Isabella Cake

Ingredients

• Beat Jib. of butter to a cream
• with lib. of sugar
• well-beaten yolks of eight eggs
• §lb. of fine flour sifted
• a small teaspoonful of baking powder
• Flavour either with essence of vanilla or lemon

Method

1. 1

   Beat butter and sugar, then work in egg yolks.

2. 2

   Add flour and baking powder alternately with beaten egg whites.

3. 3

   Flavour and bake in a well-buttered and papered mould.

4. 4

   Ice with a mixture of butter, icing sugar, chocolate, and brandy when cold.

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 60. The excerpt below is the record exactly as published.

Beat Jib. of butter to a cream with lib. of sugar, then work in the well-beaten yolks of eight eggs, and add §lb. of fine flour sifted with a small teaspoonful of baking powder (or use the Eureka flour), in spoonfuls alternately with the whites of the eggs, beaten to a stiff froth. Flavour either with essence of vanilla or lemon

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