Rice Cake—II

The cake and biscuit book · Douglas, Elizabeth · 1903

Source: The cake and biscuit book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

1 cup butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
2 cups sugar ↝ Sugar, NFS [Sugars and honey]
21/4 cups rice flour
6 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
Juice and grated rind of a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
Juice and grated rind of a lemon ↝ Lemon, raw [Citrus fruits]

Instructions (6)

Beat the butter and sugar to a cream.
Add the well beaten yolks and the flour.
Beat thoroughly for five minutes.
Add the lemon juice and rind and the stiffly beaten whites.

Baking

Bake in shallow square tins in which the depth of the mixture when poured in is less than two inches.
Bake thirty-five to forty-five minutes in a moderate oven.

Original Text

Rice Cake—II

1 cup butter 2 cups sugar 2¹⁄₄ cups rice flour 6 eggs Juice and grated rind of a lemon

Beat the butter and sugar to a cream. Add the well beaten yolks and the flour. Beat thoroughly for five minutes. Add the lemon juice and rind and the stiffly beaten whites.

Bake in shallow square tins in which the depth of the mixture when poured in is less than two inches.

Bake thirty-five to forty-five minutes in a moderate oven.

Notes

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