Cream sugar, butter, lemon and mace together, add eggs gradually, add rosewater and milk, kneading well. Mix baking powder, flour and starch and add to mixture, stirring well. Bake in round pans, moderate oven.
The filler is prepared as follows: 9 oz. Sugar, 3 Eggs, 1 gill Caramel, 5 yolks Eggs, 1½ tablespoonfuls Corn Starch, 1½ pts. Milk. Cream eggs, sugar and caramel, beat yolks and starch together and mix all until smooth. Add milk and cook to a custard. Spread between layers and dust top of cake with powdered sugar.
I. Drop Cakes.
- 3 lbs. Sugar.
- 1½ lbs. Butter and Lard.
- 20 Eggs.
- 1 qt. Milk.
- 2 oz. Ammonia.
- 2½ lbs. Flour.
Rub sugar and butter thoroughly, adding eggs gradually. Then add milk, flour and ammonia. Bake in hot oven.
II.
- 3 lbs. Sugar.
- 1½ lbs. Butter.
- 15 Eggs.
- 1 qt. Milk.
- 1¼ oz. Ammonia.
- 4½ lbs. Flour.
Cream and proceed as above.
Fancy Cakes.
- 6 lbs. Sugar.
- 4 lbs. Butter.
- 48 Eggs.
- 2 qts. Milk.
- 1⅓ oz. Soda.
- 1⅓ oz. Ammonia.
- 10 lbs. Flour.