Savoy Cake

Ingredients

• 1 lb. castor sugar
• 21 oz. Vienna flour
• 1 j oz. potato flour
• 7 eggs
• Grated rind of I orange.
• Grated rind of 1 lemon.
• A pinch of salt.

Method

1. 1

   Mix sugar and yolks with grated rinds until light and creamy.

2. 2

   Sieve and warm the flour, then add it with the beaten egg whites.

3. 3

   Prepare a mould and fill it three-quarters full.

4. 4

   Bake until lightly browned and firm to the touch.

5. 5

   Dust with sugar upon turning out.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 936. The excerpt below is the record exactly as published.

Savoy Cake l lb. castor sugar. 21 oz. Vienna flour. 1 j oz. potato flour. 7 eggs. Grated rind of I orange. Grated rind of 1 lemon. A pinch of salt. Put the sugar and yolks into a basin with the grated orange and lemon rinds. Work well with a wooden spoon or wire whisk from 15 to 20 minutes until the mixture looks light and creamy. Sieve and warm the flour, and add it last with the whites of eggs beaten very stiffly. Prepare a mould as for a sponge cake (p. 551), fill it three-quarters full, putting the mixture in care- fully in spoonfuls. Place the mould on a baking sheet with a layer of sand under it, and bake in a good oven until lightly browned and firm to the touch. Turn it out of the mould as soon as it is taken from the oven, and dust with sugar. Note. — This is a plainer form of sponge cake, used principally for fancy sweets and gdteaux. Time to bake, about 1 hour. Probable cost, Is. BREAD, BISCUITS, AND CAKES 585 2815. Scotch Bun 2 lbs. flour. 6 oz. butter. 6 oz. sugar. Dough. 2 tea-cupfuls of cold milk. — 1 oz. yeast. A pinch of salt. 1| lb. above dough. 1 oz. mixed spice. $ tea-cupful treacle. 2 lbs. currants. 1 lb. sultanas. Inside of Bun. | lb. candied orange peel. \ lb. sweet almonds. 2 eggs. Cover. — 1 lb. 2 oz. of above dough. First prepare the dough. Sieve the flour and sugar into a basin, and rub in the butter until free from lumps. Cream the yeast in a small basin with the salt, and pour in the milk. Strain this into the centre of the flour, &c., and work all to- gether with the hand, adding a little more milk if necessary. The dough should be rather soft. When it is well kneaded, put it in a clean dry bowl, cover it with a thick cloth, and leave it in a warm kitchen overnight. Next day prepare the centre of the bun. Take 1 J lb. of the dough, and put it into a basin. Mix the spice with the treacle, and add them to the dough with the eggs well beaten, the almonds blanched, but not cut, the currants and sultanas picked and cleaned, and the orange peel finely shred. Mix all well together in a basin, and then knead on the baking board until very stiff. Mould the mixture with a little flour in a 7-inch hoop, and leave it for a short time. Cover. — Take 1 lb. 2 oz. of the dough, and knead it well on the board, using extra flour if too soft. Then take three parts of this dough, and roll it. into a round. Lift the inside part of the bun on to this, and draw the dough up the sides to reach the top. Brush the edges with beaten egg, and roll out the remainder of the dough for the top. Press the top round on, and make it very neat. Turn the bun upside down in an 8-inch hoop, and prick it all over with a fork, making a few holes go right through to the foot. Brush over with egg, and bake in a good moderate oven. Just before removing the bun from the oven, brush it over with a little gelatine dissolved in water with a lump of sugar. Note. — If there is any dough not required for the bun, it may be made up in small buns (see Recipe 2724). The above quantities will make a 6-lb. bun. Time to bake, about 2 hours. Probable cost, 3s. 6d. 2816. Scotch Seed Cake J lb. butter. | lb. castor sugar.

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