Dainty Cakes (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 (10)

4oz. fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1/2lb. caster sugar ↝ Sugar, NFS [Sugars and honey]
4oz. corn flour ↝ Corn flour, masa, unenriched, white [Cereal Grains and Pasta]
6oz. wheat flour ↝ Flour, whole wheat, unenriched [Cereal Grains and Pasta]
a teaspoonful of cream of tartar ↝ Leavening agents, cream of tartar [Baked Products]
half a teaspoonful of bicarbonate of soda
the stiffly-whipped whites of eight eggs ↝ Egg, white only, raw [Eggs and omelets]
lemon peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
rose water ↝ Water, tap [Tap water]
orange flower water

Instructions (5)

Cream 4oz. fresh butter with 1/2lb. caster sugar.
Sift together 4oz. corn flour and 6oz. wheat flour, with a teaspoonful of cream of tartar and half a teaspoonful of bicarbonate of soda.
Mix the sifted dry ingredients lightly to the creamed butter in alternate spoonfuls with the stiffly-whipped whites of eight eggs.
Flavour with lemon peel, rose or orange flower water to taste.
Bake in a buttered papered cake tin, covering it lightly with paper over the top to save it from over-colouring.

Original Text · last edited 4 days ago

Dainty Cakes (American).—Cream 4oz. fresh butter with ½lb. caster sugar; sift together 4oz. corn flour and 6oz. wheat flour, with a teaspoonful of cream of tartar and half a teaspoonful of bicarbonate of soda, then mix this lightly to the creamed butter in alternate spoonfuls with the stiffly-whipped whites of eight eggs. Flavour with lemon peel, rose or orange flower water to taste, and bake in a buttered papered cake tin, covering it lightly with paper over the top to save it from over-colouring.

Notes

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