Snow Cake (2)

Ingredients

• 4 oz. Arrowroot or Cornflour
• 4 oz. Butter
• 2 oz. Rice Flour
• 4 oz. Sifted Sugar
• 2 oz. Flour
• 3 whites of Eggs
• few drops of Essence of Lemon

Method

1. 1

   Beat the butter to a cream; stir in the sugar, arrowroot, and flour gradually while beating the mixture.

2. 2

   Whisk the whites of the eggs to a stiff froth, add them to the other ingredients, and beat well for 26 minutes.

3. 3

   Put in flavouring, pour the cake into a buttered tin, and bake in a moderate oven from 1 hour to 1.5 hours.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 160. The excerpt below is the record exactly as published.

Snow Cake (2). 4 oz. Arrowroot or Cornflour, 4 oz. Butter, 2 oz. Rice Flour, 4 oz. Sifted Sugar, 2 oz. Flour, 3 whites of Eggs, few drops of Essence of Lemon

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