Marble Cake (American)

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 (15)
White Mixture
Dark Mixture
Leavening
Instructions (13)
  1. Beat 4oz. of butter to a cream with 12oz. of sugar.
  2. Mix in a gill of water and 4oz. of flour.
  3. Add the whites of four eggs beaten to a stiff froth.
  4. Add 4oz. more of flour.
  5. Add the strained juice and the grated rind of a lemon.
  6. Set the white mixture aside.
  7. Cream 2oz. of butter with 1/2lb. brown sugar.
  8. Add, one by one, the yolks of four eggs, until this is all very light.
  9. Add a gill of water and 6oz. of flour.
  10. Beat it all together till quite smooth.
  11. Add 2oz. of melted chocolate, and a teaspoonful of essence of vanilla.
  12. Add a teaspoonful of baking powder to each part.
  13. Put into a well-buttered cake tin a layer first of the white and
Original Text · last edited 4 days ago
Marble Cake (American).—Beat 4oz. of butter to a cream with 12oz. of sugar, then mix in a gill of water and 4oz. of flour; when this is all well mixed, add the whites of four eggs beaten to a stiff froth, then 4oz. more of flour, and, lastly, the strained juice and the grated rind of a lemon, and set it aside while you make the dark mixture. For this, cream 2oz. of butter with ½lb. brown sugar, add, one by one, the yolks of four eggs, until this is all very light; then add a gill of water and 6oz. of flour, and beat it all together till quite smooth, when you add 2oz. of melted chocolate, and a teaspoonful of essence of vanilla. Now add a teaspoonful of baking powder to each part, and put into a well-buttered cake tin a layer first of the white and
Notes
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