Leopard Cake

Ingredients

• Jib. of butter
• Jib. of moist sugar
• the yolks of three eggs
• 1 teaspoonful of lemon, vanilla, or any other kind of flavouring
• 1 salt-spoonful of powdered mace
• lib. of pastry-flour
• 1 teaspoonful of cream of tartar
• 1 teaspoonful of bicarbonate of soda
• 1 teacupful of milk

Method

1. 1

   Cream butter and sugar, add eggs and flavoring.

2. 2

   Mix flour with leavening agents, alternate with milk, add beaten egg whites, color dough, and bake.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 2. The excerpt below is the record exactly as published.

Leopard Cake.— Cream Jib. of butter ; add Jib. of moist sugar gradually, then the yolks of three eggs, and 1 teaspoonful of lemon, vanilla, or any other kind of flavouring, and 1 salt- spoonful of powdered mace. Put J teaspoonful of cream of tartar and J teaspoonful of bicarbonate of soda into lib. of pastry-flour, saving a table-spoonful or so of it, lest the Cake be too stiff. If all be used, add the flour and 1 teacupful of milk alternately, a little at a time, then the whites of three eggs beaten stiff. Mix all well together, colour a fourth of the dough with grated chocolate, and put it in the pan in spots. Bake from forty to fifty minutes in a moderate oven. Light Cake. — Put 31b. of sifted flour on to a board or table and with one-fourth of it, ljoz. of yeast, and 1 breakfast- cupful of cold w'ater, form a sponge and set to rise. Make a bay in the remainder of the flour, and work in loz. of salt, 4oz. of sifted crushed loaf sugar, 1 breakfast-cupful of cream, the yolks of twenty-four eggs and the whites of twelve, and 21b. of butter. Mix the paste thoroughly, then work in the sponge, add a few table-spoonfuls of well-whipped cream, to make the paste as smooth as possible, put the whole into a well-buttered fluted mould, and let it rise in a warm temperature until it is double its original height ; put it at once into a moderate oven, and bake for an hour. Pull the Cake out to see if it is light and flexible, and then bake again for half-an-hour, or until dark and firm. Turn it out when ready, and serve either hot or cold as required. The Cake I should be of a darkish colour. See Fig. 280. 2 B Sauces, &c., referred to, see under their special heads. 242 THE ENCYCLOPEDIA OF PRACTICAL COOKERY. Cakes — continued. (3) Rub into Jib. of fine flour £lb. of butter ; when thoroughly mixed add ilb. of moist sugar, £lb. of currants, ^lb. of ground rice, £oz. of caraway-seeds, loz. of candied lemon-peel cut in thin slices, half a grated nutmeg, and 1 pinch of salt. When thoroughly mixed, dissolve 1 teaspoonful of bicarbonate of soda

Cook this with the app: pantry check, scaling, and the assistant.