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Suffolk 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.

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)
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.

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