Savarin Cake. No. 1.

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 (7)

1/2 lb. flour ↝ Flour, 00 [Cereal Grains and Pasta]
2 ozs. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
3 whole eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
1 oz. German yeast, dissolved and strained ↝ Yeast [Not included in a food category]
1 oz. of sugar ↝ Sugar, NFS [Sugars and honey]
warm water or milk ↝ Water, tap [Tap water]
stiff whipped cream, sweetened and flavored with vanilla ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (3)

Mixed slack with warm water or milk to honeycomb.
Put into a buttered tin, half full, and let it rise to top of tin, then bake.
When baked, scoop a hollow in centre and fill with stiff whipped cream, sweetened and flavored with vanilla.

Original Text

Savarin Cake. No. 1. (Mrs. Caswell. 1882.)
½ lb. flour, 2 ozs. butter, 3 whole eggs, 1 oz. German yeast, dissolved and strained, 1 oz. of sugar. Mixed slack with warm water or milk to honeycomb. Put into a buttered tin, half full, and let it rise to top of tin, then bake. When baked, scoop a hollow in centre and fill with stiff whipped cream, sweetened and flavored with vanilla.
The butter before handing it cuts the Savarin cake as you would a melon. Each helping is a wedge of this light bread-cake and some cream beside it, on the plate.
This Savarin can also be served with Rum Sauce, No. 2 (see Sweet Sauces), in a boat.

Notes

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