Marbled Cake

Ingredients

• One and a half lb. of flour (pastry whites or Hungarian)
• £ lb. of corn flour
• 1 lb. of butter
• 8 eggs
• 1 lb. of castor sugar
• £ pint of milk
• 1 tablespoonful of grated or desiccated cocoa-nut
• a good pinch of mixed spice
• 1 tablespoonful of rose water
• 2 teaspoonfuls of baking powder
• £ lb. of sultanas

Method

1. 1

   Beat the butter and sugar to a cream, add the yolks of the eggs, and beat hard for a few minutes; stir in the milk, and then the flour and corn flour very gently.

2. 2

   Next beat the whites of eggs to a firm froth, and stir them in as lightly as possible.

3. 3

   Divide the mixture into three portions; into one stir some coffee essence and spice, also the sultanas, freed from stalks; into the second, put the cocoanut; and to the third, add the rose water and colouring.

4. 4

   Divide the baking powder amongst the three lots, taking care to put it in lightly.

5. 5

   Bake in a large square tin, about two inches deep, lined with white paper buttered on both sides.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 75. The excerpt below is the record exactly as published.

Marbled Cake. One and a half lb. of flour (pastry whites or Hungarian), £ lb. of corn flour, 1 lb. of butter, 8 eggs, 1 lb. of castor sugar, £ pint of milk, 1 tablespoonful of grated or desiccated cocoa- nut, a good pinch of mixed spice, 1 tablespoonful of rose water, a few drops of rose colouring, 2 teaspoonfuls of baking powder, £ lb. of sultanas

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