Jessaline Cake

Ingredients

• Half pound butter
• 1/2 pound flour
• the yolks of 8 eggs
• 6 whites
• 1 teaspoonful baking powder
• the grated rind of 1 lemon
• 1/2 teaspoonful vanilla
• 1/2 pound sugar

Method

1. 1

   Stir the butter to a cream, add the sugar, stir for 30 minutes; then add the yolks one at a time.

2. 2

   Sift flour and baking powder together, beat the whites to a stiff froth, add the above preparation in small portions to the whites, lastly add the flour and fine-sliced candied fruit lightly dusted with flour.

3. 3

   Put the preparation in a buttered and paper-lined pan, and bake for 1 hour in a medium-hot oven.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 371. The excerpt below is the record exactly as published.

Jessaline Cake. — Half pound butter, V2 pound flour, the yolks of 8 eggs and 6 whites, 1 teaspoonfnl baking powder, the grated rind of 1 lemon, Y^ teaspoonful vanilla, and Vs pound sugar. Stir the butter to a cream, add the sugar, stir 30 minutes; then add the yolks one at a time. Sift flour and baking powder together, beat the whites to a stiff froth, add the above preparation in small por- tions to the whites, add lastly the flour and Y^ pound of fine-sliced candied fruit lightly dusted with flour, put the preparation in a buttered and paper-lined pan, and bake 1 hour in medium-hot oven. When done, remove the cake, let it rest for a few minutes, turn it out of pan, and when cold ice with wine glaze. (For wine glaze, see my book Desserts and Salads, recipe 924.) Bonsalina Cake. — Three quarters cupful butter, 1 cup powdered sugar, the whites of 6 eggs, 1 pint of flour, 1 heaping teaspoonful powder, V^ cupful milk, 1 teaspoonful orange extract Wash the butter in cold water, then place it in a bowl, add the sugar, and stir it to a light white cream ; sift the baking powder and flour together, add it gradually alternately with the milk, the beaten whites to the creamed butter and sugar, add the flavoring. Pour the mixture into 2 jelly tins (previously buttered and floured), spread it even with a knife, and bake in a medium-hot oven. When done remove and let them rest for a few minutes, then turn them out on to a paper, which should be dusted with powdered sugar; when cold prepare a filling as follows: Boil Yt oup of sugar with Yi cupful water until it forms a thread between 2 fingers, then add 1 table- spoonful best rum. Beat the white of 1 egg to a stiff froth, add 557 558 CAKES, TORTEN, Etc. a little pink coloring, poar in the boiling sugar while beating con- stantly, add Y2 teaspoonful vanilla and 4 ounces fine-chopped pecan nuts ; spread this over the cake, put on the other layer, pour oyer first a pink sugar glaze, then a thin white glaze, and put a border of candied rose leayes around the edge. For glaze : Put 1 cup of sifted powdered sugar in a saucepan, add 2 tablespoonfuls water, stir oyer the fire until lukewarm ; add a little pink paste, pour it over the cake, leave the second icing white. Peanut Cakes. — Stir 4 ounces butter with Y^ pint of powdered sugar to a light white cream, add the yolks of 2 eggs and 1 whole egg, stir 5 minutes, flavor with the grated rind of 1 lemon ; then sift Yt pound of flour with 1 teaspoonful baking powder, add the flour alternately with 1 gill of milk to the above mixture. Butter 2 medium-sized jelly tins and sprinkle them with bread crumbs, divide the cake batter equal in the pans, smooth them over with a broad-bladed knife, and bake in a medium-hot oven till done. In the meantime shell 1 pint of peanuts and break half of them in pieces. Boil Ys ^^P ^^ sugar with Y» giU of water until it begins to turn yellow ; have the whites of 2 eggs beaten to a stiff froth, add slowly the boiling sugar while beating constantly, add 1 tablespoon- ful of Jamaica rum or 2 of sherry wine, and set for a few minutes aside to cool. When the cakes are done remove, turn them on to a paper on which a little powdered sugar has been sprinkled. After a few minutes move them to keep from sticking to the paper ; when nearly cold lay 1 cake upside down on the plate, spread over the ice- ing, cover with the broken peanuts, lay the remaining cake over it, and dust with sugar. Oenoises. — Sift Ys pound flour with 1 teaspoonful baking powder, melt Y2 pound butter in a saucepan ; let it boil up once, remove, and 5 minutes later take off the scum ; pour the butter into a cup leaving the sediment in the saucepan ; stir Ye pound powdered sugar with 3 whole eggs and 2 yolks to a cream, add the grated rind of 1 lemon, then add the flour, stir until smooth ; next add slowly CAKES, TORTBN, Bra 559 the melted bntter, while stirring continually ; add last the beaten whites of 2 eggs. Line a long shallow buttered tin pan with paper, pour in the mixture, spread it even with a knife, the mixture should be about Ys inch thick. When done turn the cake onto a floured board. Cut it into fancy shapes and ice them. KOiiig'8 Torte.— Chop fine 4 ounces blanched almonds, add 1 teaspoonful cinnamon, a pinch of cloves and mace, 2 ounces fine- chopped peanuts, 2 ounces fine-cut citron, the grated rind and juice of Ys lemon, 2 ounces seedless raisins, 2Ys ounces bread crumbs ; moisten with wine or brandy. Stir the yolks of 7 eggs with 8 ounces sugar to a cream, add the above ingredients and the 7 whites beaten to a stiff froth, bake in a paper-lined form ; when done and cold, glaze the cake with the following glaze : Mix 1 cupful sifted powdered sugar with 2 tablespoonfuls sherry wine, stir over the fire till lukewarm, then pour it over the cake. Hazelnut Torte h L'Emmita. — Two ounces blanched hazel- nuts, 2 ounces almonds, 6 ounces sugar, the yolks and the whites separate of 8 eggs, 2 ounces fine bread crumbs, 1 ounce sifted flour. Pound the nuts with the whites of eggs to a paste in a mortar, add the yolks and sugar, and stir Ys l^our ; add the bread crumbs and beaten whites, and lastly the sifted flour. Bake in 2 paper-lined jelly tins to a delicate brown. Prepare filling as follows : Stir 3 ounces butter to a light white cream, add the yolks of 2 eggs, one at a time, while constantly stirring ; next 2Y8 tablespoonfuls powdered sugar, 1 teaspoonful vanilla

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