Savoy Cake

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (6)

the yolks of eight eggs ↝ Egg, yolk only, raw [Eggs and omelets]
a pound of sifted sugar ↝ Sugar, NFS [Sugars and honey]
the whites till of a solid froth ↝ Egg, white only, raw [Eggs and omelets]
six ounces of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a little sifted cinnamon ↝ Sugar, cinnamon [Sugars and honey]
fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (6)

Beat well together the yolks of eight eggs and a pound of sifted sugar.
Whisk the whites till of a solid froth.
Take six ounces of flour and a little sifted cinnamon, and mix all the ingredients lightly together.
Rub a mould with fresh butter.
Fill the mould three parts full with the mixture.
Bake it in a slack heated oven.

Original Text

Savoy Cake.

Beat well together the yolks of eight eggs and a pound of sifted sugar, and whisk the whites till of a solid froth; then take six ounces of flour and a little sifted cinnamon, and mix all the ingredients lightly together; after which rub a mould with fresh butter, fill it three parts full with the mixture, and bake it in a slack heated oven.

Notes

—