Vienna Cake

Ingredients

• half a pound of butter
• the yolks of twelve eggs
• half a pound of sifted sugar
• quarter of a pound of fine flour
• the same of potato flour
• half a lemon-peel grated

Method

1. 1

   Make four or five white paper plates by stretching the paper over any round utensil.

2. 2

   Butter these papers, and lay them on baking-tins.

3. 3

   Spread over each a layer of 'sand tourte' mixture not thicker than a thin pancake.

4. 4

   Stir half a pound of butter to a cream, then add the yolks of twelve eggs and half a lemon-peel grated.

5. 5

   Add by degrees half a pound of sifted sugar, a quarter of a pound of fine flour, and the same of potato flour.

6. 6

   When these ingredients are well mixed, add the egg-whites whipped to a snow.

7. 7

   Bake the cakes in a moderate oven until a nice yellow.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2220. The excerpt below is the record exactly as published.

Vienna Cake (a German recipe). — Make four or five white paper plates by stretching the paper over any round utensil — a large dinner or soup-plate will d®— plait up an edge an inch deep, and tack it round with needle and tkread to keep it upright. Butter these papers, and lay them on baking-tins. Spread over each a layer of "sand tourte" mixture not thicker than a thin pancake. The sand tourte mixture is made thus : — Stir haK a pound of butter to a cream, then add the yolks of twelve eggs and half a lemon-peel grated. Add by degrees half a pound of sifted sugar, quarter of a pound of fine flour, and the same of potato flour

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