Queen 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 (6)

1/2 lb. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1/2 lb. of flour ↝ Flour, 00 [Cereal Grains and Pasta]
1/2 lb. of sugar ↝ Sugar, NFS [Sugars and honey]
the yolks of 4 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
1/2 lb. of minced preserved fruit, i.e., of apricots, cherries, ginger, or green plums ↝ Jams, preserves, marmalades, sweetened with fruit juice [Sweets]
4 whisked whites ↝ Egg, white only, raw [Eggs and omelets]

Instructions (5)

Work together 1/2 lb. each of butter, flour, and sugar with a spoon.
Add the yolks of 4 eggs.
Add 1/2 lb. of minced preserved fruit (apricots, cherries, ginger, or green plums).
At the last, add 4 whisked egg whites mixed lightly in.
Bake in a sponge cake mould.

Original Text

Queen Cake. (Mrs. Jameson, Kilkerran. 1887.)
Baked in a sponge cake mould and honeycombed from lightness.
½ lb. each of butter, flour, and sugar, all worked together with a spoon, the yolks of 4 eggs, ½ lb. of minced preserved fruit, i.e., of apricots, cherries, ginger, or green plums. At the last add 4 whisked whites mixed lightly in. Bake.

Notes

—