Lee Cake. ✠
- 10 eggs.
- 1 lb. sugar.
- ½ lb. flour.
- 2 lemons.
- 1 orange.
Beat whites and yolks separately; add to all the yolks and the whites of seven eggs the sugar, the rind of two lemons, and juice of one. Bake as for jelly-cake.
To the whites of three eggs allow a pound and a quarter of powdered sugar; beat stiff as for icing, take out enough to cover the top of the cake and set aside. Add to the rest the juice and half the grated rind of a large orange. When the cake is nearly cold, spread this between the layers. Beat into the icing reserved for the top a little lemon-juice, and, if needed, more sugar. It should be thicker than that spread between the cakes.
You can make a very delightful variation of this elegant cake, by spreading the orange icing between layers made according to the receipt given for “Martha’s Jelly-Cake” several pages back, and frosting with lemon méringue, as above.
White-Mountain Cake.
- 3 cups sugar.
- 1 cup butter.
- ½ cup sweet milk.
- Whites of ten eggs.
- ½ teaspoonful soda, }
- 1 teaspoonful cream tartar,} sifted with the flour.
- 4 cups flour.
- Flavor with essence of bitter almond.
Icing, whites of three eggs, 1 lb. powdered sugar. Flavor with lemon-juice. Bake in jelly-cake tins, and fill with grated cocoanut, sweetened with a quarter of its weight of powdered sugar, or with icing such as is made for Lee cake, only flavored with lemon entirely.
French Cake.
- 1 lb. sugar.
- ½ lb. butter.
- 1 lb. currants, washed clean and dredged with flour.
- 3 cups flour.
- 4 eggs.
- Nutmeg and cinnamon to taste.
- ½ teaspoonful soda dissolved in three tablespoonfuls milk.