SUGAR ICING for the BRIDE CAKE

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
for laying on the icing
Instructions (8)
  1. Beat two pounds of double refined sugar with two ounces of fine starch.
  2. Sift the sugar and starch mixture through a gauze sieve.
  3. Beat the whites of five eggs with a knife upon a pewter dish for half an hour.
  4. Gradually beat the sugar mixture into the beaten egg whites, a little at a time, to prevent the eggs from falling and to ensure a good color.
  5. After all the sugar is incorporated, beat the mixture for another half an hour.
  6. Lay the icing onto the almond icing.
  7. Spread the icing evenly with a knife.
  8. For best results, apply the icing as soon as the cake comes out of the oven; it will be firm by the time the cake is cold.
Original Text
To make SUGAR ICING for the BRIDE CAKE. BEAT two pounds of double refined sugar, with two ounces of fine starch, sift it through a gauze sieve, then beat the whites of five eggs with a knife upon a pewter dish half an hour; beat in your sugar a little at a time, or it will make the eggs fall, and will not be so good a colour, when you have put in all your sugar, beat it half an hour longer, then lay it on your almond icing, and spread it even with a knife; if it be put on as soon as the cake comes out of the oven it will be hard by the time the cake is cold.
Notes
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