Modena Cake

Ingredients

• six ounces of butter
• half a pound of flour
• the same of finely-sifted sugar
• half a dozen eggs
• grated lemon-peel
• thinly-sliced candied orange-peel
• as much carbonate of soda as will cover a shilling

Method

1. 1

   Warm butter until soft, beat in flour and sugar, then gradually mix in whisked eggs.

2. 2

   Add lemon and orange peel, and carbonate of soda.

3. 3

   Bake in a lined tin in a moderately heated oven.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 934. The excerpt below is the record exactly as published.

Modena Cake.— The lightness of this cake depends greatly on the mixing and beating together of the ingredients. Warm six ounces of butter before the fire until it is as soft as cream. Beat into it half a pound of flour, and the same of finely-sifted sugar. Have ready whisked half a dozen eggs (they should be whisked from ten to fifteen minutes). Work the flour and sugar gradually and smoothly with the eggs. Add grated lemon-peel and thinly-sliced candied orange-peel to flavour; and lastly, mix during the whole time as much carbonate of soda as will cover a shilling

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