Mocha Cake

Ingredients

• Four Eggs
• Quarter of a pound of Castor Sugar
• Two ounces of Vienna Flour
• Two ounces of Potato Flour
• One teaspoonful of Baking-powder
• Half a pound of fresh Butter
• One pound of Icing Sugar
• One tablespoonful of Essence of Coffee

Method

1. 1

   Beat the yolks of the eggs with the castor sugar, adding the flour and baking-powder gradually, then stir in lightly the four whites of eggs whipped to a stiff froth; butter a plain mould, pour in the mixture, and bake in a quick oven for thirty minutes.

2. 2

   When done, turn it out, and when quite cold, cover it with the icing, and decorate to taste with the icing squeezed through the icing forcers.

3. 3

   To make the icing, beat the butter and sugar together in a basin to a smooth cream, adding the coffee to it one drop at a time.

4. 4

   When the cake is iced, stand it away on ice or in a cool place till required.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 80. The excerpt below is the record exactly as published.

Mocha Cake. Ingredients for the Cake. Four Eggs. Quarter of a pound of Castor Sugar. Two ounces of Yienna Flour. Two ounces of Potato Flour. One teaspoonful of Baking-powder. Ingredients for the leing. Half a pound of fresh Butter. One pound of Icing Sugar. One tablespoonful of Essence of Coffee

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