Tag Archives: sponge-cake

Mocha Cake Recipe

Mocha Cake Recipe from 1909.

Required.—Two eggs, two ounces of fine flour, one teaspoonful of baking-powder, three ounces of butter, seven ounces of icing sugar, strong coffee to taste.

Method.—Beat the yolks of the eggs with castor sugar, add flour by degrees in which baking-powder is mixed, beat whites of eggs to a stiff froth, and add to cake last. Butter two small tins of the same size—round ones are best—and divide the mixture equally between them, and bake in a quick oven for a quarter of an hour. When cold spread each cake with coffee icing, and lay together; then ice the outside evenly.

Icing.—Stir three ounces of butter to a cream with seven ounces of icing sugar, and when it is fit to spread, add a few drops of very strong coffee.

mocha cake


Walnut Cream Cake Recipe

Walnut cakeWalnut Cream Cake Recipe from 1916

Beat a quarter of butter to a cream with a quarter of a pound of castor sugar, add half a pound of flour, a pinch of salt, a teaspoonful of baking-powder, and a quarter of a pound of shelled and chopped walnuts. Beat into this two eggs and the white of one (well whisked, and two tablespoonfuls of milk. Turn into a greased tin, and bake in a moderate oven for about half an hour until quite cooked.
Leave till cold, then ice with walnut cream icing. For this
make four ounces of icing sugar to a paste with two ounces of roughly chopped walnuts and the white of an egg.

Buttercup Cake Recipe

cupcakesBUTTERCUP 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.


French Apple Tart from 1909 Cook Book

French Apple Tart.

Stew a pound of apples with sugar and a little lemon peel. When cold, place it in a pretty fancy dish, and pour custard over. Cover with thin slices of sponge cake, pour a little liquid butter over, and bake till lightly browned. Serve hot or cold. To make the custard, stir two teaspoonfuls of flour into a paste with cold milk; add a well beaten egg. Stir till thick, but do not let it boil or it may burn.