Venice Cake (2)

Ingredients

• a large savoy Cake
• raspberry or apricot jam
• the icing

Method

1. 1

   Cut the savoy cake into slices, mask each slice with jam, layer them back, and ice the whole cake.

2. 2

   Place in the oven to dry without discoloring, then decorate with piping.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 56. The excerpt below is the record exactly as published.

the icing set, and serve. Velvet Breakfast Cakes. — Simmer 1 pint of new milk, but do not let it boil; add a piece of butter the size of a walnut, beat three eggs and add with a little salt and 3 table-spoonfuls of fresh yeast. Mix in enough flour to make a dough. Knead it and put it to rise in a warm place for two hours with a cover on the basin ; shape into little Cakes, put them on buttered baking-sheets, and bake for a quarter-of-an-hour in a quick oven. Velvet Cake. — Beat fib. of warmed butter and lib. of caster sugar with the hand until it becomes like cream. Dissolve 1 teaspoonful of bicarbonate of soda in 1 teacupful of cold water, and mix in with the butter and sugar. Put 2 tea- spoonfuls of cream of tartar in lib. of flour, and sift gradually in with the other ingredients ; add five eggs, the whites and yolks beaten separately, flavour to taste, beat all well together, put in a greased tin, and bake for half-an-hour. Venice Cake. — (1) Beat up the yolks of twenty-eight eggs and 6oz. of sugar until quite light, then beat up the whites of four eggs to a stiff froth and mix in, adding 3oz. of blanched, shredded, sweet almonds, 6oz. of flour, and a little lemon- peel, and mix well together. Butter a mould, pour in the mixture, and bake until done in a moderate oven. (2) Take a large savoy Cake and cut it into slices trans- versely, of about fin. in thickness ; mask each slice with raspberry or apricot jam

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