How To Whisk Eggs For Light Rich Cakes

Break them one by one, and separate the yolks from the whites: this is done easily by pouring the yolk from one half of the shell to the other, and letting the white drop from it into a basin beneath. With a small three-pronged fork take out the specks from each egg as it is broken, that none may accidentally escape notice. Whisk the yolks until they appear light, and the whites until they are a quite solid froth; while any liquid remains at the bottom of the bowl they are not sufficiently beaten: when a portion of them, taken up with the whisk, and dropped from it, remains standing in points, they are in the proper state for use, and should be mixed into the cake directly.

Pound Cake

Mix, as directed in the foregoing receipt, ten eggs (some cooks take a pound in weight of these), one pound of sugar, one of flour, and as much of butter. A glass of brandy and a pound of currants may be added very gradually just before the cake is put into the oven, with any spice that is liked; and two or three ounces of candied orange or lemon-rind, sliced thin, or an ounce of caraway-seeds, may supply the place of all. A cake made with half the quantity of the ingredients must be baked one hour.

Rice Cake

Take six eggs, with their weight in fine sugar, and in butter also, and half their weight of flour of rice, and half of wheaten flour; make the cake as directed for the Madeira or almand cake, but throw in the rice after the flour: then add the butter in the usual way, and bake the cake about an hour and ten minutes. Give any flavour that is liked. The butter may be altogether omitted. This is a moderate-sized cake.

Eggs, in the shell, 6; their weight in butter and in sugar; half as much flour of rice, and the same of wheaten flour: 1 hour, 10 minutes.

White Cake

Beat half a pound of fresh butter to a cream, add to it an equal weight of dried and sifted sugar, the yolks and whites of eight eggs, separately whisked, two ounces of candied orange-peel, half a teaspoonful of mace, a glass of brandy, one pound of flour strewed in by degrees, and last of all a pound and a quarter of currants. Directly it is mixed send the cake to a well-heated oven, and bake it for a couple of hours. Four ounces of beaten almonds are sometimes added to it.

Butter, 1/2 lb.; sugar, 1/2 lb.; eggs, 8; mace, 1/2 teaspoonful; brandy, 1 wineglassful; flour, 1 lb.; candied peel, 2 ozs.; currants, 1 1/4 lb.: 2 hours.

Queen Cakes

To make these, proceed exactly as for Sutherland puddings (see Chapter XVII (Boiled Puddings).), but allow ten eggs for the pound of sugar, butter, and flour, and when these are all well mixed, throw in half a teaspoonful of mace, and a pound of clean dry currants. Bake the cakes in small well-buttered tin pans (heart-shaped ones are usual), in a somewhat brisk oven, for about twenty minutes.

A Good Light Bun

Break quite small three ounces of good butter into a pound and a quarter of flour, stir into the middle of these a spoonful and a quarter of solid, well-purified yeast, mixed with something more than a quarter-pint of warm milk, and leave it to rise before, but not close to the fire, for an hour, or longer, should it not then appear extremely light. Add to three eggs, properly whisked, a few spoonsful of warm milk, strain and beat them to the bun; next, mix with it six ounces of pale brown sugar, six of well-cleaned currants, and the grated rind of a small lemon, or some nutmeg, if preferred; or, in lieu of either, slice into it an ounce and a half of candied orange-rind. Let it again rise for an hour, then beat it up lightly with a wooden spoon, put it into a buttered pan, and bake it in a brisk oven for nearly or quite an hour. An additional ounce of butter will improve it.

Flour, 1 1/4 lb.; yeast, 1 1/4 tablespoonful: 1 hour, or more. Eggs, 3; milk, in all not 1/2 pint; sugar, 6 ozs.; currants, 6 ozs.; lemon-grate, nutmeg, or candied orange-rind, at pleasure: 1 hour. Baked nearly or quite an hour; brisk oven.