pan gradually, stirring them con- tinually, until you have them all in. Beat the whole well together, for five minutes; then add your dour and other ingredients, stir it in lightly, and till the hoops. In summer, should the weather be hot, the butter and pan need not be warmed, as it will cream without; m the winter, do not take it too far from the oveu or CONFECTIONARY fire, or it will chill, which will cause it to set, and make the cake heavy; and, above all, get it into the hoop quickly, and into the oven as soon as ready. The oren should be warm, but not too hot. The heat of the oven must be regulated according to the size of the cake. Large cakes are generally baked in the evening, after the oven has been used the greater part of the day. Paper the bottom and side of the hoops with white demy or common writing paper. If the cake is large, put four or five pieces of stout cartridge paper round the sides of the hoop, and put it on a tin. Spread some sawdust over a flat tin an inch or two deep, and put the tin with the cake on it. Put some sawdust also round the outside of your hoop, and set it in the oven. To know when it is done, thrust a small wooden skewer into it, and if it is dry when taken out, it is done; if sticky, it must be baked longer. POUND CAKES. (No. 2.) The quantities of the ingredients used may be as fol- lows: One pound of butter, one pound of sugar, a pound and a quarter of eggs, (about ten or eleven) one pound six ounces of flour. Make as the preceding. CURRANT CAKE. To the ingredients for Pound Cakes, for either of the tnregoing receipts, add a pound and a half or two pounds of clean currants, half a pound of cut peel, and a quarter of an ounce of mixed spices. RICH CAKE, OR WEDDING CAKE. To the ingredients for Pound Cakes, as first directed, add twro pounds and a half of currants, a quarter of a pound each of candied citron, orange, and lemon peels, not cut too small, three ounces of blanched almonds cut in slices, or part of them whole, two grated nutmegs, a quarter of an ounce of mixed spices, and a wine-giass- i ul of good brandy. MADE EASY. 39 SEED CAKE. To either of the mixtures for Pound Cakes, add a few carravvay seeds. ICEING FOR RICH CAKES, &C. Put the whites of three or four eggs into a deep glazed pan, quite free from the least grease, and mix m gradually one pound of good loaf sugar that lias been powdered and sifted through a lawn sieve, till it is as thick as good rich cream; then beat it up with a wooden spoon until it becomes thick; add the juice of a lemon

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