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Albert Cakes


Tray-bake sponge cake with currants.

Image: Alex Bray...

Original Receipt from 'The Bread And Biscuit Baker's And Sugar-Boiler's Assistant' by Robert Wells, 1890 (Wells 1890)

34. - Albert Cakes.

Cream 12 oz. of butter with 1 lb. of sugar, add 13 eggs; mix 12 oz. of carbonate of soda and 14 oz. of acid with 2 lbs. of flour; weigh 8 ozs. of currants. Mix all together with milk, and bake in a small edged pan. Cut into squares when cold.

Original Receipt from the Falkirk Herald - Wednesday 2 July 1884

Albert Cakes (Superior).—Put six fresh eggs into deep basin with six ounces pounded sugar, and with wire switch whisk up for half hour; have a half pound of flour toasted and sifted; mix with a quarter bound of picked sultana raisins; add the flower and raisin to the eggs, stirring very gently, and pour the mixture into a flat square tin, that has been previously lined with butter. Bake it in a quick oven over 20 minutes. Less time may do should the oven be very hot. When done, turn out the tin and cut into squares.

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