Handbook of practical cookery

While this is boiling, beat the one egg until very light, stir into this a table-spoonful of flour and two table-spoonfuls of sugar, and when the milk boils, remove it from the fire, let it cool for one minute, and add to it the egg mixture. Return the sauce-pan to the fire, and let its contents boil for one minute, stirring it meanwhile to prevent scorching. Take the sauce-pan again from the fire, and drop into it the essence of almond, and removing the cakes from the tins, ORAXGE CAKE — SNOW CAKE. 209 place them one upon the other upon a flat dish, spreading between each layer of cake equal portions of the cream from the sauce-pan. Serve with a little powdered sugar sprinkled over the top. NOTE. — Jelly cakes may be made also from this recipe, substituting jelly for the cream, and with this purpose the ingredients for the cake and cream have been given in separate quantities. [illustration: ORANGE CAKE — SNOW CAKE. 209] Orange Cake. — Two ounces of butter, six ounces of sugar, two tea-cupfuls of flour, one half tea-cupful of sweet milk, one tea-spoonful of cream of tartar, one half teaspoonful of soda, three eggs, one orange. Put the flour, butter, and three ounces of the sugar in a mixing-bowl. Rub them all lightly together, and making a well in the centre, drop into it the yolks of the eggs. Rub the cream of tartar and soda smooth of lumps, and stir them into the milk. Pour this over the yolks of eggs, and stir all well together. Whip the whites of two eggs to a stiff froth, mix this lightly in with the contents of the mixingbowl, and greasing three jelly cake tins, spread the batter in equal portions over each. Bake these cakes in a quick oven for seven minutes. While the cakes are baking, grate into a sieve the rind from the orange, place the sieve over a bowl, and squeeze through it the juice of the orange, passing the grated dust of the orange rind through at the same time. Whip the remaining white of egg to a stiff froth, and add to this froth, by degrees, the remaining three ounces of sugar and the orange preparation. Remove the cakes from the oven to a sieve, and when they become cool, arrange them one upon the other upon a flat plate, spreading between each layer of cake equal portions of the orange icing. Snow Cake. — One pound of arrow-root, one half pound of powdered sugar, one half pound of butter, whites of six eggs, one tea-spoonful of essence of lemon. Pass the arrow-root through a wire sieve to remove the lumps. Beat the sugar and butter together to a cream, and add to these, by degrees, the arrow-root, beating the mixture constantly while sprinkling the arrow-root in. Whip the whites of eggs to a stiff froth, and add these also to the mixture, after which beat all together for twenty minutes, until the mixture becomes a very smooth batter, and looks very white. Add to the batter the lemon-juice, grease a cake tin with butter, and pour the batter into it, and placing this in a moderate oven, bake the cake for one hour and a half. Pound Cake.— One pound of flour, one pound of butter, one pound of sugar, eight eggs, one wine-glassful of brandy, one salt-spoonful of salt, rind of two lemons. Break the eggs into a bowl and beat them until very light.