Cream Cakes

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (5)
Instructions (11)
  1. Beat the whites of nine eggs to a stiff froth.
  2. Stir it gently with a spoon, for fear the froth should fall.
  3. Grate the rinds of two lemons.
  4. To every white of an egg shake in softly a spoonful of double refined sugar sifted fine.
  5. Lay a wet sheet of paper on a tin.
  6. Drop the froth in little lumps on it with a spoon, a small distance from each other.
  7. Sift a good quantity of sugar over them.
  8. Set them in an oven after brown bread, make the oven close up, and the froth will rise.
  9. When they are just coloured they are baked enough, take them out and put two bottoms together, and lay them on a sieve.
  10. Set them in a cool oven to dry.
  11. You may lay raspberry jam, or any other sorts of sweetmeats, betwixt them, before you close the bottoms together to dry.
Original Text
To make CREAM CAKES. BEAT the whites of nine eggs to a stiff froth, then stir it gently with a spoon, for fear the froth should fall, and grate the rinds of two lemons, to every white of an egg shake in softly a spoonful of double refined sugar sifted fine, lay a wet sheet of paper on a tin, and drop the froth in little lumps on it with a spoon, a small distance from each other, and sift a good quantity of sugar over them, set them in an oven after brown bread, make the oven close up, and the froth will rise, when they are just coloured they are baked enough, take them out and put two bottoms together, and lay them on a sieve, then set them in a cool oven to dry.—You may lay raspberry jam, or any other sorts of sweetmeats, betwixt them, before you close the bottoms together to dry.
Notes
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