Fluffy Cakes

The cake and biscuit book · Douglas, Elizabeth · 1903

Source: The cake and biscuit book
Time: Cook: 10 min Total: 10 min
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (9)

1/2 lb. cornflour ↝ Cornstarch [Cereal Grains and Pasta]
1/4 lb. castor sugar ↝ Sugars, granulated [Sweets]
6 ozs. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
2 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
1 table-spoon milk ↝ Milk, NFS [Milk, reduced fat]
1 tea-spoon essence of vanilla
1 tea-spoon baking powder ↝ Baobab powder [Fruits and Fruit Juices]
lard ↝ Lard [Fats and Oils]
a little ground rice

Instructions (6)

Beat the butter and sugar to a cream.
Beat the eggs thoroughly and mix them with the butter and sugar.
Sift in the cornflour, mixed with the baking powder, gradually, and mix well.
Stir in about a table-spoonful of milk mixed with a small tea-spoonful of essence of vanilla.

Baking

Grease the patty pans with lard and sprinkle a little ground rice in each.
Half fill them and bake in a quick oven for ten minutes.

Original Text

Fluffy Cakes

¹⁄₂ lb. cornflour ¹⁄₄ lb. castor sugar 6 ozs. butter 2 eggs 1 table-spoon milk 1 tea-spoon essence of vanilla 1 tea-spoon baking powder

Beat the butter and sugar to a cream. Beat the eggs thoroughly and mix them with the butter and sugar. Sift in the cornflour, mixed with the baking powder, gradually, and mix well. Stir in[Pg 99] about a table-spoonful of milk mixed with a small tea-spoonful of essence of vanilla.

Grease the patty pans with lard and sprinkle a little ground rice in each. Half fill them and bake in a quick oven for ten minutes.

Notes

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