Petits Cannelons aux Confitures

The "Queen" cookery books. No.11. bre... · Beaty-Pownall, S · 1904
Source
The "Queen" cookery books. No.11. bread, cakes, and biscuits
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (11)
for the cake
for filling
for dusting
Instructions (10)
  1. Butter a baking tin, and spread it with a sheet of buttered paper.
  2. Whip two whole eggs till light and frothy with 31/2oz. to 4oz. of caster sugar.
  3. Mix in quickly 4oz. fine sifted flour, previously sifted with half a teaspoonful of baking powder.
  4. Pour this rather thinly into the papered tin, and bake in a sharp oven till delicately browned, being careful not to overcook it, or it will break in the rolling.
  5. Lay a piece of white paper on the table, dust it with caster sugar, turn the cake when ready on to this (upside down).
  6. Cut it quickly into 3in. squares.
  7. Spread these at once with warmed and sieved jam, jam and cream, Vienna icing, or any other filling to taste.
  8. Roll each up quickly, and set them singly on a reversed sieve to cool.
  9. Speed is the great secret with these, for unless rolled up sharply whilst hot and soft they will break and crumble.
  10. This paste is also used for petits fours.
Original Text · last edited 4 days ago
Petits Cannelons aux Confitures.—Butter a baking tin, and spread it with a sheet of buttered paper, whip two whole eggs till light and frothy with 3½oz. to 4oz. of caster sugar, then mix in quickly 4oz. fine sifted flour, previously sifted with half a teaspoonful of baking powder. Pour this rather thinly into the papered tin, and bake in a sharp oven till delicately browned, being careful not to overcook it, or it will break in the rolling. Now lay a piece of white paper on the table, dust it with caster sugar, turn the cake when ready on to this (upside down), cut it quickly into 3in. squares, spread these at once with warmed and sieved jam, jam and cream, Vienna icing, or any other filling to taste, roll each up quickly, and set them singly on a reversed sieve to cool. Speed is the great secret with these, for unless rolled up sharply whilst hot and soft they will break and crumble. This paste is also used for petits fours.
Notes
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