If these simple and important conditions are observed, the whites of a dozen eggs may be beaten to the strongest point, without fatigue to the operator, in five minutes. When the whites are properly beaten they should turn out of the bowl in one mass, and, after standing a little while, will not show signs of returning to their original state.
In order more easily to make cakes and biscuits into the composition of which almonds and cocoa-nut enter largely, manufacturers supply both of these pounded or desiccated. It is, however, preferable to prepare the former fresh, and much time and trouble may be saved in passing almonds through Kent's Combination Mincer, 199, High Holborn, instead of laboriously pounding them in a mortar. The result is, besides, more satisfactory, the paste being smoother than it can otherwise be made in domestic practice.
Cakes of the description for which we now give recipes cannot be made well unless the materials are properly prepared and thoroughly beaten. It is clear that if eggs are not beaten to such a consistency that they will bear the weight of the other ingredients, the result must be a heavy cake.
Currants for cakes, after they have been washed and picked, should be scalded, in order to swell them and make them more tender.
Put the currants into a basin, pour boiling water over them, cover the basin with a plate; after they have stood a minute, drain away the water and throw the fruit on a cloth to absorb the moisture. Put the currants on a dish or plate in a very cool oven, turning occasionally until thoroughly dry; dust a little flour over them, and they will be ready for use.
Castor sugar for cakes works more easily when it is fine. For superior cakes raw sugar will not answer.
POUND CAKE.
One pound fresh butter, one pound Vienna flour, six eggs (or seven, if small), one pound castor sugar, quarter of a pound almonds cut small, half-a-pound of currants or sultanas, three ounces of candied peel, a few drops of essence of ratafia.
The butter to be beaten to a cream. If it is hard warm the pan. Add the sugar gradually; next the eggs, which must previously be well beaten up; then sift in the flour; and, last of all, put in fruit, almonds, and flavouring.
This cake takes about half-an-hour to mix, as all the ingredients must be well beaten together with an iron spoon from left to right. Bake in small tins, for about forty minutes, in a moderate oven.