Break the eggs on to the sugar. Beat until light and creamy. Add the flour gradually, beating continually. Stir in the baking powder. Bake in a large flat tin which should be thoroughly greased. Spread the mixture over it and bake quickly for seven to ten minutes. Turn out at once on to a board on which sugar has been sifted. Spread with jam and roll.
Various Cakes
| PAGE | |
|---|---|
| [Buttercup Cake] | [42] |
| [Chocolate Cake—I.] | [42] |
| [ ” ” II.] | [43] |
| [ ” ” III.] | [44] |
| [Gold Cake] | [44] |
| [Marbled Cake] | [45] |
| [Nut Cake] | [46] |
| [Shortbread—I.] | [46] |
| [ ” II.] | [47] |
| [Walnut Cake] | [47] |
Buttercup Cake
³⁄₄ cup butter
1¹⁄₂ cups sugar
Yolks of eight eggs
1 whole egg
¹⁄₂ cup milk
2 cups flour
¹⁄₂ tea-spoon carbonate of soda
1¹⁄₂ tea-spoons cream of tartar
Juice and grated rind of half a lemon
Cream the butter. Add the sugar. Beat thoroughly. Beat the eggs till light and frothy. Add to the butter. Dissolve the soda in the milk. Mix the cream of tartar with the flour. Add milk and flour to the mixture, beating well continually. Add the lemon juice and rind. Bake in two greased tins in a moderate oven until the cake shrinks from the sides.
*Chocolate Cake—I
9 ozs. butter
7 ozs. chocolate powder
9 ozs. sugar
5 eggs
6 ozs. flour
Mix the chocolate powder (which should be of the finest quality) with the butter. Beat for a quarter of an hour. Add the sugar and beat again. Beat the yolks and whites separately. Add the yolks, then the flour, beating well all the time. Add the stiffly beaten whites. Bake in a tin lined with greased paper in a moderate oven for an hour.