Cake

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 (13)

dry ingredients

half a teaspoonful of baking powder ↝ Baobab powder [Fruits and Fruit Juices]
4/5lb. of fine flour ↝ Flour, 00 [Cereal Grains and Pasta]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]

fat and flavourings

4oz. each butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
sugar ↝ Sugar, NFS [Sugars and honey]
dried cherries, either whole or halved ↝ Cherries, dried [Dried fruits]
the finely grated rind of half a small lemon ↝ Lemon, raw [Citrus fruits]
an ounce of shredded candied peel ↝ Orange peel, raw [Fruits and Fruit Juices]

egg and milk mixture

the yolks of two eggs ↝ Egg, yolk only, raw [Eggs and omelets]
two or three table-spoonfuls of new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
the whites of the eggs ↝ Egg, white only, raw [Eggs and omelets]

for mould

equal parts of flour and sifted sugar ↝ Flour, 00 [Cereal Grains and Pasta]
equal parts of flour and sifted sugar ↝ Sugar, NFS [Sugars and honey]

Instructions (11)

Sift together baking powder and flour.
Add salt, butter, sugar, dried cherries (whole or halved), and lemon rind.
If liked, add shredded candied peel.
Beat together the yolks of two eggs with two or three tablespoonfuls of new milk until perfectly blended.
Beat the whites of the eggs to a stiff froth.
Moisten the dry ingredients with the egg and milk mixture.
Stir in the egg whites lightly and thoroughly.
Pour into a papered mould or a mould buttered and strewed with equal parts of flour and sifted sugar.
Bake at once.
Be careful not to make the cake too moist in the first instance, or it will be heavy.
Mix the eggs with just two spoonfuls of milk, and then add a little more milk, if necessary, afterwards.

Original Text · last edited 4 days ago

Sift together half a teaspoonful of baking
powder and ⅘lb. of fine flour, add to this a pinch of salt, 4oz. each butter, sugar, and dried cherries, either whole or halved, with the finely grated rind of half a small lemon, and, if liked, an ounce of shredded candied peel; now beat together the yolks of two eggs with two or three table-spoonfuls of new milk till perfectly blended, and beat the whites of the eggs to a stiff froth. Moisten the dry ingredients with the egg and milk,' and stir in the whites lightly and thoroughly, pour into a papered mould (or one buttered, and strewed with equal parts of flour and sifted sugar), and bake at once. Be careful not to make the cake too moist in the first instance, or it will be heavy. Mix the eggs with just two spoonfuls of milk, and then add a little more milk, if necessary, afterwards.

Notes

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