Rice-Flour Cakes

Ingredients

• one and one-third pints pulverized sugar
• one-half pint butter
• yolks of four eggs
• a tablespoon orange flower water
• juice and grated rind of one lemon
• one pint of flour
• one pint of rice flour
• four whites of eggs

Method

1. 1

   Beat together sugar, butter, and yolks for ten minutes; add orange flower water, lemon juice and rind, sifted flour and rice flour, and beaten egg whites alternately.

2. 2

   Beat well for half an hour, bake in patty pans and serve while fresh.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 54. The excerpt below is the record exactly as published.

one and one-third pint pulverized sugar and quart flour mixed with other ingredients as above, Cocoanut Pound Cake. — Cream together one and one-third pints of sugar and one pint of butter, add one tablespoon orance-nower water and three of rose-water ; beat in one-fourth pound of "flour and work to a smooth paste. Add gradually the whites of nine eggs beaten to a stiff froth, and one pint flour, (oue half at a time), stir- 70 CAKE MAKING. ing constantly, then a pound grated cocoanut and one grated nut- meg. Work all well until smooth, line cake pans with buttered pa- per, pour in the batter, smooth with a knife dipped in cold water, ana bake in a moderate oven. The juice or grated rind of a lemon may be added with the cocoanut. ice while warm with same icins as given in recipe for Cocoanut Cake, flavored with almond instead of lemon. Rice-Flour Cakes. — Beat together for ten minutes one and one- third pints pulverized sugar, one-half pint butter and yolks C>f four eggs; add a tablespoon orange flower water, and the juice and grated rind of one lemon, one pint each of flour and rice flour sifted -to* gether, and four whites of eggs

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