Loaf Cake

Ingredients

• 2 eggs
• 4 tablespoons cold water
• 4 tablespoons solid vegetable fat
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1 1/2 cup sugar
• 1 cup flour
• 4 tablespoons cornstarch

Method

1. 1

   Add 1/2 cup sugar to the solid fat, and cream until white and light.

2. 2

   Add the remaining 1 cup of sugar to the yolks, and beat until thick and lemon-colored.

3. 3

   Work the yolk mixture into the creamed fat; then add the salt, the flavoring, and the liquids gradually, stirring as they are being added.

4. 4

   Add the sifted flour and starch, and fold together with a spoon until smooth.

5. 5

   Add a pinch of salt to the whites, and beat them stiff and dry.

6. 6

   Fold into them the batter, using a spoon, so as not to break down the lightness of the eggs unnecessarily.

7. 7

   Pour into a paper-lined or oiled tin, and bake in a slow oven to begin with, and increase the heat to brown lightly, which requires from 20 to 35 minutes, according to the thickness of the loaf.

Nutrition per serving

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 120. The excerpt below is the record exactly as published.

loaf cake. Leave cake in tins for 10 or more minutes after baking. LAYER CAKE 4 eggs \l/3 cups sifted pastry flour 2 teaspoons lemon juice 3 tablespoons melted vegetable I scant cup granulated sugar butter 1 tablespoon water A few grains of salt Vanilla flavor Break the eggs whole into a round-bottomed mixing bowl, 3-quart or 4-quart size. Add the water, the lemon juice, the sugar, and a few grains of salt. Set the bowl into a pan of boiling water on the table, having the water about 2 inches deep, and beat quickly until the mixture is foamy and blood warm, or a little more ; then remove from the water, set on the table, and beat until cold, and so light that the batter will pile as it runs from the egg whip. Add the flavoring, and mix; then sift half of the flour over the batter, and fold in lightly. Sprinkle the melted butter over the mixture, and fold in with a few careful strokes. Sift the remainder of the flour over the batter, and fold in lightly ; then pour into 2 paper- lined cake tins, and bake in a medium oven from 10 to 12 minutes. LOAF CAKE 2 eggs 4 tablespoons cold water 4 tablespoons solid vegetable I tablespoon lemon juice fat % teaspoon salt 24 cup sugar l/2 teaspoon vanilla flavoring I cup flour and 4 tablespoons cornstarch

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