Sweet cake made with wheatflour and a proportion of cornflour.
Original Receipt from 'Pot-luck; or, The British home cookery book' by May Byron (Byron 1914)
758. CORNFLOUR CAKES (Hertfordshire) Six ounces of butter, beaten to a cream; add two yolks of eggs, then a quarter of a pound of sugar, a quarter of a pound of cornflour, one teaspoonful of baking powder, mix all together; then add the whipped whites of the eggs. Bake in small moulds.
759. CORNFLOUR CAKE (Gloucestershire) Half a pound of cornflour, two ounces of butter, quarter of a pound of castor sugar, one teaspoonful of baking powder, two teaspoonfuls of plain flour, two eggs. Beat butter to a cream (must not be oily), add sugar, mix well. Break in eggs one at a time and work well together. Stir in lightly the cornflour, flour, and baking powder; beat for a few minutes. Pour into a well-greased tin and bake in a moderate oven. Be careful not to open oven for about thirty minutes, or the cake wUl fall in the middle.
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