Madeira Sandwich

Ingredients

• 1/2 lb. butter
• 1/2 lb. sugar
• 6 oz. flour
• Grated rind of 1 small lemon
• 3 eggs
• 1 teaspoonful baking-powder

Method

1. 1

   Beat butter and sugar to a cream, add eggs one at a time, and beat thoroughly, add lemon-rind.

2. 2

   Sieve flour and baking-powder, stir lightly to butter and sugar.

3. 3

   Pour into a sandwich-tin well lined with paper.

4. 4

   Bake in a rather quick oven.

5. 5

   When baked, cool, cut in half, spread one half with jam, custard, or cream, place the other half on top, and sprinkle well with fine sugar.

As published

This recipe was extracted from Household cookery (1905) by E. Crichton, page 18. The excerpt below is the record exactly as published.

Madeira Sandwich \ lb. butter. \ lb. sugar. 6 oz. flour. Grated rind of i small lemon. 3 eggs. \ tea-spoonful baking-powder. Aldhod, — Beat butter and sugar to a cream, add eggs one at a time, and beat thoroughly, add lemon-rind. Sieve flour and baking-powder, stir lightly to butter and sugar. Pour into a sandwich-tin well lined with paper. Bake in rather quick oven. When baked, cool, cut in half, spread one half with jam, custard, or cream, place the other half on top, and sprinkle well with fine sugar. Sultana Cake (Rich) \ lb. butter. \ lb. sugar. \ lb. flour. \ lb. mixed candied peel. 5 eggs. i\ lb. sultanas. Method, — Clean sultanas, cut peel into thin strips. Cream butter and sugar, add eggs one at a time, beating thoroughly. Mix flour, peel, and sultanas, add lightly to mixture. Pour into a tin hned with paper. Bake in a moderate oven about 2 hours. Sultana Cake (Plain) 6 oz. butter. 6 oz. candied peel. 12 oz. flour. 4 eggs. I lb. sultanas. i large tea-spoonful baking- About \ pint milk. powder. 6 oz. sugar. Method. — Cream butter and sugar, add eggs slowly, beating well. Mix flour, sultanas, candied peel, cut small, and baking- powder together, stir to mixture ; lastly, add milk, and mix to CAKES, ETC 41 a soft dough. Pour into a tin lined with greased paper. Bake in a moderate oven about \\ hour. Madeira Cake \ lb. butter. \ lb. sugar. \ lb. flour. Grated rind of i lemon. 2 eggs (large). Method, — Cream butter and sugar, add eggs one at a time, beating thoroughly, add lemon-rind. Sieve flour, stir lightly to butter and sugar. Pour into a cake-tin previously lined with paper. Put a slice of citron on top. Bake about 40 minutes in a moderate oven. Rice Cake \ lb. butter. 3 oz. flour. 3 large eggs. \ lb. sugar. 3 oz. rice-flour. Grated rind of \ lemon. \ tea-spoonful baking-powder. Method. — Cream butter and sugar, add eggs slowly, beat thoroughly, add rind. Sieve flour, rice-flour, and baking-powder, stir lightly to butter and sugar. Pour into a cake-tin lined with paper. Bake in a moderate oven about 40 minutes. Genoa Cake \ lb. butter. \ lb. sugar. \ lb. currants. % lb. sultanas. 10 oz. flour. \ lb. candied peel. 4 eggs. 2 oz. almonds. Method, — Cream butter and sugar, add eggs one at a time, beat thoroughly. Mix flour, currants, sultanas, cut up candied peel finely, add to currants, etc. ; stir this lightly to butter and sugar. Pour into a tin lined with paper. Blanch and slice the almonds, scatter over the top of cake. Bake in a moderate oven about i\ hour. 42 HOUSEHOLD COOKERY Berlin Cake 8 oz. sugar. 6 eggs. 2 oz. butter (warmed). 6 oz. flour. Grated rind of i lemon. \ tea-spoonful baking-powder. Method, — Put sugar in a bowl with lemon-rind, break in eggs, whisk till frothy and thick as cream. Sieve flour and baking-powder, stir carefully to eggs and sugar, then add butter, warmed, but not hot. Pour into a tin lined with buttered paper. Bake in a moderate oven about i hour. Cool. Cut into rounds about \ inch thick. Spread with Vienna icing, w^hipped cream, sweetened and flavoured, and jam alternately. Place the slices over each other. Cover with transparent icing. Decorate with Vienna icing, using a forcing-bag and fancy pipe. Queen Cakes \ lb. butter. 3 oz. currants. 6 oz. flour. \ lb. sugar. I small tea-spoonful baking- 2 eggs (large), powder. Grated rind of \ lemon. Method, — Beat butter and sugar to a cream, beat up eggs, add slowly. Clean currants. Sieve flour and baking-powder, add with currants and lemon-rind to butter and sugar. Half fill some w^ell-greased queen cake-tins with the mixture and bake in a quick oven from 15 to 20 minutes. Robin Cakes \ lb. butter. 6 oz. flour. A little carmine. \ lb. sugar. 2 large eggs. \ tea-spoonful baking-powder. Method, — Beat butter and sugar to a cream, beat eggs, add slowly, beating all the time. Sieve flour and baking-powder, stir to the butter and sugar. Divide in two parts, to one part add a few drops of carmine. Put i tea-spoonful of each mixture into some small well-buttered cake-tins and bake in a moderate oven 15 to 20 minutes. CAKES, ETC 43 Cocoanut Cakes 4 01. butter. 3 oz. flour. 2 large eggs. Grated rind of \ lemon. 4 oz. sugar. 3 ozs. desiccated cocoanut. h tea-spoonful baking-powder

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