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Classic
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page 119
LEMON CAKE.
Take the yolks of fourteen eggs, beat them well, and add to them one pound of
crushed sugar, the raspings and juice of four lemons, and two tablespoonsful of
rose-water. Beat them all well together in a bowl, for half an hour. Have the
whites well frisked, and mix lightly; when well mixed, sift the flour in, and
knead it as lightly as possible. Three-quarters of a pound of flour will be
enough. Butter the tins well, and bake them in a moderate oven.
CREAM CAKE.
Beat the whites of nine eggs to a stiff froth; to every white of an egg, grate
the rinds of two lemons, stirring the whites all the time, to prevent them from
falling; shake in gently a pound of powdered loaf-sugar; lay a sheet of paper on
a tin, and drop the froth, with a spoon, in little lumps, near each other; sift
loaf-sugar over them, and place them in a moderately-heated oven, and close the
mouth of it, which will occasion the froth to rise. As soon as they are colored,
they are sufficiently baked. Lay them on a sieve, and put in a cool place.
BRIDE'S CAKE.
Two pounds of sifted flour, two pounds of sifted loaf-sugar, two pounds of fresh
butter, eighteen eggs, four pounds of currants, one pound of raisins, stoned and
cut up; one half-pound of almonds, blanched and chopped; one half-pound of
citron, one pound
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Classic
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