Light Cakes

Ingredients

• ½ lb. flour
• ½ pint tepid milk
• ½ pint yeast
• 1 egg
• 4 oz. butter
• 1 saltspoonful salt

Method

1. 1

   Put the butter and milk together, beat the egg and add to the milk, put the flour and salt into a bowl, stir in the milk, egg, and yeast, until a smooth batter is formed, put the bowl into a warm place and allow to stand until the batter has risen to twice the bulk.

2. 2

   Have ready a greased baking iron on top of the stove, pour the batter on it, in small quantities.

3. 3

   When set, turn with a knife.

4. 4

   Serve either buttered whilst hot or with syrup.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 80. The excerpt below is the record exactly as published.

lbs. flour 5 ozs. lard 6 ozs. sugar 3 ozs. of baking powder If- pints of milk 6 ozs. sultanas Rub the lard well into the flour, stir in the sugar, baking powder, and sultanas, mix all to a paste with the milk. Divide this into six, mould into balls and roll out into cakes about six inches diameter, mark a cross on each with a knife, wash over with beaten egg, and bake in a hot oven fifteen minutes. SWISS ROLL. - eggs 2 ozs. sugar 2 ozs. flour Have ready greased a clean piece of paper one foot square, tum the edges up, and lay it on a baking tin. Break the eggs into a bowl, add the sugar, and beat up until the sugar is dissolved, or foi ten minutes. Stir in the flour and baking powder. Pour the mixture on to the paper, spread it evenly all over, and bake in a sharp oven for eight minutes. When set, remove it from the oven put it on a board, remove the paper, spread a thin layer of jam over’, loll it up, trim off the ends with a sharp knife, and serve. a little jam pinch of baking powder 132 COCOANUT BISCUITS. For the cocoanut mixture : — 4 ozs. butter 3 ozs. sugar \ lb. flour 2 yolks of eggs 2 tablespoonfuls castor sugar 2 whites of eggs 4 tablespoonfuls dessicated cocoa nut 4 crystallised cherry for each biscuit. For the Biscuits : — Cream the butter with the 3 ozs. sugar, beat in the yolks, and work in the flour until all is a paste. Roll out to | inch in thickness and stamp out with a round cutter into biscuits. Place them on a greased tin and bake in a moderate oven for ten minutes. For the Mixture : — Whisk the whites of egg to a stiff froth, mix in the sugar and cocoanut, pile a teaspoonful of the mixture on each biscuit, stick a half cherry on the top, and re-bake in a slow oven until set crisp. LIGHT CAKES. £ lb. flour ^ pint tepid milk £ pint yeast 1 egg 4 oz. butter 1 saltspoonful salt

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