This cake makes an excellent pudding, if baked in a large mould, and
eaten with sugar and wine. It is also excellent when boiled, and served
up with melted butter, sugar and wine.
* * * * *
SAVOY OR SPUNGE CAKE.
Take twelve fresh eggs, put them in the scale, and balance them with
sugar: take out half, and balance the other half with flour; separate
the whites from the yelks, whip them up very light, then mix them, and
sift in, first sugar, then flour, till both are exhausted; add some
grated lemon peel; bake them in paper cases, or little tin moulds. This
also makes an excellent pudding, with butter, sugar, and wine, for
sauce.
* * * * *
A RICH FRUIT CAKE.
HAVE the following articles prepared, before you begin the cake: four
pounds of flour dried and sifted, four pounds of butter washed to free
it from salt, two pounds of loaf sugar pounded, a quarter of a pound of
mace, the same of nutmegs powdered; wash four pounds of currants clean,
pick and dry them; blanch one pound of sweet almonds, and cut them in
very thin slices; stone two pounds of raisins, cut them in two, and
strew a little flour over to prevent their sticking together, and two
pounds of citron sliced thin; break thirty eggs, separating the yelks
and whites; work the butter to a cream with your hand-put in
alternately, flour, sugar, and the froth from both whites and yelks,
which must be beaten separately, and _only_ the froth put in.
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