Cornflour Cakes—II

The cake and biscuit book · Douglas, Elizabeth · 1903

Source: The cake and biscuit book
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (5)

3 ozs. castor sugar, finely sifted ↝ Sugars, granulated [Sweets]
3 ozs. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
2 ozs. Oswego cornflour (Kingsford’s) ↝ Cornstarch [Cereal Grains and Pasta]
2 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
1 small tea-spoon baking powder ↝ Baobab powder [Fruits and Fruit Juices]

Instructions (5)

Beat the butter and sugar together to a cream.
Beat in the cornflour.
Add the eggs (not previously beaten) and beat all well together.
Then stir in the baking powder carefully.
Bake in well buttered patty pans, in a moderate oven, until they are a delicate golden colour.

Original Text

*Cornflour Cakes—II

3 ozs. castor sugar, finely sifted 3 ozs. butter 2 ozs. Oswego cornflour (Kingsford’s) 2 eggs 1 small tea-spoon baking powder

Beat the butter and sugar together to a cream. Beat in the cornflour. Add the eggs (not previously beaten) and beat all well together. Then stir in the baking powder carefully. Bake in well buttered patty pans, in a moderate oven, until they are a delicate golden colour.

[Pg 98]

Notes

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