- 1 breakfastcup of flour
- ¼ lb. butter
- 2 ozs. sugar
- 1 egg
- 1 teaspoon Edmonds’ Baking Powder
Beat butter and sugar to a cream, add yolk of egg, and beat well. Mix flour and baking powder together, and add to mixture with the hand. Paste must be very stiff. Roll out thin. Make the icing with the white of the egg, spread on top of paste. Place chopped almonds on. Cut into fingers; bake moderate oven.
RICH PLUM CAKE.
Take ½ lb. butter, and ½ lb. sugar, beat these well together with the hand to a cream, add 4 eggs, one at a time, beat well into the butter and sugar, lightly mix in 2 breakfastcups of flour previously mixed with one heaped teaspoon of Edmonds’ Baking Powder, then lightly mix in ½ lb. sultanas. Bake at once thoroughly in fairly quick oven.
BUFFALO CAKE.
- 1¼ breakfastcups flour
- ¼ lb. butter
- 2 eggs
- ¾ breakfastcup sugar
- 2 teaspoonfuls Edmonds’ Baking Powder
Cream butter and sugar, add eggs beaten, mix flour and baking powder, and add to mixture, then enough milk to make thin. Cook in sponge sandwich tins. Put together with lemon honey or raspberry jam. Icing on top.
SMALL CAKES (Without Eggs).
- 3 ozs. butter (or dripping)
- 3 ozs. sugar
- ½ lb. flour (or 1 breakfastcup)
- 1 teaspoonful ground ginger
- 1 heaped teaspoonful Edmonds’ Egg Powder
- Milk to mix about ¼ pint.
Soften butter or dripping if very hard, add sugar and beat to a cream. Slightly warm the milk, and beat it in by degrees. Stir in lightly the flour previously sifted with the Egg powder, ground ginger, and half a saltspoon of salt, drop in spoonfuls on a cold baking tray, sprinkle a little sugar over, and bake in hot oven for about ten minutes. The mixture for these and all eggless cakes must be fairly firm, and the spoonfuls piled high on the baking tray.