1275. SAVOY CAKE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (7)
INGREDIENTS
Instructions (9)
  1. Separate the yolks from the whites of the eggs, taking care not to drop the least portion of the yolks into the whites, as any mixture of these renders it impossible to whisk the whites firm.
  2. Put the yolks into a kitchen basin, and the whites into an egg bowl, to be kept in a cool place until used.
  3. Add the sugar to the yolks, throw in as much salt as will stand on a sixpence, and either some vanilla, lemon, or orange sugar, or else a few drops of any kind of essence, such as orange, lemon, orange-flowers, vanilla, or bitter almonds.
  4. Work these together with a wooden spoon until the whole presents the appearance of a thick creamy batter.
  5. Whisk the whites into a firm substantial snowy froth.
  6. While the whites are being whisked, let both the wheaten and potato flour be well mixed in with the batter.
  7. As soon as the whites are satisfactorily whisked, proceed to mix them also in with the batter: they must be added in small quantities at first, until it has become smoothly diluted.
  8. Add the whole of what remains of the whites, and gently yet thoroughly mix.
  9. Gently pour the batter thus prepared into a mould previously prepared for the purpose.
Original Text
1275. SAVOY CAKE. INGREDIENTS.—One pound of the finest quality of sugar (pounded), fourteen eggs, four ounces and a half of the finest flour, and four ounces and a half of potato flour. First, separate the yolks from the whites of the eggs, taking care not to drop the least portion of the yolks into the whites, as any mix- ture of these renders it impossible to whisk the whites firm. The yolks must be put into a kitchen basin, and the whites into an egg bowl, to be kept in a cool place until used. Add the sugar to the yolks, throw in as much salt as will stand on a sixpence, and either some vanilla, lemon, or orange sugar, or else a few drops of any kind of essence, such as orange, lemon, orange-flowers, vanilla, or bitter almonds. Work these together with a wooden spoon until the whole presents the appearance of a thick creamy batter. The whites must now be whisked into a firm substantial snowy froth, while this is going on, let both the wheaten and potato flour be well mixed in with 2 D the batter. As soon as the whites are satisfactorily whisked,* pro- ceed to mix them also in with the batter: they must be added in small quantities at first, until it has become smoothly diluted; the whole of what remains should then be added, and gently yet thoroughly mixed. The batter thus prepared, must now be gently poured into a mould previously prepared for the purpose in the following manner:—
Notes
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