Minnehaha Cake

Ingredients

• 4oz. of butter
• 12oz. caster sugar
• ½lb. of Eureka flour
• the stiffly-whipped whites of six eggs
• a gill of new milk
• ½lb. of caster sugar
• three tablespoonfuls of water
• 6oz. finely chopped hazel nuts
• the whites of two eggs beaten to a stiff froth

Method

1. 1

   Cream the butter with caster sugar, then mix in the flour and whipped egg whites alternately.

2. 2

   Make a light dough with milk and bake in layer tins.

3. 3

   Spread one layer with filling, press the other on top, and brush with sugar syrup mixed with nuts.

4. 4

   For filling, boil sugar and water, mix with nuts and beaten egg whites.

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 109. The excerpt below is the record exactly as published.

Minnehaha Cake (American). — Cream 4oz. of butter with 12oz. caster sugar, then mix in, in alternate spoonfuls, ^lb. of Eureka flour and the stiffly-whipped whites of six eggs ; make it into a light dough with a gill of new milk, and bake in layer tins. When cooked, spread one layer with filling, press the other cake lightly on the top of it, and brush them over with a little sugar syrup into which you have stirred some shredded and blanched nuts. For the filling, boil to a candy £lb. of caster sugar and three tablespoonfuls of water, then mix it with ooz. or 6oz. finely chopped hazel nuts (or almonds) and the whites of two eggs beaten to a stiff froth

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