Revolution Cake
From Cassell's dictionary of cookery, 1892
Serves 2
Time: half an hour to prepare. Sufficient for three or four persons.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1518. The excerpt below is the record exactly as published.
Revolution Cake (sometimes called La- ♦ fayette Cake). — Take a Savoy or Madeira cake which has been baked in a plain square mould, and cut it into slices a quarter of an inch in thickness. Spread some jam over these, and place five or six sUces together, one on the top of the other. Whisk the whites of two eggs thoroughly, add half a pound of finely-sifted sugar, and a dessert-spoonful of lemon-juice or orange-flower water. Whisk the mixture until quite smooth, spread it evenly over the cake with the back of a spoon, and mark the shape of the pieces in which it is afterwards to be cut. Place the cake in a very cool oven to dry the icing. Two or three drops of cochineal
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.