LEMON CAKE

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 60 min Total: 60 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (7)
  1. Whisk the egg whites to a stiff froth.
  2. Add the orange-flower water, the sugar, and grated lemon-rind, and mix these ingredients well together.
  3. Beat the yolks of the eggs.
  4. Add the beaten yolks and the lemon-juice to the egg whites mixture.
  5. Dredge in the flour gradually, keep beating the mixture well.
  6. Put the mixture into a buttered mould.
  7. Bake the cake about an hour, or rather longer.
Original Text
LEMON CAKE. 1764. INGREDIENTS.—10 eggs, 3 tablespoonfuls of orange-flower water, 3/4 lb. of pounded loaf sugar, 1 lemon, 3/4 lb. of flour. [Illustration: CAKE-MOULD.] Mode.—Separate the whites from the yolks of the eggs whisk the former to a stiff froth; add the orange-flower water, the sugar, grated lemon-rind, and mix these ingredients well together. Then beat the yolks of the eggs, and add them, with the lemon-juice, to the whites, &c.; dredge in the flour gradually; keep beating the mixture well; put it into a buttered mould, and bake the cake about an hour, or rather longer. The addition of a little butter, beaten to a cream, we think, would improve this cake. Time.—About 1 hour. Average cost, 1s. 4d. Seasonable at any time.
Notes
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