Souffle Cake with Punch

Ingredients

• the yolks of ten eggs
• 4 table-spoonfuls of caster sugar
• 4 table-spoonfuls of crushed ratafias
• 2 table-spoonfuls of potato-flour
• Joz. of candied orange-flowers
• 1 pinch of salt
• 2 wineglassfuls of punch

Method

1. 1

   Beat yolks of eggs with sugar, ratafias, potato-flour, candied orange-flowers, and salt.

2. 2

   Whip egg whites and stir in.

3. 3

   Butter a mould, sprinkle breadcrumbs, pour in mixture, and bake for half-an-hour.

4. 4

   Make custard with maraschino and punch, pour over cake, and serve hot.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 43. The excerpt below is the record exactly as published.

Souffle Cake -with Punch.— Beat the yolks of ten eggs with 4 table-spoonfuls of caster sugar, 4 table-spoonfuls of crushed ratafias, 2 table-spoonfuls of potato-flour, Joz. of candied orange-flowers, and 1 pinch of salt. When the above ingre- dients are well beaten together, whip the whites of the°ten eggs and stir them in. Thickly butter the inside of a plain oval mould, sprinkle some stale breadcrumbs therein, and pour in the. mixture ; butter a strip of paper about 2Jin. broad, sprinkle breadcrumbs over it, and tie it round the" top of the mould so that when the mixture rises it will not go over. Put the mould in a moderate oven and bake for half-an-hour. Make a custard flavoured with maraschino, and mix with it 2 wineglassfuls of punch

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