Mondamin Cake

Ingredients

• 8 oz. Brown & Polson’s ‘‘ Patent ” Corn Flour,
• I Oz. § Paisley Flour.
• 1 oz. Ground Candied Peel.
• 6 small Eggs.
• 8 oz. Butter,
• 7 oz. Castor Sugar.

Method

1. 1

   Measure out the ingredients.

2. 2

   Butter a two-pound circular baking tin with a hole in the centre.

3. 3

   Beat the butter to a cream.

4. 4

   Break four of the eggs into separate cups and beat each well.

5. 5

   Add one beaten egg to the creamed butter, and with it a table-spoonful of Corn Flour and one of sugar.

6. 6

   Beat for five minutes.

7. 7

   After four eggs have been so added, stir in the two yolks of the remaining eggs, together with the remaining sugar, Corn Flour, and the lemon peel.

8. 8

   Beat for ten minutes.

9. 9

   Put in the Paisley Flour, and stir it lightly through the mixture.

10. 10

    Pour into the buttered cake tin, and bake in a moderately heated oven for three-quarters of an hour.

11. 11

    Remove from the tin and lay on a wire tray to cool.

As published

This recipe was extracted from The tea-time recipe book (B book) (1900) by Brown & Polson, page 14. The excerpt below is the record exactly as published.

MONDAMIN CAKE. A MOST DELICATE CAKE OF FINE TEXTURE THAT MELTS IN THE MOUTH LIKE BUTTER. 8 oz. Brown & Polson’s ‘‘ Patent ” Corn Flour, I Oz. § Paisley Flour. 1 oz. Ground Candied Peel. 6 small Eggs. 8 oz. Butter, 7 oz. Castor Sugar.

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