Genoa 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 (7)

1/2 lb. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the same weight of sugar ↝ Sugar, NFS [Sugars and honey]
4 eggs, beaten with orange flower water ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
1/2 lb. flour ↝ Flour, 00 [Cereal Grains and Pasta]
all well flavoured with lemon peel ↝ Lemon peel, raw [Fruits and Fruit Juices]

references

see Paris Cake ↝ Cake, torte [Cakes and pies]
under Sweet Puddings, Bates' German Pudding

Instructions (4)

Mix butter, sugar, eggs beaten with orange flower water, flour, and lemon peel.
When mixed, pour into a gâté pan, which it must half fill.
Bake in a slow oven at least 1/2 hour or 20 minutes.
Cut, when cold, in pieces, and pile on a napkin.

Original Text

Genoa Cake. (Bate.)
To serve with ices.
Mix ½ lb. butter, the same weight of sugar, 4 eggs, beaten with orange flower water, which makes the cake rise lighter; ½ lb. flour, all well flavoured with lemon peel.
When mixed, pour into a gâté pan, which it must half fill, and when in the oven it will rise to the top; bake in a slow oven at least a ½ hour or 20 minutes; cut, when cold, in pieces, and pile on a napkin.
This cake is eaten cold, but on the day it is baked.
For other ways of using Genoa Cake, see Paris Cake, and under Sweet Puddings, Bates' German Pudding.

Notes

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