Light Cake

Ingredients

• The weight of three eggs in Castor Sugar, and in Flour
• Two and a half ounces of Butter
• One teaspoonful of Baking Powder
• Three tablespoonfuls of Milk
• Half a teaspoonful of Essence (lemon or vanilla)

Method

1. 1

   Beat the butter and sugar to a cream and add one egg well beaten.

2. 2

   Stir in about one third of the flour and then add another egg; repeat this and then add the milk.

3. 3

   Beat the cake well for at least five minutes, then add the baking powder and essence.

4. 4

   Line a baking tin (the edges of which should be about two inches deep) with greased paper.

5. 5

   Cut the corners of the paper so that it fits the tin.

6. 6

   Pour in the mixture and smooth over with a knife.

7. 7

   Bake in a good oven about fifteen minutes.

8. 8

   Turn out on to a sugared board and then turn right side uppermost to cool.

9. 9

   Trim the edges and cut the cake into halves.

10. 10

    Spread one half with jam, lemon curd or icing sugar and place a few walnuts or almonds on the latter.

11. 11

    Cover with the other half of the cake, dust over with sugar or ice the cake.

As published

This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 38. The excerpt below is the record exactly as published.

LIGHT CAKE Ingredients : The weight of three eggs in : Castor Sugar, and in Flour Two and a half ounces of Butter CAKES AND BISCUITS ioi One teaspoonful of Baking Powder Three tablespoonfuls of Milk Half a teaspoonful of Essence (lemon or vanilla)

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