Invalid's Cake

Ingredients

• 2 eggs
• 3 oz. flour (or farinaceous food, such as Mellin’s or Brnger’s)
• 2 oz. butter
• 2 oz. castor sugar
• 4 teaspoonful baking-powder
• ½ oz. casumen
• A little flavouring

Method

1. 1

   Stir the butter and sugar together for 5 minutes, add 1 egg and half the flour, then the other egg and the rest of the flour and flavouring.

2. 2

   When well mixed, add the baking-powder and casumen, and bake in a buttered tin about 20 minutes, or 10 minutes in small tins.

3. 3

   Turn out on to a sieve to cool.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 86. The excerpt below is the record exactly as published.

2 oz. butter. 158 dainty dinners And dishes. ALMOND ICING. 4 lb. ground almonds. 2 egg whites. 4 lb. icing sugar. Flavourings. Mix the almonds and sugar together, then add sufficient un- beaten egg whites to make a stiff paste, flavour, and turn it out on to a sugared board. Work it w7ith the hands to a smooth paste. Form it into a round the shape of the cake, put it on the top, and smooth it with a knife. If this icing is firm, it may be covered at once with Royal (sugar) icing ; if it is soft, leave it to dry in the kitchen for a day before icing again. BUTTER ICING or VIENNESE ICING. 2 oz. fresh butter. 1 dessertspoonful brand}', coffee 4 oz. icing sugar. essence or other flavouring. Beat the butter to a cream, stir in the sieved sugar, add the flavouring, and stir well till it is very smooth. Pipe it on to the cake in roses, etc., or use it as a layer between little cakes. CHOCOLATE ICING. 4 lb. icing sugar. A few drops of vanilla. 2 oz. grated chocolate. 2 tablespoonsful cold water. Place the sieved sugar in a basin and stand the basin over a pan of boiling water. Stir in the chocolate, water and vanilla, and stir well till all is melted and smooth. Pour it over the cakes, or dip little cakes into the icing. Coffee icing is made in the same way, using coffee essence instead of the water and chocolate, and omitting the vanilla. White vanilla icing is also similarly prepared, using a little more vanilla essence. ORANGE ICING. i lb. icing sugar. | The juice of one orange. Place the sieved sugar and the strained orange juice in a basin, and set the basin over a pan of boiling water. Stir the sugar and juice together till it is well melted, and pour at once over the cake. This is a semi-transparent icing. ROYAL ICING. i ]b icing sugar. A few drops of flavouring 1 or 2 egg whites. essence. Colouring if desired. Sieve the sugar, add the flavouring and stir in 1 unbeaten egg white, and stir well. If too thick, add a little more egg wdnte, and stir till the mixture is very smooth. Beat it for at least 15 minutes, then cover the cake, smoothing it with a CAKES, BREAD AND BISCUITS. 150 knife dipped in cold watei’. Colour the rest of the icing, pink, yellow or green, and decorate by pressing the sugar through an icing bag and fancy icing tubes. INVALID'S CAKE. 2 eggs. | 3 oz. flour (or farinaceous food, 2 oz. tutter. such as Mellin’s or Brnger’s.; 2 oz. ca-tor sugar. A little flavouring. 4 teaspoonful baking-powder. ^ oz. casumen. Stir the butter and sugar together for 5 minutes, add 1 egg and half the flour, then the other egg and the rest of the flour and flavouring. When well mixed, add the baking-powder and casumen, and bake in a buttered tin about 20 minutes, or 10 minutes in small tins. Turn out on to a sieve to cool. LAWN TENNIS CAKE. 3 oz. glace chen ics. 3 oz. almonds shredded. 6 oz. butter. 1 teaspoonful 6 oz. castor sugar. 74 oz. flour. 3 eggs, jaking-powder. Cream the butter, add the sugar, and then the eggs, beating in one at a time. Mix the flour and baking-powder in gently, then add the cherries, cut up, and the almonds shredded. Turn at once into a well greased tin and bake in a moderate oven for 30 to 35 minutes. Icinq: Cover with almond icing, page 158, and then with 4 lb. icing sugar and 2 tablespoonsful maraschino or water, just melted, and poured over the cake. Decorate with cherries, etc., while the icing is still soft. MACAROONS. | lb. grounl almond*. 4 egg whites. 4 lb. castor sugar. Almond essence. Waff r paper. Whip the whites stiffly, add the essence, sugar and almonds, and stir it lightly. Drop the mixture on to wafer paper, and place strips of almond on each. Bake in a slow oven till firm, and of a light brown colour. GERMAN MACAROONS, ^ lb. ground almonds. 3 small whites of eggs. 4 lb. very line castor sugar. 2 sheets wafer paper. Juice of £ a lemon or 1 dessertspoonful orange-flower water. Beat the whites stiffly, add the sugar gradually, and stir till the mixture is quite smooth, then add lemon juice, and lastly 1G0 dainty Dinners and dishes. the ground almonds. Mix thoroughly for about 10 minutes, then place little heaps of the mixture on wafer paper, bake on a flat tin in a very slow oven till a light golden colour. The macaroons should not go flat, and when cold, are not very crisp. lb. x ‘2 5 oz. Hour. butter. 4 eggs. MADEIRA CAKE. I 1 teaspoonful baking-powder. 5 oz. castor sugar. 1 tablespoonful brandy. Cream the butter and sugar, add alternately the flour and yolks of eggs, previously well beaten, beat all for 10 minutes, then add the baking-powder and very stiffly beaten whites of eggs. Line a mould with buttered paper, fill it with the mixture, place a piece of citron peel on the top, and bake in a moderate oven about 1 hour. . lb. butter. b. castor sugar MADELENES. ^ lb. flour. Weight of lb. in Pfrt'S Cream the butter, add the Stigar and the egg yolks. Mix the flour in very gradually, then add the stiffly beaten egg whites. Half fill small Madelene moulds (greased), and bake in a quick oven. : MARBLED CAKE. | tcaspoonful carbonate of soda. 9 oz. flour. \ lb. butter 2 eggs.. 1 oz. mixed peel 2 oz castor sugar. brown sugar, 4 oz. 1 teaspoonful cream of tartar. 1 tablespoonful treacle or golden syrup. ,t pint of milk. Mix together half the flour, 2 oz. castor sugar, half the car- bonate of soda and cream of tartar, and a pinch of salt. Whisk the whites of the eggs, add half the milk, and stir into the dry ingredients; lastly, add half the butter melted, and work all well till thoroughly mixed. This is for the light stratum. For the dark mixture : — Mix the rest of the flour with the brown sugar, the rest of the carbonate of soda and cream of tartar, and the peel cut up finely. Beat the yolks of the eggs, add them to the remaining half of the milk, with the treacle and the rest of the butter melted. Mix thoroughly, beat vig- orously and let it stand for ^ an hour. Line a cake-tin with buttered paper, fill it with alternate light and dark layers, and bake about U hours in a moderate oven. If golden syrup is used instead of treacle, the colour of the, dark layer must be deepened by ground spice. 161 CAKES, BREAD AND BISCUITS. MILK BREAD. H lbs. flour. 1 teaspoonful sugar, 1 pint milk. 2 teaspoonsful cream of tartar. 1 large teaspoonful carbonate of soda. Salt. 2 oz. casumen

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