Queen Cakes

Ingredients

• Six oz. butter
• 6 oz. sugar
• 6 oz. Vienna flour
• 4 yolks
• 2 whites
• 1 dessertspoonful of baking powder
• 3 oz. currants

Method

1. 1

   Beat the butter to a cream, add the yolks beaten, then the sugar, then the flour, the powder, and the currants; whisk the whites to a stiff froth and stir in lightly; beat the mixture well for a quarter of an hour before stirring in the whites; butter some small moulds, half fill them, and bake in a rather quick oven.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 78. The excerpt below is the record exactly as published.

Queen Cakes. Six oz. butter, 6 oz. sugar, 6 oz. Vienna flour, 4 yolks and 2 whites of eggs, 1 dessertspoonful of baking powder

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