Surrey Cake

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (5)
Instructions (6)
  1. Reduce the butter to cream in the bowl.
  2. Add the flour and sugar.
  3. Keep stirring and beating the mixture without ceasing till it is quite smooth.
  4. Add the eggs well beaten.
  5. Butter and paper a cake tin, which should never be more than half full of the cake.
  6. Bake in a steady oven from three-quarters of an hour to an hour.
Original Text
Surrey Cake Take three eggs, their weight in flour, powdered sugar, and butter, half a teaspoonful of essence of vanilla or almonds. Reduce the butter to cream in the bowl, add the flour and sugar, keep stirring and beating the mixture without ceasing till it is quite smooth, add the eggs well beaten. Butter and paper a cake tin, which should never be more than half full of the cake. Bake in a steady oven from three-quarters of an hour to an hour.
Notes
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