|
|
 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.  |
|
MORE FROM Foods of England... Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● Royalty ● 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: [email protected] COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022 BUILT WITH WHIMBERRY |