Tea Cake

Ingredients

• a quart of flour
• 1/2 pound of butter
• 2 eggs
• 2 teaspoonfuls of sifted sugar
• 2 tablespoonfuls of yeast
• a pint of warm milk

Method

1. 1

   Rub butter into flour.

2. 2

   Beat eggs with sugar and yeast, pour into flour, and add warm milk.

3. 3

   Mix until the paste comes off without sticking.

4. 4

   Set to rise covered for an hour.

5. 5

   Shape into cakes and let rise for 10 minutes before baking in a slow oven.

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 85. The excerpt below is the record exactly as published.

1 pound of butter, 1 pound of castor sugar, 2 ounces caraway seeds, 1 grated nutmeg, and its weight in cinnamon. Whip the butter to a cream, and work in the sugar ; beat the whites and yolks of the eggs separately, then mix them with the butter and sugar. A short time before placing in the oven beat in the flour, spice, and seed. Bake in a quick oven. Time, 2 hours to bake. Sponge Cake. — Take 4 eggs and their equal weight of pounded lump sugar, and 3 eggs and their equal weight of flour. Beat the 7 eggs and the sugar together for £ hour ; then add the flour, and beat the whole 5 minutes longer. Put this paste into a buttered mould, and set immediately into a smart oven. Tea Cake. — Rub into a quart of flour J pound of butter, then beat up 2 eggs with 2 teaspoonfuls of sifted sugar, and 2 tablespoonfuls of yeast, or a small portion of baking powder ; pour this mixture into the centre of the flour, and add a pint of warm milk

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