Savoy Cake

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
1.0 cake
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (4)
  1. Break the 7 eggs, putting the yolks into one basin and the whites into another.
  2. Whisk the yolks, and mix with them the sugar, the grated lemon-rind, or any other flavouring to taste; beat them well together, and add the whites of the eggs, whisked to a froth.
  3. Put in the flour by degrees, continuing to beat the mixture for 1/4 hour.
  4. Butter a mould, pour in the cake, and bake it from 1-1/4 to 1-1/2 hour.
Original Text
SAVOY CAKE. 1782. INGREDIENTS.—The weight of 4 eggs in pounded loaf sugar, the weight of 7 in flour, a little grated lemon-rind, or essence of almonds, or orange-flower water. Mode.—Break the 7 eggs, putting the yolks into one basin and the whites into another. Whisk the former, and mix with them the sugar, the grated lemon-rind, or any other flavouring to taste; beat them well together, and add the whites of the eggs, whisked to a froth. Put in the flour by degrees, continuing to beat the mixture for 1/4 hour, butter a mould, pour in the cake, and bake it from 1-1/4 to 1-1/2 hour. This is a very nice cake for dessert, and may be iced for a supper-table, or cut into slices and spread with jam, which converts it into sandwiches. Time.—1-1/4 to 1-1/2 hour. Average cost, 1s. Sufficient for 1 cake. Seasonable at any time. SPONGE-CAKE.
Notes
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