The encyclopædia of practical cookery

Portuguese Cake. — Beat in a basin until quite frothy the yolks of six eggs and Jib. of caster sugar ; pound Jib. of blanched almonds with the white of an egg to prevent oiling, rub them through a sieve into a kitchen basin (ground almonds will do as well), and mix with them 1 pinch of grated orangepeel (zest) and the juice of four oranges. When the yolk3 of eggs and sugar are frothy, mix gradually in Jib. of potatoflour and the whites of six well-whisked eggs. Butter and paper a baking-sheet, pour the mixture on this about lin. thick, and bake in a slack oven. When the Cake is done, set it to cool, trim the surface, and mask first with a thin layer of apricot marmalade and then with a layer of orange-flavored icing. Pound Cakes. — (1) Take 20oz. of sugar and 12oz. of butter and work to a cream ; then add twelve well-beaten eggs, ljlb. of sifted flour, and mace and nutmeg to suit the taste. Make into a dough, put into small buttered tins, and bake in a moderately quick oven. (2) Wash all the salt out of fib. of butter, squeeze all the water out, and rub it into Jib. of flour ; beat the whites and yolks of eleven eggs separately ; beat Jib. of sugar with the yolks, then rub Jib. of sugar and Jib. of flour together. Mix all these ingredients, part at a time, first one, then another. Beat well, and flavour with 1 wineglassful of brandy and the grated peel of one lemon, or wine and nutmeg. Put into small greased tins, and bake. (3) Bub fib. of butter into lib. of flour ; beat the yolks of ten eggs well, and add by degrees to the butter and flour, and then the whites beaten to a stiff froth and lib. of caster sugar. Flavour with 1 teaspoonful of mace and 1 wine-glassful of wine. Bake in large cups well greased. For details respecting Culinary Processes, Utensils, Sauces, ice., referred to, see under their special heads. C Ekes— continued. Cakes — continued. (4) Beat lib. of butter in an earthen pan with your hand one way, till it - is like a thick cream, then put in twelve eggs well beaten with half the whites, also lib. of well- washed currants, lib. of flour, lib. of sugar, and a few caraway-seeds. Beat all well together for an hour ; butter a pan and put it in, then bake it for an hour in a quick oven. (5) Cream lib. of butter, then work with it well lib. of sugar; add lib. of flour, sixteen eggs, and the yolks of four. Mix all well together, and bake in small round buttered tins. (6) Cream lib. of butter and rub into it gradually lib. of sifted and dried flour. Beat the yolks of ten eggs till light, then add lib. of caster sugar, beat again, put in 1 wineglassful of brandy or whisky flavoured with nutmeg or the grated rind of a lemon ; mix all together. Beat the whites of twelve eggs to a stiff froth, and stir in just before baking. Bake in small buttered tins for two hours. (7) Cream lib. of butter, and sift in gradually lib. of flour and lib. of caster sugar ; beat in eight eggs. When all is thoroughly mixed, stir in 1 wineglassful of brandy, 1 pinch of salt, and the rind of two oranges or lemons rubbed on sugar. Currants, raisins, mixed peel in small quantities, or any other kind of dried fruits may be added if liked. Line some rings (see Fig. 286) with buttered paper, turn the paste in, set them on iron bakingsheets, and bake a light colour.