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 (9)

cake batter

4/5lb. of creamed butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1lb. of sugar ↝ Sugar, NFS [Sugars and honey]
four eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
1lb. (Eureka) flour ↝ Flour, 00 [Cereal Grains and Pasta]
half a pint of milk ↝ Milk, NFS [Milk, reduced fat]

icing

4/5lb. of icing sugar ↝ Sugars, powdered [Sweets]
the whites of three eggs ↝ Egg, white only, raw [Eggs and omelets]
three tablespoonfuls of grated vanilla chocolate ↝ Vanilla extract [Spices and Herbs]

optional addition to icing

Some almonds blanched, shredded, and baked a light golden brown ↝ Nuts, almonds, whole, raw [Nut and Seed Products]

Instructions (5)

Make a cake with 4/5lb. of creamed butter, 1lb. of sugar, four eggs, 1lb. (Eureka) flour, and half a pint of milk.
Bake this in two tins that match exactly.
When baked and cold, spread one cake with the following mixture: Beat 4/5lb. of icing sugar to a smooth paste with the whites of three eggs and three tablespoonfuls of grated vanilla chocolate.
Place the other cake on the top of this filling, and ice the whole with the same icing as you used for the filling.
Some almonds blanched, shredded, and baked a light golden brown are an improvement if stirred into the icing used for filling.

Original Text · last edited 4 days ago

Make a cake with ⅘lb. of creamed butter, 1lb. of
sugar, four eggs, 1lb. (Eureka) flour, and half a pint of milk. Bake this in two tins that match exactly, and, when baked and cold, spread one with the following mixture: Beat ⅘lb. of icing sugar to a smooth paste with the whites of three eggs and three tablespoonfuls of grated vanilla chocolate; place the other cake on the top of this filling, and ice the whole with the same icing as you used for the filling. Some almonds blanched, shredded, and baked a light golden brown are an improvement if stirred into the icing used for filling.

Notes

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