Castle Cake

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

5 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
their weight in sugar ↝ Sugar, NFS [Sugars and honey]
their weight in flour ↝ Flour, 00 [Cereal Grains and Pasta]
their weight in butter, the butter to be beaten to a cream ↝ Butter, stick, unsalted [Dairy and Egg Products]
the grated rind of 3 lemons ↝ Lemon, raw [Citrus fruits]

Instructions (6)

Beat the yolks and whites of egg together.
Add the sugar to the eggs.
Alternately, put in first a little of the butter, next a little of the flour, then butter again, and so on.
Before putting the mixture into a buttered cake mould, add the grated rind of 3 lemons.
Mix.
Bake a nice brown.

Original Text

"Castle Cake." (Mrs. Innes of Learney. 1874.)
(Rather strongly lemon flavoured. Sometimes called “Lemon Cake.” * “Pattendale Cake” is similar.)
5 eggs, their weight in sugar, in flour, and in butter, the butter to be beaten to a cream. Beat the yolks and whites of egg together; next, add the sugar to the eggs; then, alternately, put in first a little of the butter, next a little of the flour, then butter again, and so on.
Before putting the mixture into a buttered cake mould, add the grated rind of 3 lemons. Mix. Bake a nice brown.

Notes

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