Scotch Snow Cake

Ingredients

• One lb. Bermuda arrowroot
• 1/4 lb. castor sugar
• 1/4 lb. fresh butter
• 3 whole eggs
• 3 whites
• 2 tablespoonfuls of rich cream

Method

1. 1

   Pass the arrowroot through a sieve with a wooden spoon so as to make it perfectly smooth.

2. 2

   Cream the butter with the sugar, drop in the yolks of the eggs alternately with the arrowroot; stir in the cream; whip the whites to a stiff froth and beat lightly into the mixture; add any flavouring.

3. 3

   Pour into a buttered tin, and bake in a moderate oven from one to one and a-half hours.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 77. The excerpt below is the record exactly as published.

Scotch Snow Cake. One lb. Bermuda arrowroot, | lb. castor sugar, J lb. fresh butter, 3 whole eggs and 3 whites, flavouring to taste, 2 tablespoonfuls of rich cream. Pass the arrowroot through a sieve with a wooden spoon so as to make it perfectly smooth. Cream the butter with the sugar, drop in the yolks of the eggs alternately with the arrowroot ; stir in the cream ; whip the whites to a stiff froth and beat lightly into the mixture ; add any flavouring. Pour into a buttered tin, and bake in a moderate oven irom one to one and a-half hours. Rhine Cake. Half lb. castor sugar, 6 oz. finest flour, 5 eggs, 1 oz. of fresh butter, 1 lemon grated. Beat the yolks and whites separately, stir the sugar into the yolks, melt the butter and add it, then the flour and lemon ; mix thoroughly ; whip the whites very stiff and beat them in lightly. Pour the mixture into a buttered tin, and bake in a hot oven for one hour. Bride Cake. Two lb. fresh butter, 2

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