Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Icing | not in our table | 0 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one pound powdered white sugar
- one pound sweet almonds
- a small handful of sugar upon
- one-fourth granulated sugar
- two eggs till they are firm
- two loaves
- four eggs
- 29 ody liquid
- 4 since our first trial
- 4 pour the icing by the spoonful on the top of the cake he
- one coat
- 4 better plan is to dry in a sunny window
- 4 colour icing yellow by putting the grated peel of a var a lemon
Directions
In making Cake, it is very desirable that the materials be of the finest quality. Sweet, fresh butter, eggs, and good flour are the first essentials. The process of put- ting together is also quite an important feature. It would be well to observe the following directions : Never allow the butter to oil, but soften it by putting it in a moder- ately warm place before you commence other prepara- tions for your cake; then put it into an earthen dish, (tin, if not new, will discolour your cake as you stir it), and add your sugar; beat the butter and sugar to a cream; add the yolks of the eggs, then the milk, and lastly the beaten whites of the eggs and flour. Spices and liquors may be added after the yolks of the eggs are put in, and fruit should be put in with the flour.
The oven should be pretty hot for small cakes, and moderate for larger. To ascertain if a large cake is
98 THE BREADMAKER’S COOKING LESSONS.
sufficiently baked, pierce it with a broom-straw through the centre; if done the straw will come out free from dough; if not done, dough will adhere to the straw. Take it out of the tin about fifteen minutes after it is taken from the oven (not sooner), and do not turn it over on the top to cool.
The importance of a thoroughly pure and reliable baking powder is also essential to success, and we have much pleasure in recommending the Breadmaker’s Baking Powder.
One-fourth granulated sugar, moisten thoroughly with water sufficient to dissolve it when heated; let it boil until it threads from the spoon, stirring often ; while the sugar is boiling, beat the whites of two eggs till they are firm; then when thoroughly beaten, turn them into a deep dish, and when the sugar is boiled, turn it over the whites, beating all together rapidly until of the right consistency to spread over the cake. Flavour with lemon if preferred. This is sufficient for two loaves.
Whites of four eggs, one pound powdered white sugar, lemon, vanilla, or other seasoning. Break the whites into a broad, clean, cool dish. Throw a small handful of sugar upon them, and begin whipping it in with long, even strokes of the beater. A few minutes later, throw in more sugar, and keep adding it at intervals until it is all used up. Beat perseveringly—always with a regular sweeping movement of the whisk—until the icing is of a smooth, fine and firm texture. Half an hour’s beating should be sufficient, if done well. If not stiff enough, put in more sugar. A little practice will teach you when your end is gained, If you season with lemon- juice, allow, in measuring your sugar, for the additional
LESSONS IN CAKEMAKING. 29
ody liquid. Lemon juice, or a very little tartaric acid ie whitens the icing. Use at least a quarter of a pound of a sugar for each egg. Ds e This method of making icing was taught us by a +t confectioner, as easier and surer than the old plan of beating the eggs first and alone. We have used no other ie 4 since our first trial of it. The frosting hardens in one- Noe y fourth the time required under the former plan, and not ee 4 more than half the time is consumed in the manufacture. : 4 We have often iced a cake but two hours before it was a cut, and found the sugar dry all through. : 4 Pour the icing by the spoonful on the top of the cake He a and near the centre of the surface to be covered. If the ba q loaf is of such a shape that the liquid will settle of itself ae < to its place, it is best to let it do so. If you spread it, ci . use a broad-bladed knife, dipped in cold water. If it is ses a as thick with sugar as it should be, you need not lay on he f more than one coat. You may set it in a moderate a | oven for three minutes, if you are in great haste. The Aigh 4 better plan is to dry in a sunny window, where the air
2 can get at it, and where there is no dust.
4 Colour icing yellow by putting the grated peel of a var a lemon or orange in a thin muslin bag, straining a little ne juice through it, and squeezing it hard into the egg and dful : we oa oy ; ng, Strawberry-juice colours a pretty pink, as does also ra cranberry-syrup. ets : ALMOND ICING, sik ‘ Whites of four eggs, one pound sweet almonds, one he e pound powdgred sugar, a little rose-water. Blanch the sing % almonds by pouring boiling water over them and strip- igh, ping off the skins. When dry, pound them to a paste, youl a few at a time, in a Wedgewood mortar, moistening ae it with rose-water as you goon. When beaten fine and
smooth, beat gradually into icing, prepared according
30 THE BREADMAKER’S COOKING LESSONS.
to the foregoing recipe. Put on very thick, and, when nearly dry, cover with plain icing. This is very fine.