Mocha Cake

Ingredients

• Quarter lb. castor sugar
• 2 oz. flour
• 2 oz. of Brown and Poison's cornflour
• 4 eggs
• 1 teaspoonful baking powder
• Mocha icing —  lb. fresh butter
• lb. icing sugar
• teacupful of strong coffee

Method

1. 1

   Put the yolks of eggs and sugar into a basin and stir with a wooden spoon till thick and creamy, then gradually add the flour and cornflour mixed, the whites of eggs whipped to a stiff froth, and the baking powder.

2. 2

   Pour into a round shallow tin well buttered, and when baked cover with the icing made by beating the butter and sugar to a frothy cream, then adding the coffee gradually.

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.

Mocha Oake. Quarter lb. castor sugar, 2 oz. flour, 2 oz. of Brown and Poison's cornflour, 4 eggs, 1 teaspoonful baking powder. Put the yolks of eggs and sugar into a basin and stir with a wooden spoon till thick and creamy, then gradually add the flour and cornflour mixed, the whites of eggs whipped to a stiff froth, and the baking powder. Pour into a round shallow tin well buttered, and when baked cover with the following icing. Mocha icing — \ lb. fresh butter, \ lb. icing sugar, \ teacupful of strong coffee

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