Spanish Cake

Ingredients

• One pound eight ounces of sugar
• twelve ounces of butter
• ten ounces of flour
• ten ounces of cornstarch
• twenty-two eggs
• orange flower flavor

Method

1. 1

   Separate the eggs; sift flour and cornstarch together.

2. 2

   Cream butter, sugar and yolks same as for Pound Cake; leave out eight ounces of the sugar; beat the whites firm and add the sugar same way as for a meringue.

3. 3

   Mix both parts together and add the flour and starch.

4. 4

   Bake in a slow heat as for Pound Cakes.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 33. The excerpt below is the record exactly as published.

SPANISH CAKE. One pound eight ounces of sugar, twelve ounces of butter, ten ounces of flour, ten ounces of corn- starch, twenty-two eggs, orange flower flavor

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