Mrs Beetons Baking Recipes Revisited
Savoy Cake
7 Eggs
Weight of 4 Eggs in Caster Sugar
Weight of 7 Eggs in Flour
Grated Lemon Rind, Almond Essence or Orange Flower Water
Seperate the eggs and whisk the yolks.
Mix with the sugar, grated lemon rind, or any other flavouring to taste.
Beat well together and add the whites of the eggs, whisked to a froth.
Sift in the flour by gradually, continuing to beat the mixture for 15 minutes.
Butter a mould, pour in the cake.
Bake it for 1¼ to 1½ hours.
This is a very nice cake for dessert and may be iced for a supper table, or cut into slices and spread with jam, which converts it into sandwiches.
Time: 1¼ to 1½ hours.
Sufficient for 1 cake.
Seasonable at any time.
SAVOY CAKE
1782. INGREDIENTS - The weight of 4 eggs in pounded loaf sugar, the weight of 7 in flour, a little grated lemon-rind, or essence of almonds, or orange-flower water.
Mode - Break the 7 eggs, putting the yolks into one basin and the whites into another. Whisk the former, and mix with them the sugar, the grated lemon-rind, or any other flavouring to taste; beat them well together, and add the whites of the eggs, whisked to a froth. Put in the flour by degrees, continuing to beat the mixture for 1/4 hour, butter a mould, pour in the cake, and bake it from 1-1/4 to 1-1/2 hour. This is a very nice cake for dessert, and may be iced for a supper-table, or cut into slices and spread with jam, which converts it into sandwiches.
Time - 1-1/4 to 1-1/2 hour.
Average cost, 1s.
Sufficient for 1 cake.
Seasonable at any time.
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