Venetian Cake

Ingredients

• the yolks of six eggs
• ^lb. of sugar
• more than 2oz. of fine sifted flour
• a buttered mould

Method

1. 1

   Beat together the yolks of six eggs and 0.5lb. of sugar for twenty minutes.

2. 2

   Beat the whites of the eggs to a very stiff froth, then mix them lightly with the yolks and sugar, and rather more than 2oz. of fine sifted flour.

3. 3

   Pour this mixture into a buttered mould dusted with equal parts of flour and sugar, and bake.

4. 4

   Turn it out onto a sieve or pastry rack and leave it till perfectly cold, when it is iced with vanilla chocolate icing.

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 73. The excerpt below is the record exactly as published.

the yolks of six eggs and ^lb. of sugar for twenty minutes. Beat the whites of the eggs to a very stiff froth, then mix them lightly with the yolks and sugar, and rather more than 2oz. of fine sifted flour ; pour this mixture into a buttered mould

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