Peach Cakes

Ingredients

• the yolks of four eggs
• six ounces of finely-powdered and sifted loaf sugar
• a small pinch of salt
• a few drops of almond flavouring
• six ounces of fine flour
• the whites of the eggs
• half a pound of finely-sifted loaf sugar
• the whites of two eggs
• a pint of whipped cream
• a few drops of lemon-juice

Method

1. 1

   Beat the yolks of four eggs and mix with sugar, salt, and almond flavouring.

2. 2

   Dredge in flour and add whisked egg whites.

3. 3

   Drop mixture onto a baking tin and bake until lightly browned.

4. 4

   Spread peach jam on the under parts and stick cakes together.

5. 5

   Cover with icing made from beaten egg whites, sugar, and lemon juice.

6. 6

   Let icing dry and serve with whipped cream.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1115. The excerpt below is the record exactly as published.

Peach. Cakes (a pretty dish for a Juvenile Party).— Divide carefully the yolks from the whites of four eggs ; beat the yolks thoroughly, and mix with them six ounces of finely- powdered and sifted loaf sugar, a small pinch of salt, and a few drops of almond fiavour- ing. Beat these ingi-edients thoroughly , for a quarter of an hour, then dredge in gradually six ounces of fine flour, and afterwards the whites of the eggs, which have been whisked to a solid froth. Beat the mixture five minutes longer, then drop it, in small rounds of uniform size, either upon a buttered and floured baking- tin or upon a sheet of thick cartridge paper ; bake in a brisk oven until they are lightly browned. The cakes must be carefully watched or they will be too highly coloured. When they are sufficiently baked, spread a little peach jam upon the under parts, and stick the cakes together in two, so that they will re- semble as nearly as possible a peach in size and sliape. Cover them over very thinly with a little white icing, made by beating the whites of two eggs to a firm froth, and then mixing with them half a pound of finely-sifted loaf sugar and a few diops of lemon- juice, the whisking being continued until the liquid looks thick, smooth, and white. Let the icing diy, and, if liked, brush over one side of the Cakes with a little water, coloured with cochineal, to make them look more like peaches. Serve the cakes neatly ari-anged on a glass dish, with whipped cream in the centre. Time to bake, eight to twelve minutes. Probable cost, 2s. 6d. per pound. Peach Cream lee.— Di^-ide twelve ripe peaches into halves, blanch the kernels, and put them, with the fruit, into a stcwpan, with a syrup, made by boiling six ounces of loaf sugar in half a pint of water until the sugar is dis- solved. Stir the contents of the saucepan over the fire until the fruit is reduced to pulp, then press it through a hair sieve into a basin. Add three-quarters of an oimce of gelatine, dissolved in haU" a pint of water, a pint of whipped cream

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