The King's College Hospital book of cooking recipes

Eight eggs, their weight in pounded sugar, half their weight in sifted flour, a little grated lemon peel (if liked). Beat the yolks till quite light, and the whites to a stiff froth. Mix the sugar with the yolks, then add the whites, and lastly the flour, which must be stirred in gently, one way. Have ready a warm buttered cake tin, put it at once into a moderate oven. Do not open the oven door for half an hour; the cake will take about half an hour. Mrs. Douglas Smith. Sponge Cake (2). 6 or 7 Eggs (keep out whites of 2). ½ teacupful Water. 1 dessert-spoonful of Essence of Lemon, ½lb. Caster Sugar. ½lb. Flour. Put eggs in a basin and beat for five minutes. Put water, sugar, and essence of lemon in saucepan and bring to the boil, then pour into basin with the eggs, and whisk for twenty minutes. Add flour by degrees, and very lightly with a spoon, and stir well. Butter and sugar two cake tins and bake for one hour or more. Miss Eldekton. Sponge Cake (3). 4 Eggs. 2 cupfuls Flour. 2 cupfuls Sugar. i teaspoonful Baking Powder. ½ cupful Water. Lemon Flavouring. Beat up the yolks of the eggs and the sugar together, add the water; mix the baking powder with the flour, and add gradually, last of all, the whites of the eggs beaten stiff. Put into a tin with greased paper, and bake for about one hour in a moderate oven. M. W. Sultana Cake. ½lb. of Flour, ½lb. of Butter. ½lb. of Sultanas and Lemon Peel mixed. 3 Eggs. ¼lb of fine Caster Sugar. A little Salt. 2 teaspoonfuls of Baking Powder. Cream the butter and sugar; put in the flour slowly, and then the eggs (beaten well), a little at a time; add the fruit and peel, and the powder last. Bake two hours in a rather slow oven. Swiss Sandwich. The weight of three eggs in flour, and sugar, the weight of two in butter, one teaspoonful of baking powder. Beat sugar and butter to a cream; add the eggs separately, flour and baking powder last. Mrs. Terry. % Swiss Roll. 1 teacupful of Flour, 1 teacupful of fine Sugar. 1 tablespoonful Baking Powder. 2 Eggs. Beat the egg's, mix in the flour, sugar and baking powder; pour into a buttered meat tin, turn out quickly when baked on to a sugared serviette. Spread with jam and roll quickly. Mrs. H. P. Cox. Tenby Cake. ½lb. Flour. ½lb. Raisins. 2ozs. Butter. ½lb. Sugar (brown). ½ pint Milk. ½ teaspoonful of Soda. Beat the butter and sugar to a cream, add the raisins and then the flour, with the soda in it; lastly, pour in the milk, stirring all the time. Pour into a greased tin and bake in a moderate oven for about one and a half to two hours. Miss Clark. Thick Gingerbread. 1½lbs. Flour. 1 lb. Treacle (warmed). ½lb. brown Sugar. ½lb. Butter. ioz. ground Ginger. ioz. Candied Peel. 1 good teaspoonful Carbonate of Soda, dissolved in a little lukewarm Milk. Rub the butter into the flour, add the sugar, ginger and peel, then add the treacle, and, last of all, the soda, mixed with enough lukewarm milk to make the mixture into a rather stiff paste. Bake in a Yorkshire pudding tin lined with paper, and when partly baked glaze with the following: — Dissolve 1 dessertspoonful of sugar in 2 of milk, and brush over the cake. Mrs, Tunnard. Venetian Cake. ½lb. foreign Flour. |½½lb. Butter.