Tag Archives: cake

Swiss Roll Cake from 1916 Recipe Book

Swiss  Roll Cake

Beat up two eggs with two ounces of castor sugar, add four ounces of flour lightly,and mix in a teaspoonful of baking powder. Line a greased yorkshire pudding tin with paper, melt a small piece of butter, and brush the paper all over with it. Pour the cake mixture in, and bake it in a quick oven for about ten minutes. Turn it on to paper sprinkled with castor sugar. Mix two tablespoonfuls of raspberry jam with one tablespoonful of hot water, spread this over, and roll up quickly.jam roll cake

German Chocolate Cake from 1909 Recipe Book

German Chocolate Cake

A quarter of a pound of butter, the same of almonds, sugar, chocolate, and four eggs. Beat the butter to cream, add the sugar, the yolks of the eggs, and the chocolate, which has been melted in the oven. Mix well together. Then put in the whites of the eggs, beaten stiff, and last, the almonds, pounded with the skin on. Spread on a buttered tin  about one eighth of an inch thick, and bake in rather a slow oven for half an hour. Spread jam on one half, cover with the other half; cut into small squares, and dust with sugar.

Scotch Scones from 1916 Recipe Book

Scotch Scones

Rub half a pound of fresh butter into two pounds of flour. When quite mixed, add four tablespoonfuls of castor sugar, and two heaped teaspoonfuls of baking powder, and sufficient sour cream to make a stiff dough. Knead well  and roll out on a well floured paste board, not too thick, Divide into small pieces, shape into scones, and bake on a moderately hot griddle. Serve hot with butter.

Dainty Almond Cakes for Afternoon Tea from 1916 Recipe Book

Dainty Almond Cakes

A quarter of a pound of ground almonds, a quarter of a pound of castor sugar, two ounces of broken lunch biscuits (grated), the whites of two eggs whisked. Mix these ingredients to a stiff paste. Roll out with castor sugar to the thickness of half an inch. Put into shapes, and decorate with glace cherries

A Good Madeira Cake from 1916 Recipe Book

Madeira Cake

Beat up the yolks of four eggs, and whisk the whites to a froth, then beat into the whites six ounces of sifted sugar, add the the yolks , half a pound  of flour, four ounces of melted butter warm but not hot, the grated rind of one lemon. Beat continually as you add the ingredients, and for ten minutes after all are mixed. Pour into a buttered mould, and bake in a moderate oven four an hour.

Raisin and Nut Cake from 1916 Recipe Book

fruit and nuts

Raisin and Nut Cake.

Cream together one and a half cupfuls of sugar and half a cupful of lard, add one cupful of butter- milk with a teaspoonful of soda dissolved in it. Mix a cupful of chopped raisins and a cupful of chopped walnuts or Brazil nuts in some flour, add to mixture; then add enough flour to make a stiff batter. Bake in bread-tin lined with greased paper.