SMALL ICED CAKES
These cakes are light and quickly made. Cream 3oz. butter with 3oz. or castor sugar. —Sift in 4oz. of selfraising flour, then the beaten yolks of two eggs. Add the finely-grated rind of a lemon, and beat well. Whisk stiffly the whites of the two eggs and fold them into the mixture very lightly. Half fill small greased patty tins, and bake at once in a quick oven for 15 to 2u minutes. When cold, ice thinly with pink icing made by adding a tablespoonful of water to 4oz. of icing sugar. Colour with a few drops of cochineal, and warm gently until it is soft enough to run.
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https://paperspast.natlib.govt.nz/newspapers/NZH19340922.2.185.50.4
Bibliographic details
New Zealand Herald, Volume LXXI, Issue 21912, 22 September 1934, Page 7 (Supplement)
Word Count
112SMALL ICED CAKES New Zealand Herald, Volume LXXI, Issue 21912, 22 September 1934, Page 7 (Supplement)
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