1274. VICTORIA CAKE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (19)
for serving with cake
for German custard sauce
Instructions (8)
  1. Mix the above ingredients according to the directions given for the German kouglauff, except that the yeast must be dissolved in a spoonful of tepid water, and the cream whipped previously to its being added the last thing.
  2. When the cake is mixed, it should be placed in a tin hoop, measuring about ten inches in diameter by four inches deep.
  3. A double sheet of paper, spread with butter, should be first placed on a stout copper baking-sheet, and the hoop also lined with paper; next, place upon it ready to receive the mixture.
  4. As soon as the fermentation of the paste has taken place in a satisfactory degree, causing it to increase to twice its original quantity, let it be immediately put in the oven (at moderate heat), and baked of a light colour.
Serving Suggestions
  1. This kind of cake may be served as a second-course remove; some apricot marmalade diluted with a little lemon juice and warmed, should be sent to table with it separately in a sauce-boat; or, if preferred, instead of the apricot, some German custard sauce, made in the following manner:—
German Custard Sauce Preparation
  1. Put four yolks of eggs in a middle-sized bain-marie, and add two ounces of pounded sugar, two wine-glasses of Sherry, and the rind of an orange or lemon grated on sugar.
  2. Place the bain-marie containing these ingredients in a larger stewpan with water sufficient to reach about one inch up the outside of the bain-marie; set this on a slow stove-fire, and commence whisking or milling the contents briskly, until it appears like a rich-looking frothy custard.
  3. Be careful not to
Original Text
1274. VICTORIA CAKE. INGREDIENTS : Two pounds of flour, twenty ounces of butter, twelve eggs, six ounces of pounded sugar, six ounces of ground or pounded almonds, also a few bitter ditto, eight ounces of dried cher-ries, four ounces of green citron cut up in shreds, half an ounce of cinnamon powder, half a pint of whipped cream, one ounce and a quarter of German yeast, two wine-glasses of brandy, and half an ounce of salt. Mix the above ingredients according to the directions given for the German kouglauff, except that the yeast must be dissolved in a spoonful of tepid water, and the cream whipped previously to its being added the last thing. When the cake is mixed, it should be placed in a tin hoop, measuring about ten inches in diameter by four inches deep. A double sheet of paper, spread with butter, should be first placed on a stout copper baking-sheet, and the hoop also lined with paper; next, place upon it ready to receive the mixture. As soon as the fermentation of the paste has taken place in a satisfactory degree, causing it to increase to twice its original quantity, let it be immediately put in the oven (at moderate heat), and baked of a light colour. This kind of cake may be served as a second-course remove; some apricot marmalade diluted with a little lemon juice and warmed, should be sent to table with it separately in a sauce-boat; or, if pre-ferred, instead of the apricot, some German custard sauce, made in the following manner:— Put four yolks of eggs in a middle-sized bain-marie, and add two ounces of pounded sugar, two wine-glasses of Sherry, and the rind of an orange or lemon grated on sugar. Place the bain-marie containing these ingredients in a larger stewpan with water sufficient to reach about one inch up the outside of the bain-marie; set this on a slow stove-fire, and commence whisking or milling the contents briskly, until it appears like a rich-looking frothy custard. Be careful not to
Notes
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