|
|
 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 TrustSuffolk 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.  |
|
MORE FROM Foods of England... Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● 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 and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ● Email: editor@foodsofengland.co.uk COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022 BUILT WITH WHIMBERRY |