Rice Cake

Ingredients

• 1/2 lb. butter
• 3 oz. flour
• 3 large eggs
• 1/2 lb. sugar
• 3 oz. rice-flour
• Grated rind of 1 lemon
• 1 teaspoonful baking-powder

Method

1. 1

   Cream butter and sugar, add eggs slowly, beat thoroughly, add rind.

2. 2

   Sieve flour, rice-flour, and baking-powder, stir lightly to butter and sugar.

3. 3

   Pour into a cake-tin lined with paper.

4. 4

   Bake in a moderate oven about 40 minutes.

As published

This recipe was extracted from Household cookery (1905) by E. Crichton, page 19. The excerpt below is the record exactly as published.

Rice Cake \ lb. butter. 3 oz. flour. 3 large eggs. \ lb. sugar. 3 oz. rice-flour. Grated rind of \ lemon. \ tea-spoonful baking-powder. Method. — Cream butter and sugar, add eggs slowly, beat thoroughly, add rind. Sieve flour, rice-flour, and baking-powder, stir lightly to butter and sugar. Pour into a cake-tin lined with paper. Bake in a moderate oven about 40 minutes. Genoa Cake \ lb. butter. \ lb. sugar. \ lb. currants. % lb. sultanas. 10 oz. flour. \ lb. candied peel. 4 eggs. 2 oz. almonds. Method, — Cream butter and sugar, add eggs one at a time, beat thoroughly. Mix flour, currants, sultanas, cut up candied peel finely, add to currants, etc. ; stir this lightly to butter and sugar. Pour into a tin lined with paper. Blanch and slice the almonds, scatter over the top of cake. Bake in a moderate oven about i\ hour. 42 HOUSEHOLD COOKERY Berlin Cake 8 oz. sugar. 6 eggs. 2 oz. butter (warmed). 6 oz. flour. Grated rind of i lemon. \ tea-spoonful baking-powder. Method, — Put sugar in a bowl with lemon-rind, break in eggs, whisk till frothy and thick as cream. Sieve flour and baking-powder, stir carefully to eggs and sugar, then add butter, warmed, but not hot. Pour into a tin lined with buttered paper. Bake in a moderate oven about i hour. Cool. Cut into rounds about \ inch thick. Spread with Vienna icing, w^hipped cream, sweetened and flavoured, and jam alternately. Place the slices over each other. Cover with transparent icing. Decorate with Vienna icing, using a forcing-bag and fancy pipe. Queen Cakes \ lb. butter. 3 oz. currants. 6 oz. flour. \ lb. sugar. I small tea-spoonful baking- 2 eggs (large), powder. Grated rind of \ lemon. Method, — Beat butter and sugar to a cream, beat up eggs, add slowly. Clean currants. Sieve flour and baking-powder, add with currants and lemon-rind to butter and sugar. Half fill some w^ell-greased queen cake-tins with the mixture and bake in a quick oven from 15 to 20 minutes. Robin Cakes \ lb. butter. 6 oz. flour. A little carmine. \ lb. sugar. 2 large eggs. \ tea-spoonful baking-powder. Method, — Beat butter and sugar to a cream, beat eggs, add slowly, beating all the time. Sieve flour and baking-powder, stir to the butter and sugar. Divide in two parts, to one part add a few drops of carmine. Put i tea-spoonful of each mixture into some small well-buttered cake-tins and bake in a moderate oven 15 to 20 minutes. CAKES, ETC 43 Cocoanut Cakes 4 01. butter. 3 oz. flour. 2 large eggs. Grated rind of \ lemon. 4 oz. sugar. 3 ozs. desiccated cocoanut. h tea-spoonful baking-powder

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