The Foods of England | Cookbooks | Diary | Index | Magic Menu |
Twitter email Foods of England


Random Page
Cookbooks
Diary
Index
Magic Menu
Really English?
Timeline
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee



Suffolk Cakes

Cakes

Round, low, individual soda-raised wheatflour cakes with stiffened egg white, egg, sugar and lemon zest (Hartley 1954, British Food Trust, etc)


Original Receipt from British Food Trust

Suffolk Cakes

Very light but rich-tasting little cakes, very quick and easy to make.

This recipe comes from a nineteenth century manuscript of recipes collected for her own use by a certain Mrs. Anstey, cook to several well-to-do families in Suffolk.

Ingredients
110 Gram Butter (4 oz)
4 Eggs
225 Gram Caster sugar (8 oz)
1/2 Lemon, zest only
110 Gram Self raising flour (4 oz)
Method
Makes about 14 cakes

Warm the butter so that it is just liquid but not at all coloured. Separate the eggs and beat the whites until they just hold a peak.

Beat the yolks, add the sugar and lemon zest and fold into the beaten whites. Beat in the butter and stir in the flour. Beat well and turn into greased bun tins or patty tins. Bake at 200 °C / 400 °F / Gas 6 for 10-15 minutes.





Sitemap - This page updated 02/10/2016 - Copyright © Glyn Hughes 2016


  BUILT WITH WHIMBERRY  

matrixstats