Maizena Cake

Ingredients

• 3oz. of Maizena
• 4oz. of flour
• 1 heaped table spoonful of baking-powder
• 3oz. of butter
• 5 table-spoonfuls of caster sugar
• f teacupful of milk
• 1 table spoonful of rose-water
• 4 table-spoonful of essence of almonds
• the whites of four eggs

Method

1. 1

   Mix 3oz. of Maizena with 4oz. of flour and 1 heaped tablespoonful of baking powder, sift together.

2. 2

   Warm 3oz. of butter and beat with 5 tablespoonfuls of caster sugar and 0.5 teacupful of milk.

3. 3

   Combine with the flour mixture, flavor with rose-water and essence of almonds.

4. 4

   Whisk the whites of four eggs to a stiff froth and fold into the mixture.

5. 5

   Pour into a buttered cake-tin and bake in a moderate oven.

6. 6

   Once cooked, cover with a mixture of the white of one egg, 4 tablespoonfuls of caster sugar, and 4 tablespoonfuls of lemon juice, beaten until light.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 449. The excerpt below is the record exactly as published.

Maizena Cake. — Mix 3oz. of Maizena with 4oz. of flour and 1 heaped table spoonful of baking-powder, and sift the whole through a fine sieve. Slightly warm 3oz. of butter, and beat it well together with 5 table-spoonfuls of caster sugar and f teacupful of milk. Stir the beaten mixture in with the flour, mixing the whole smoothly together, and flavour with 1 table spoonful of rose-water and 4 table- spoonful of essence of almonds; then whisk the whites of four eggs

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