Royal Cake

Ingredients

• 40z. Brown & Polson’s ‘‘ Patent’’ Corn Flour
• Veo. os oe Paisley Flour.
• 4 oz. Butter.
• 2 Eggs.
• 4 oz. Castor Sugar.
• 3 Yolks of Eggs.

Method

1. 1

   Measure out the ingredients.

2. 2

   Butter and paper a square shallow baking tin.

3. 3

   Put the eggs, yolks and sugar into a basin, and whisk over a pan of hot water for 15 minutes.

4. 4

   Allow it to cool, still whisking.

5. 5

   Melt the butter and stir it in lightly along with Corn Flour.

6. 6

   Pour into the prepared tin, and bake in a hot oven for half an hour.

7. 7

   Cool on a wire tray.

8. 8

   The cake should be about 1.5 inches thick.

9. 9

   Ice over the top with the icing mixture given below.

As published

This recipe was extracted from The tea-time recipe book (B book) (1900) by Brown & Polson, page 13. The excerpt below is the record exactly as published.

ROYAL CAKE. 40z. Brown & Polson’s ‘‘ Patent’’ Corn Flour. Veo. os oe Paisley Flour. 4 oz. Butter. 2 Eggs. 4 oz. Castor Sugar. 3 Yolks of Eggs.

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