Coffee Cake

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 (10)
Cream
Instructions (15)
  1. Beat the butter to a cream.
  2. Add the sugar and beat well again.
  3. Beat up the yolks, add them and the flour, in which the potato flour should be mixed, to the butter and sugar.
  4. Stir in the brandy.
  5. Mix all well together.
  6. Beat the whites to a stiff froth and stir in lightly.
  7. Bake in a mould with a tube in centre.
Cream
  1. Beat the whites to a stiff froth.
  2. Sift in the sugar.
  3. Add the coffee extract.
  4. Beat the butter to a cream.
  5. Add the mixture to it and mix well with a wooden spoon.
  1. Cut the cake across, when cold, into several sections, spread the cream between each layer.
  2. Put together neatly.
  3. Fill the hollow in the centre with the cream, and spread it all over the cake.
Original Text
*Coffee Cake 7 ozs. flour, sifted and dried ¹⁄₂ lb. powdered sugar 7 ozs. butter 1 table-spoon potato flour 7 eggs 2 table-spoons brandy Beat the butter to a cream. Add the sugar and beat well again. Beat up the yolks, add them and the flour, in which the potato flour should be mixed, to the butter and sugar. Stir in the brandy. Mix all well together. Beat the whites to a stiff froth and stir in lightly. Bake in a mould with a tube in centre. Cream Whites of four eggs ¹⁄₂ lb. powdered sugar ¹⁄₂ wine-glass extract of coffee ¹⁄₂ lb. butter Beat the whites to a stiff froth. Sift in the sugar. Add the coffee extract. Beat the butter to a cream. Add the mixture to it and mix well with a wooden spoon. Cut the cake across, when cold, into several sections, spread the cream between each layer. Put together neatly. Fill the hollow in the centre with the cream, and spread it all over the cake. [Pg 37]
Notes
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