TWO CAKES. Lady Cake. — Ingredients: Six ounces of flour, six ounces of butter, half a pound of sugar, the whites of nine eggs, almond essence. Method* Beat the butter to a cream, add the sugar gradually, and beat until it is all creamy • whip the whites of the eggs to a stiff froth, add them to the mixture, and lastly beat in the flour; add th© elmond flavoring, beat for fifteen minutes, and pour into a caketin lined with greased paper. Bake in a moderate oven for about one hour and a half until done through. It should not be cut until twenty-four hours after it is baked. Madeira Cake.—lngredients: Four eggs, six ounces of loaf sugar, six ounces of flour, four ounces of butter, one lemon, half a teaspoonful of carbonate of scda. Method: Whisk ihe eggs until they are very light, then add by degrees the pounded sugar, the butter melted, the grated lemonpeel, and the flour; beat all well together; just before putting into the mould add the carbonate of soda and juice of tho lemon; bake carefully for an hour. For a tea for these afternoon cakes select the New Crescent Blend; it is a tea with a reputation. It is absolutely the finest 2s tea on the market, pleasing to the palate, soothing and satisfying:. Your grocer sells it for a certainty.
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Bibliographic details
Marlborough Express, Volume XLV, Issue 64, 16 March 1911, Page 5
Word Count
227Page 5 Advertisements Column 6 Marlborough Express, Volume XLV, Issue 64, 16 March 1911, Page 5
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