Snowball Cake

Ingredients

• 1/2 breakfast-cupful of butter
• 1 1/2 breakfast-cupfuls of caster sugar
• 2 breakfast-cupfuls of pastry-flour
• 1 breakfast-cupful of milk
• the whites of five eggs
• 1 teaspoonful of cream of tartar
• 2 teaspoonfuls of bicarbonate of soda
• 1/2 teaspoonfuls of baking-powder
• the juice of half a lemon

Method

1. 1

   Beat the butter to a cream.

2. 2

   Gradually add the sugar, then the lemon, and when very light the milk and whites of the eggs, beaten to a stiff froth; then the flour, in which the soda and cream of tartar are well mixed.

3. 3

   Bake on a greased sheet in a moderate oven.

4. 4

   When nearly cool, pour icing over the top.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 41. The excerpt below is the record exactly as published.

Snowball Cake. to cut through to the edge of the round; then take them up with the handle of a wooden spoon, threading it between the cuts, and drop into the moulds, closing them when full. Put the moulds into boiling fat for six minutes, then take them out and drain on a sieve ; open the moulds, take out the Cakes, and roll them in vanilla-flavoured sugar. Keep the Cakes in a warm place and dish them piled up in an orna- mental paste basket (see Pig. 297) or glass dish. Snowflake Cake. — Take J breakfast-cupful of butter, 1J break- fast-cupfuls of caster sugar, 2 breakfast-cupfuls of pastry-flour, i breakfast-cupful of milk, the whites of five eggs, 1 teaspoonful of cream of tartar, 2 teaspoonful of bicarbonate of soda or H teaspoonfuls of baking-powder, and the juice of half a lemon

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