Malaprop Cake

Ingredients

• four frosh eggs
• eight ounces of butter
• eight ounces of finely-sifted sugar
• eight ounces of dry flour
• a table-spoonful of grated lemon-peel

Method

1. 1

   Break the eggs and separate the yolks and whites.

2. 2

   Beat the yolks well and whisk the whites to a stiff froth.

3. 3

   Cream the butter and blend with sugar.

4. 4

   Mix in the yolks one by one, then gradually add the flour.

5. 5

   Finally, stir in the egg whites and any desired flavoring.

6. 6

   Line a tin with buttered paper and bake in a brisk oven for one hour.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 887. The excerpt below is the record exactly as published.

Malaprop Cake. — Break four frosh eggs, and di-sddo the yolks and whites. Put the yolks into separate cups, and beat them well. Whisk the whites to a stiff froth. Turn eight ounces of butter to cream, and blend with it eight ounces of finely-sifted sugar. Stir these ingre- dients, and continue to mix until the egg-yolks have been added one by one, and then, very gradually, add eight ounces of dry flour. Lastly, stir in the whites of the eggs. Put any flavouring desired. If essence, put a few drops with the cream, but a table-spoonful of grated lemon-peel

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