The encyclopædia of practical cookery

Sponge Cake with Rum. — Put 4oz. of caster sugar into a basin with one egg ; work them with a wooden spoon, and beat in gradually the yolks of three eggs. When well beaten, mix with the eggs 2oz. of slightly -warmed butter, and the wellwhipped whites of three eggs ; add 2oz. of flour, an equal quantity of potato-flour, £ wineglassful of rum, and a small quantity of grated lemon-peel. Brush the interior of a flat mould with a paste-brush dipped in warmed butter, dust the mould over with potato-flour, and shake out all that does not adhere to the butter. Pour the mixture into the mould, which should be just large enough to allow a little room at the top for rising. Put it in a slack oven and bake for about half-an-hour. Turn the Cake out of the mould, let it [illustration: Cakes — continued.] cool, then coat it over, first with a thin layer of orange marmalade, and afterwards with rum icing. When the icing is dry, place the Cake on a dish over which has been placed a folded napkin or a lace-edged dish-paper, and serve. See [illustration: Fig. 301]. Whipped cream may be served with it. Sponge-Cake Swiss Roll. — Six eggs, 1)- teacupfuls of flour, 1 teacupful of caster sugar, and the grated rind and juice of one lemon. Beat the eggs separately and very light. Do not beat the batter much after adding the flour, which must be done last of all. Get a square baking-pan, butter it, and pour one-half the batter in, reserving the rest for a second layer. Have ready a damp towel, on which lay the Cake when taken out of the pan; spread over the Cake jam or currant jelly, roll it up whilst damp, and when firmly set put it in a place to dry. It is good eaten with sauce when for a dinnerdish, or it can be cut in slices and eaten as small Cakes. Take care that the oven is very hot when the Cake is put in, and do not keep the second half waiting longer than necessary. Stag-Horn Cakes. — Put the yolks of six eggs and one whole egg into a basin and whip them well ; then mix in a little more than 1 teacupful of cream, the grated peel of one lemon, 1 tablespoonful of blanched and pounded sweet almonds, |lb. of caster sugar, and sufficient flour to form the whole into a stiff paste. Dredge flour over a paste-board, put the paste on it, knead it, and roll it out to about Jin. in thickness. Cut the paste into the shape of horns with a tin cutter shaped for that purpose. Put a large piece of lard into a deep frying-pan, place it over the fire until boiling, then put in the pieces of paste and fry them on both sides until a pale golden colour ; as the pieces of paste are cooked take them out of the fat and lay them on paper near the fire, to drain. When all are done, put them on a hot dish, over which has been spread a folded napkin or an ornamental dish-paper, strew a small quantity of powdered cinnamon or caster sugar over them, and serve. Strawberry Cake. — BRub well 1lb. of butter into 2lb. of flour add lib. of loaf sugar, a pinch of ground mace, six wellbeaten eggs, and 2 table-spoonfuls of wine to flavour. Put into a buttered tin, and bake quickly.