Walnut Cream Sandwich

Ingredients

• 4 eggs
• 1 cup of sugar
• 1 cup of flour
• 1 teaspoonful of baking powder
• 1 doz. walnuts
• A little cream or custard

Method

1. 1

   Beat the eggs and sugar together for twenty minutes, sift in flour and baking powder with a pinch of salt.

2. 2

   Bake on greased plates for four to six minutes.

3. 3

   When cold, add whipped cream, vanilla essence, and chopped walnuts between the cakes, press together, and brush with icing sugar.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 117. The excerpt below is the record exactly as published.

WALNUT CEEAM SANDWICH. 4 eggs 1 teaspoonful of Elliott's 1 cup of sugar Queensland baking 1 cup of flour powder A little cream or custard 1 doz. walnuts. Mode. — Beat the eggs and sugar together for twenty minutes, sift the flour and baking powder into them with a pinch of salt, place it on four well greased flat plates ; bake from four to six minutes, when cold add whipped cream, essence of vanilla and about a dozen finely chopped walnuts, add sugar to taste, put the mixture between the cakes, press tightly together and brush over with icing sugar. VIO—COENFLOUE CAKES. 1 cup of flour 1 teaspoonful of cream of ■J teaspoonful of baking tartar powder H cups of sugar 1 cup of cornflour 5 eggs. 1 cup of butter. Mode. — Beat the butter and sugar to a cream, add the eggs, then the dry ingredients sifted in, beat alogether ; well grease some patty pans, nearly fill each with the mixture and bake for ten or fifteen minutes. 711— QUEEN'S SAYARIN. 1 small teaspoonful of brewers yeast. 1 tablespoonful of cream \ lb butter 2 lbs. flour \ teaspoonful of salt \ gill of water Liqueur glassful of mara- chino Essence of almonds 3 eggs \ lb. sugar f pt. milk Almonds ^ lb. loaf sugar Essence of vanilla Angelica Whipped cream Crystalized cherries A little cream or custard Mode. — Place in a basin the yeast (if home made yeast is used double the quanity or treble it according to the strength of the yeast), the cream and the eggs slightly beaten, quarter of a pound of sugar, the butter (melted) and the milk, mix these thoroughly, sift the flour and salt into another basin, make into a soft dough with the milk, etc., knead for a minute or two till smooth ; grease well an open mould {i.e.^ a mould with a hole in the centre), sprinkle the mould well with blanched and chopped almonds, three parts fill with the mixture and put to rise in a warm place, when nearly risen to the top, bake in a brisk oven, covering with buttered paper to prevent it getting too brown. While baking, boil the loaf sugar in half a gill of water, until when it is dropped on a fish slice Oakefi. or sieve it falls through the holes in long syrupy drops ; add a glass of one of the liqueurs named or any that may be preferred, or substitute orange flour water for liqueurs, the vanilla, two teaspoonfuls of milk containing three drops of essence of almonds, stir these together, and when the cake is turned out of the mould stand it on a sieve and brush over five or six times with the syrup, letting each coating set before putting on the next, place in a glass dish and fill the centre of the cake with whipped cream f sweetened) and flavour the same as the syrup, decorate with slices of angelica and crystalized cherries ; serve hot or cold as cake or pudding. 712— EECOED CAKES. 1 lb. flour 2 ozs. orystalised cherries \ lb. butter f lb. sugar 3 ozs. pistachio kernels 8 eggs 1 gill cream or milk Eose water flavouring \^ teaspoonfuls of Elliott's Queensland baking powder. Mode. — Cream the butter and sugar ; sift the flour and baking powder ; beat the yolks of the eggs into the butter and sugar with a wooden spoon ; whisk the whites to a stiff froth and stir gently in ; stir in the flour quickly and lightly ; if using cream, have it ready whipped and flavoured with rose water, or mix the flavouring with the milk and add while stirring in the flour. Have the cherries and pistachio kernels chopped, mix in the other ingredi- ents ; have ready greased some little patty tins ; place a spoonful of the mixture in each and bake ten or fifteen minutes. 713— ALMOND 6 ozs. butter 6 ozs. sugar 3 eggs Pinch of baking powder 4 ozs. almonds GINGEE BEEAD. 8 ozs. golden syrup 8 ozs. flour 1 teaspoonful ground spice 1 dessertspoonful ground ginger. Oakes. ' Mode. — Beat the butter and sugar together in a basin until creamy ; add the eggs, the golden syrup and the flour, with which is thoroughly mixed the spice, ginger and baking powder ; add the almonds (blanched and shreaded), pour into a greased and papered baking sheet and bake about three-quarters of an hour in a moderate oven. 714-~SANDWICH CAKE (Quick). 2 eggs 1 cup flour } cup of sugar 2 tablespoonfuls butter 2 tablespoonfuls hot water 2 teaspoonfuls baking pow- Essence of vanilla der. Mode. — Place all dry ingredients in a basin ; beat the eggs in another basin with water and the butter, which should be melted. Put the baking powder in last, also essence ; then mix all together. Bake in a quick oven — in ordinary sandwich tins — and when done place jam in between, whilst the cakes are still warm. 715— DEEBYSHIEE SPONGE. 1 teacupful sifted flour 1 teacupful sugar A pinch of salt 3 eggs 1 teaspoonful baking powder,

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