Rose Cake

Ingredients

• beat 3oz. of butter
• Ooz. finest icing sugar
• a wineglassful of rose water
• 6oz. dried and sifted flour
• 6oz. ground almonds
• the yolks of six eggs
• Joz. of baking powder
• Beat 4oz. fresh butter
• Jib. dried and sifted flour
• 4oz. cornflour
• one and a half teaspoonfuls of baking powder
• the whites of four eggs
• a gill of new milk
• a few drops of essence of lemon

Method

1. 1

   For the rose part, cream butter and icing sugar, add rose water, flour, ground almonds, egg yolks, and baking powder.

2. 2

   For the white part, cream butter, add flour, cornflour, baking powder, and whipped egg whites.

3. 3

   Bake both in a well-buttered tin.

4. 4

   Slice and layer alternately, pouring syrup over.

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.

a few drops of essence of lemon and of tincture of saffron. Bake in well-papered hoops, in a steady oven, half an hour for lib. cakes, forty-five minutes for 2lb. tins. Ornament each cake with a thin strip of candied peel and some comfits before baking. — Cream together £lb. each of fresh butter and caster sugar, and when white and frothy beat for ten minutes longer, ad ling in a few drops of any flavouring to taste, then work in, one by one, six whole eggs alternately with spoonfuls of 5oz. fine flour and 3oz. creme de riz (pre- viously sifted together) ; this will take fifteen minutes work in thoroughly, then sprinkle in ^oz. of baking powder, and pour the mixture into two pint moulds, buttered and papered (or prepared as for sponge cake), and bake in a moderate oven for about one hour. If when turned out the paper is kept on these cakes, they will keep a fortnight in a tin. Or the mixture may be poured into fancy moulds, previously buttered and well dusted with equal parts of flour and caster sugar. Ju3t liquefy the butter and brush it well all over the mould with a brush before pouring it in ; if this is not done all over the cakes will stick and look ragged. A good rice cake may be made by any good cake recipe, using half wheat half rice flour, or one part Paisley flour to two parts each of wheat and rice flour. Bice flour needs rather more baking powder than ordinary flour. Rose. — For the rose part beat 3oz. of butter to a cream with Ooz. finest icing sugar, then add a wineglassful of rose water and 6oz. dried and sifted flour ; work this well together, adding 6oz. ground almonds, the yolks of six eggs, and a very few drops of essence of almonds ; colour this to a delicate rose tint with a few drops of liquid 104 BREAD, CAKES, AND BISCUITS. carmine, stir in Joz. of baking powder, and, lastly, the whites of the eggs whipped as stiff as possible, and bake in a square mould lined with buttered paper for forty to sixty minutes in a rather quick oven. Let it cool in the tin before turning it out. White part : Beat 4oz. fresh butter to a cream, then work into it Jib. dried and sifted flour and 4oz. cornflour, into which you have previously sifted one and a half teaspoonfuls of baking powder ; now beat the whites of four eggs to a stiff froth, mix this with Jib. caster sugar, and then stir it into a gill of new milk

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