Lemon Cake

Ingredients

• One quarter pound sugar
• one quarter pound butter
• six ounces flour
• four eggs
• one half tea-spoonful baking-powder
• one half lemon

Method

No method was recorded for this recipe.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 143. The excerpt below is the record exactly as published.

one half tea-spoonful baking-powder. Place in a large basin the flour, add to it the sugar and 220 BREAD AND CAKES. lard, with the tips of the fingers mix all well together. Pour over the almonds sufficient boiling water to cover them, take off the skins, cut them in half, and add them to the flour, lard, and sugar. Add now the baking-powder, and mix all well with a spoon. Pour in now the syrup, stir all well together again. Grease well with lard a cake-tin, pour in the mixture, place the tin in a moderate oven, and bake for an hour and three quarters. Seed Cake. — One half pound sugar, one half pound butter, one half pound flour, one quarter pound almonds, one quarter pound orange peel, five eggs. Place the almonds in a basin, cover them with boiling water, remove the skins and cut them in rough pieces, cut also in very small thin pieces the peel. Place the butter and sugar in a basin, and with the back of a wooden spoon beat them to the consistency of thick cream. Beat in a separate basin till very light the eggs. Add now to the butter and sugar, alternately by degrees, the eggs and flour, stirring well all the time. When all are added stir in the almonds and peel. Prepare a cake-tin in the same way as for lunch cake ; pour in the mixture, and bake in a moderate oven one hour and a half. Almond G-aufres. — One ounce flour, three ounces pow- dered sugar, four ounces almonds, two eggs, one half tea- spoonful essence of vairlla. Place in a basin the almonds, cover them with boiling water, and allow them to stand five minutes. Pour away ".he water, remove the skins from the almonds, place them on 1 °rd, and chop them very finely. Place in a basin the flo id sugar, add the chopped almonds and vanilla, then dr ji in the eggs. Beat all well together, then place a baking-tin in the oven to heat ; when hot take it out and rub it over with white wax. Spread over very thinly the mixture from the basin. Place the baking-tin in a moderate oven for about four minutes, or until the mixture is set but not browned. Take the tin from the oven and stamp out SPONGE CAKES. 221 the mixture in small rounds, return the tin to the oven until the rounds take a pale-brown colour. Place the tin before the fire, and as quickly as possible lift the rounds with a knife, then with the fingers twist them to the shape of a small horn. Return them on a plate to the oven for a couple of minutes. These make a very pretty dish when filled with whipped cream and sent to table in a crystal dish. Sponge Cake.— One half pound flour, three quarters of a pound powdered sugar, the yokes of seven eggs, the whites of four eggs. Grease well with butter a fluted cake-tin. Place then in a basin the sugar, and pour over it enough boiling water to moisten it, add then the yolks of egg, and with the back of a wooden spoon beat both well together until they become like cream. Place then on a dry plate the whites of egg, and with a dry knife whip them to a stiff froth. Add the whites of egg to the yolks and sugar, and beat all together until the mixture is very light. (This takes about quarter of an hour.) Mix then in as gently and quickly as possible the flour, and pour all into the tin immediately. Place the tin in rather a quick oven, and bake for one hour. Sponge Cake. — Four eggs, the weight of four eggs in powdered sugar, the weight of two eggs in flour, the rind of one lemon. Prepare a tin in the same way as for former recipe. Separate very carefully the yolks from the whites of egg. Place the yolks in a large basin and the whites on a dry plate. Add to the yolks of egg the sugar, and beat both well together for fifteen minutes. Stir in then as lightly as possible the whites of egg. Grate over the flour the lemon- rind, and mix both well together. Sift the flour as lightly and quickly as possible over the eggs and sugar; stir all lightly together, and pour quickly into the tin. Place the tin in a moderate oven for one hour and a quarter. NOTE.— In baking sponge-cake the seldomer the oven door is opened the better. 222 BREAD AND CAKES. Lemon Cake. — One quarter pound sugar, one quarter pound butter, six ounces flour, four eggs, one half tea-spoon- ful baking-powder, one half lemon

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