Ribbon Cake

Ingredients

• Beat 4oz. of fresh butter
• lib. of caster sugar
• the yolks of four eggs
• a teaspoonful of vanilla or lemon essence
• half a pint of new milk
• 12oz fine sifted flour
• about a tablespoonful of baking powder
• Jib. washed and dried currants
• about 2oz. finely shredded candied citron peel
• a spoonful of cinnamon

Method

1. 1

   Cream butter and sugar, add egg yolks, vanilla, milk, and flour.

2. 2

   Stir in whipped egg whites and baking powder.

3. 3

   Divide mixture, adding cinnamon to one part.

4. 4

   Bake in three shallow pans for half an hour.

5. 5

   Ice and layer the cakes once cooled.

Nutrition per serving

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 65. The excerpt below is the record exactly as published.

Beat 4oz. of fresh butter to a cream with lib. of caster sugar, and lascly the yolks of four eggs. Now stir in a teaspoonful of vanilla or lemon essence, half a pint of new milk, and 12oz fine sifted flour. Mix this all thoroughly, then stir in lightly and quickly the whites cf the eggs whipped to a \ ery stiff froth, and about a tablespoonful of baking powder ; take out one-third of the mixture and work into it quickly a spoonful of cinnamon (the quant.ty of this is a matter of taste). Jib. washed and dried currants, and about 2oz. finely shredded candied citron peel

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