Mocha Cakes

Ingredients

• 6 ozs. castor sugar
• 5 ozs. flour
• 3 eggs

Method

1. 1

   Beat the eggs and sugar together for half an hour and then mix in lightly the flour.

2. 2

   Bake in a small cake-tin (not a shallow one).

3. 3

   When ready, allow the cake to cool and then cut it into 4 layers.

4. 4

   Spread each layer with coffee icing and put on the top of each other again.

5. 5

   Spread the top with icing and decorate to taste or sprinkle with chopped walnuts.

Nutrition per serving

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 61. The excerpt below is the record exactly as published.

MOCHA CAKES. I 6 ozs. castor sugar. 5 OZ.S. flour. Beat the eggs and sugar together for ^ hour and then mix in lightly the flour. Bake in a small cake-tin (not a 134 shallow one). When ready allow the cake to cool and then cut it into 4 layers. Spread each layer with the coffee icing and put on the top of each other again. Spread to top with the icing and decorate to taste or sprinkle with chopped walnuts. Icing. I oz. butter. ] Coffee essence. 3 ozs. icing sugar. | Vanilla. To make the Icing. — Beat the butter and add the sugar. Add as much coffee essence as you wish and flavour with a little vanilla. Minnie Mather, i6 Leamington Terrace. MOTHER’S TEA CAKES. {An old Recipe). 3^ lbs. of flour, i lb. of butter and lard mi.xed. i pint of boiling water. I pint of cold milk. J penny of yeast. I lb. of currants. 1 lb. of sugar. 2 ozs. of candied peel. A little nutmeg. I egg. Pour boiling water over the butter and lard, then cool down with cold milk ; beat egg and yeast together and stir in first mixture ; add fruit and nutmeg to the flour and stir in yeast, butter, lard, etc., and stand in a warm (not hot) place for 3 hours to rise ; then make into cakes and bake in a moderate oven. These cakes keep fresh a week by simply warming them in the oven or toasting them. X.Y.Z. NAPOLEON CAKES. i lb. flour. 2 ozs. sugar. 6 ozs. butter. 2 ozs. ground almonds. The yolk of i egg. Rub the butter into the flour, add sugar and almonds, mix with enough yolk of egg to make a very stiff paste, set aside for i hour. Roll into 2 thin sheets and bake a pale brown in a moderate oven. Spread i with jam or jelly and lay other on to]i and cut into fingers while hot. Sprinkle icing sugar on top. Miss Mackintosh, Glasgow. 135 NUTRINA PANCAKES* 1 lb. flour. I egg. 2 ozs. nutrina. i oz. sugar. Milk to mix. Beat up the egg and sugar together 5 sift the floilr and nutrina into basin with the egg and sugar and beat Very lightly ; make the mixture quite thin with milk and strain through sieve into jug. Heat the pancake-pan and ntb well with suet ; pour enough of the mixture into the pan to cover the bottom, and brown first one side and then the other. Place on clean towel to cool. OAT CAKES. The secret of success in baking oat cakes is to use as little liquid as possible in moistening the meal to form the dough, and the smarter that the dough is kneaded and the less it is handled the cakes are all the more crisp. Plain Oat Cake. — Breakfastcupful of fine oatmeal ; a pinch of soda ; water sufficient to moisten into dough. Butter-Milk Oat Cake. — Same as abovej only use butter-milk instead of water. Cream Oak Cake. — Same as above, only use cream instead of water. A very fine cream cake is formed by varnishing the top of the cake with a thick cream before baking. Rich Oat Cake. — A rich oat cake is make by the addition of a little butter or lard when the dough is made with water or milk. The preparation is the same for all the varieties : — Mix the soda well into the meal, add the liquid, sufficient to form a stiff dough. Have the bake-board well covered with dry meal and knead out the dough upon it, roll oilt thin, Using plenty of dry meal. Bake on a hot girdle till slightly browned on the underside, turn and bake on the othet side, or toast before a glowing red fire. It improves most cakes to be toa.sted before the open fire where the moisture evaporates. Miss H. Jack, 2 Lismore Crescent, Edinburgh. 130 OATMEAL CAKES (Sweet). 3 07S. butter. 7 ozs. fine oatmeal. 5 ozs. flour. 3 ozs. castor sugar. I egg. Cold water. Melt the butter and mix with it the meal, flour, sugar, which have been well blended ; break the egg into a little cold water and gently stir into the other ingredients so as to make a stiff paste. Turn on to a board, roll out very thin, a,nd cut into squares ; scatter dry oatmeal over the top and bake in a greased tin in a slow oven 20 to 30 minutes. M.S. ORANGE CAKE. 1 1 ozs. flour. 6 ozs. sugar. 4I ozs. butter. 3 eggs

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