Traditional beaten-egg sponge with white flour, sugar and caraway seeds. Baked and dredged with sugar.
Our correspondent Alex Bray says "a very caraway flavoured Marlborough cake. I like it, but I suspect it may be an acquired taste!"
Image: Alex Bray...
Original Receipt from The Complete family-piece and country gentleman and farmer's best guide (Family Guide 1747)
To make a Marlborough Cake
Take 8 Eggs Yolks and Whites, beat and strain them and put to them a Pound of Sugar beaten and sifted, beat it 3 Quarters of an Hour together then put in 3 Quarters of a Pound of Flour well dried, and two Ounces of Carraway seeds, beat it all well together and bake it in a quick Oven in broad Tin Pans.
See: Marlborough Buns
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