Metternich Cake

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Time: Cook: 60 min Total: 60 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

Cake batter

four whole eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
six ounces of castor sugar ↝ Sugars, granulated [Sweets]
a pinch of cinnamon ↝ Sugar, cinnamon [Sugars and honey]
the very finely chopped peel of a lemon ↝ Lemon peel, raw [Fruits and Fruit Juices]
four ounces of fine warm flour that has been passed through a sieve ↝ Flour, semolina, fine [Cereal Grains and Pasta]

Cake mould preparation

Butter a square fleur mould ↝ Butter, stick, unsalted [Dairy and Egg Products]
a double layer of buttered paper ↝ Rice paper [Crackers, excludes saltines]

Second mixture addition

a similar quantity of the above mixture
about a saltspoonful of Marshall's cherry red or carmine ↝ Cherries, sour, red, raw [Fruits and Fruit Juices]
a few drops of essence of vanilla

Instructions (12)

Whip together four whole eggs, six ounces of castor sugar, a pinch of cinnamon, and the very finely chopped peel of a lemon in a stewpan over boiling water till the mixture is just warm.
Remove from heat and whip until cold and thick.
Mix in four ounces of fine warm flour that has been passed through a sieve.
Butter a square fleur mould.
Place the mould on a baking tin.
Line the mould with a double layer of buttered paper on the bottom inside.
Pour in the mixture.
Bake in a moderate oven for one hour.
The cake should be a very pale fawn colour when cooked.
Prepare a similar quantity of the above mixture for a second batch.
Add about a saltspoonful of Marshall's cherry red or carmine and a few drops of essence of vanilla to the second mixture.
Finish the second mixture as for the first mixture.

Original Text

Metternich Cake.
(Gâteau à la Metternich.)
Take four whole eggs, six ounces of castor sugar, a pinch of cinnamon, and the very finely chopped peel of a lemon; whip these all together in a stewpan over boiling water till the mixture is just warm; then remove and whip until cold and thick, and mix into it four ounces of fine warm flour that has been passed through a sieve. Butter a square fleur mould, place it on a baking tin, and put a double layer of buttered paper on the bottom inside the mould; then pour in the mixture and bake in a moderate oven for one hour. The cake should be a very pale fawn colour when cooked.
Prepare a similar quantity of the above mixture, but in addition add about a saltspoonful of Marshall's cherry red or carmine and a few drops of essence of vanilla, and finish as for the first mixture.

Notes

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