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Light Cake

Name: Light Cake
Yield: 13 servings
Ingredients: 31b. of sifted flour; ljoz. of yeast; 1 breakfast-cupful of cold water; loz. of salt; 4oz. of sifted crushed loaf sugar; the yolks of twenty-four eggs; the whites of twelve; 21b. of butter; a few table-spoonfuls of well-whipped cream

From The encyclopædia of practical cookery, 1890

Serves 13

Cake should be dark and firm.

Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 2. The excerpt below is the record exactly as published.

Light Cake. — Put 31b. of sifted flour on to a board or table and with one-fourth of it, ljoz. of yeast, and 1 breakfast- cupful of cold w'ater, form a sponge and set to rise. Make a bay in the remainder of the flour, and work in loz. of salt, 4oz. of sifted crushed loaf sugar, 1 breakfast-cupful of cream, the yolks of twenty-four eggs and the whites of twelve, and 21b. of butter. Mix the paste thoroughly, then work in the sponge, add a few table-spoonfuls of well-whipped cream

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