BUTTERCUP CAKE RECIPE 1909 EDWARDIAN
Ingredients.–Eight ounces of flour, one tablespoonful of cornflour, one teaspoonful of baking-powder, one egg, three tablespoonfuls of milk, one orange, three ounces of butter, six ounces of sugar.
Method-Mix flour, cornflour, baking-powder, and castor sugar together, then add the chopped rind of one orange, and rest of same, after removing the pips. Beat well together, then add a well-beaten egg, and lastly the milk. Bake in small patty-tins or shallow dish for about an hour. The oven should be fairly hot, and the tins well-buttered. The cakes can be iced over by heating the white of an egg with plenty of icing sugar and a little orange-juice.