The encyclopædia of practical cookery

(2) Take lib. of flour and fib. of caster sugar ; beat up the yolks of seven eggs in a basin, adding gradually the sugar, with a little grated rind of lemon, and a little flavouring-such as orange-flower or rose-water. Whisk up the whites and add, then sift in the flour gradually, working all the time, and when all is added beat for twenty minutes longer. Take a mould or Cake -tin, butter it well, and sprinkle sugar over it, turning the mould or tin over so that all the sugar that does not adhere to the butter will drop out ; then tie a strip of paper round the top of the mould to raise the wall of it, so that the batter will not run over when it is baking. Three-parts fill the mould, and bake for about an hour-and-a-quarter, or perhaps a little longer, in a quick oven. (3) Slightly butter the inside of a savoy-cake mould, drain off as much of the butter as possible, let it set, and sprinkle over with caster sugar. Turn the mould round several times so that as much sugar as possible will adhere to the butter, put a band of paper round the top of the mould, and set it in a cold place while the mixture is being prepared. Break into a basin the yolks of fourteen eggs, mix in the rind of two lemons, rubbed off on lib. of sugar, beat well with a wooden spoon until the preparation is nearly white, then add the whites of the eggs beaten to a stiff froth ; mix in 6oz. each of flour and potato-flour, stirring lightly ; threeparts fill the mould with the mixture, put it in a moderate oven, and bake. Take it out when done, remove the paper, turn it out on to a sieve, and serve when cold. (4) Take the yolks of ten eggs and mix them with lib. of caster sugar ; put these on the ice to get perfectly cold, as the eggs will be much finer. Then beat them well for about twenty minutes with a wooden spoon, adding the grated rind of one lemon. Take the whites and beat them until white as snow, pour them into the batter, and sift in lib. of flour. Butter a mould, put in the mixture, and bake in a moderate oven. Savoy Cake with. Oranges. — This fanciful dish has only eccentricity to recommend it. It was originally prepared by Urbain Dubois for the court of Prussia. Put |lb. of caster sugar into a basin with 2 table-spoonfuls of powdered orange sugar, 1 pinch of salt, and the yolks of seven eggs ; beat the mixture well till frothy, then sift in gradually 3oz. of flour and 2oz. of potato-flour. Whip the whites of eight eggs to a stiff froth, mix them with the batter, and pass the whole through a fine hair sieve. Warm a mould and grease it with kidney fat, dust some caster sugar and potato-flour, mixed in equal quantities, over it, shaking out all that does not adhere. Three-parts fill the mould with the batter, set it on a baking-sheet that has been covered with live embers, Per details respecting Culinary Processes, Utensils, Sauces , i-c., referred to, see under their special heads. Cakes — continued.