Madeira Cakes (Large)

Ingredients

• three eggs
• 6oz. of loaf sugar
• J gill of water
• 4oz. or 5oz. of warmed finely-sifted flour
• 2oz. of butter
• J teaspoonful of bicarbonate of soda
• a few drops of essence of almonds

Method

1. 1

   Beat eggs for two minutes, add grated lemon rind.

2. 2

   Dissolve sugar in water, boil, and add to eggs.

3. 3

   Place basin in hot water, beat for 15 minutes until thick, then let it stand.

4. 4

   Whisk again, add flour, mix well.

5. 5

   Warm butter slowly, pour batter into it while beating.

6. 6

   Line a mould with buttered paper, pour in mixture, bake in a hot oven for 35 minutes.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 5. The excerpt below is the record exactly as published.

J teaspoonful of bicarbonate of soda, 1 teacupful of cornflour, 3 teacupfuls of sugar, and 1 toaspoonful of essence of lemon or other flavour- ing. Mix well together and make it into a stiff dough with the whites and yolks of four eggs beaten separately and sufficient milk. Bake in two shallow tins, previously greased, in a moderate oven. Madeira Cakes. — (1) Large. — Break three eggs into a basin and beat them up for two minutes ; then add the grated rind of a lemon. Dissolve 6oz. of loaf sugar in a stewpan with J gill of water. Bring this to the boil, and then, when boiling, add it to the eggs. Put this basin into another larger one than that in which the eggs, &c., are, and partly fill it with boiling water, so that the temperature of the batter may, while For details respecting Culinary Processes, Xftensils, Sauces, &c., referred to, see under their special heads. UNSVERSin LiSRAkY : rrnc THE ENCYCLOPAEDIA OF PRACTICAL COOKERY. 243 Cakes — continued. Cakes — continued. being made, remain permanent, or not cool below 90deg. Fahr. Change the water in the outer basin every few minutes. Beat the eggs and sugar together for a-quarter-of-an-hour, or until a very thick batter is made, and then let it stand for a few minutes. Whisk it again, and should there bo no settling of the eggs add 4oz. or 5oz. of warmed finely-sifted flour. Sift it in lightly and mix well. Put 2oz. of butter into a stewpan, warm it very slowly so that it will not oil, and then pour the batter into it, beating while so doing. Take a mould, line it with buttered paper, and sift a little sugar over it; pour in the Cake mixture to about half way up the mould, and bake in a hot oven for a-quarter-of-an- hour, but care must be taken not to let the outside brown. When it has been in the time stated draw it to the door of the oven, sift a little sugar over, and place some large slices of citron-peel on top. Put it back in its original place in the oven, shut the door, and bake again, making the time for baking altogether about thirty-five minutes. Take it out of the tin when done, and let it stand upon a sieve to cool. (2) Slightly warm 6oz. of butter, then beat it to a white cream with 6oz. of caster sugar, using a wooden spoon for the purpose. Beat five eggs for ten minutes, then mix them with the sugar and butter, and beat the whole thoroughly together. Sift 8oz. of the best wheaten-flour in with the mixture, mix it well, then add a few drops of essence of almonds

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