Rose or Clouded Cake

Ingredients

• 1 lb. of butter
• 1 lb. of flour
• 1 lb. of sugar
• twelve eggs
• leaving out the whites of three
• 1/2 breakfast-cupful of boiling water
• 2 small teaspoonfuls of powdered alum
• 1 small teaspoonful of bicarbonate of soda
• 2 small teaspoonfuls of cream of tartar
• 2 small teaspoonfuls of cochineal

Method

1. 1

   Mix butter, flour, sugar, and eggs.

2. 2

   Dissolve alum, bicarbonate, cream of tartar, and cochineal in boiling water, stir into batter.

3. 3

   Pour layers of white and red batter into a cake tin.

4. 4

   Bake as an ornamental cake.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 26. The excerpt below is the record exactly as published.

Jib. of butter which has been warmed ; stir over the fire until thick. When this frangipane is sufficiently set, take it off the fire and let it cool. Make a paste with 12oz. of flour, lib. of caster sugar, and fifteen eggs ; beat it well, and turn it into a timbale-mould. Bake it, and when cold, divide it into four pieces, each of which cut into slices. Divide the frangipane into two portions, putting each part in a basin by itself, and flavour one with vanilla, the other with ground almonds. Soak one-third of the slices of the Cake in rum, one-third in maraschino, and one-third in rosolio. Put a layer of fran- gipane on a dish, then put in, one above the other alternately, the slices of the Cake. Mask each of them with a layer of currant jelly ; cut some preserved fruits into little dice, and sprinkle them on the top. Make another layer of the Cake soaked as before, another of frangipane, and one of fruits, and continue in this manner until the Cake resumes its original shape. Mask the outside either with jelly or frangipane, sprinkle over more fruits, and mask over these with a thick layer of Italian meringue ; decorate with the cornet. Put it in a moderate oven for two minutes to set [ the meringue. When quite cold, ornament it with preserved fruits and other confections. Rose or Clouded Cuke. — Mix well Jib. of butter in lib. of flour, add lib. of sugar and twelve eggs, well beaten, leaving out the whites of three. Then dissolve in J breakfast-cupful of boiling water 2 small teaspoonfuls of powdered alum, 1 small teaspoonful of bicarbonate of soda, 2 small teaspoonfuls of cream of tartar, and mix with 2 small teaspoonfuls of cochineal

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