GOLD CAKE. [57]

High-class cookery made easy · Hart, J., Mrs. · 1880

Source: High-class cookery made easy
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (8)

six eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
yolks of six eggs ↝ Egg, yolk only, raw [Eggs and omelets]
six ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
six ounces of sugar ↝ Sugar, NFS [Sugars and honey]
the juice of half a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
a tea-cupful of milk ↝ Milk, NFS [Milk, reduced fat]
three-quarters of a pound of flour ↝ Flour, 00 [Cereal Grains and Pasta]
two tea-spoonfuls of baking-powder ↝ Baobab powder [Fruits and Fruit Juices]

Instructions (4)

Separate the yolks and whites of six eggs.
For the gold cake, take the yolks of six eggs and beat to a cream, with six ounces of butter, six ounces of sugar, the juice of half a lemon, and a tea-cupful of milk.
Mix butter, sugar, yolk of eggs, lemon, and milk all together, with three-quarters of a pound of flour and two tea-spoonfuls of baking-powder.
Mix with flour, and add to the creamed sugar and butter.

Original Text

GOLD CAKE.

Separate the yolks and whites of six eggs. For the gold cake, take the yolks of six eggs and beat to a cream, with six ounces of butter, six ounces of sugar, the juice of half a lemon, and a tea-cupful of milk. Mix butter, sugar, yolk of eggs, lemon, and milk all together, with three-quarters of a pound of flour and two tea-spoonfuls of baking-powder. Mix with flour, and add to the creamed sugar and butter.

[57]

Notes

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