Seventy-Five Receipts for Pastry, Cakes and Sweetmeats, by Miss Leslie

by Eliza Leslie

You may substitute for the almonds, half a gill of noyau, in which case, omit the wine.

PART THE SECOND.

CAKES.

GENERAL DIRECTIONS.

In making cakes it is particularly necessary that the eggs should be well beaten. They are not sufficiently light till the surface looks smooth and level, and till they get so thick as to be of the consistence of boiled custard.

White of egg should always be beaten till it becomes a heap of stiff froth, without any liquid at the bottom; and till it hangs from the rods or fork without dropping.

Eggs, become light soonest when new-laid, and when beaten near the fire or in warm dry weather.

Butter and sugar should be stirred till it looks like thick cream, and till it stands up in the pan.

It should be kept cool. If too warm, it will make the cakes heavy.

Large cakes should be baked in tin or earthen pans with straight sides, that are as nearly perpendicular as possible. They cut into handsomer slices, and if they are to be iced, it will be found very inconvenient to put on the icing, if the cake slopes in towards the bottom.