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Classic
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page 232
butter and eggs for having yeast, and eat equally light and rich. If the leaven
be only of flour, milk and water, and yeast, it becomes more tough, and is less
easily divided, than if the butter be first put with those ingredients, and the
dough afterwards set to rise by the fire.
The heat of the oven is of great importance for cakes, especially those that are
large. If not pretty quick, the batter will not rise. Should you fear its
catching by being too quick, put some paper over the cake to prevent its being
burnt, if not long enough lighted to have a body of heat, or it is become slack,
the cake will be heavy. To know when it is soaked, take a broad-bladed knife
that is very bright, and plunge into the very centre, draw it instantly out, and
if the least stickiness adheres, put the cake immediately in, and shut up the
oven.
If the heat was sufficient to raise, but not to soak, I have with great success
had fresh fuel quickly put in, and kept the cakes hot till the oven was fit to
finish the soaking, and they turned out extremely well. But those who are
employed, ought to be particularly careful that no mistake occur from negligence
when large cakes are to be baked.
Iceing for Cakes.
For a large one, beat and sift eight ounces of fine sugar, put into a mortar
with four spoonfuls of rose-water, and the whites of two eggs beaten and
strained, whisk it well, and when the cake is almost cold, dip a feather in the
iceing, and cover the cake well; set it in the oven to harden, but don't let it
stay to discolour. Put the cake into a dry place.
To ice a very large Cake.
Beat the whites of twenty fresh eggs; then by degrees beat a pound of
double-refined sugar sifted through a lawn-sieve; mix these well in a deep
earthen pan; add orange-flower water, and a piece of fresh lemon-peel; of the
former enough to flavour, and no more. Whisk it for three hours till the mixture
is thick and white; then with a thin broad bit of board spread it all over the
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