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avvy

snow cake

About 50 years ago I remember a cake called a snow cake ,it was a pure white madera type cake Does anyone happen to have the recipe?
Eschra

this is a version from Mrs Beeton books with the original one below the slightly more modern version:

Snow Cake
225g (8oz) Arrowroot
110g (4oz) Caster Sugar
110g (4oz) Butter
1 Egg
1 Lemon, juice only

Cream the butter, add the well beaten egg then add the other ingredients.
If the mixture is not light enough, add another egg and beat for 15 minutes, until it turns white and light.
Line a flat tin, with raised edges, with a sheet of buttered paper.
Pour in the mixture.
Put it into the oven.
It must be rather slow and the cake not allowed to brown at all.
If the oven is properly heated, 1 to 1 hour will be found long enough to bake it.
Let it cool a few minutes, then with a clean sharp knife cut it into small square pieces, which should be gently removed to a large flat dish to cool before putting away.
This will keep for several weeks.

Time: 1 to 1 hour.
Seasonable at any time.

SNOW-CAKE

1777. INGREDIENTS - 1/2 lb. of tous-les-mois, 1/4 lb. of white pounded sugar, 1/4 lb. of fresh or washed salt butter, 1 egg, the juice of 1 lemon.

Mode - Beat the butter to a cream; then add the egg, previously well beaten, and then the other ingredients; if the mixture is not light, add another egg, and beat for 1/4 hour, until it turns white and light. Line a flat tin, with raised edges, with a sheet of buttered paper; pour in the cake, and put it into the oven. It must be rather slow, and the cake not allowed to brown at all. If the oven is properly heated, 1 to 1-1/4 hour will be found long enough to bake it. Let it cool a few minutes, then with a clean sharp knife cut it into small square pieces, which should be gently removed to a large flat dish to cool before putting away. This will keep for several weeks.

Time - 1 to 1-1/4 hour.

Average cost, 1s. 3d.

Seasonable at any time.
avvy

Thanks Eschra
I will make that tomorrow
Eschra

Sorry the version I remember of the recipe out the old Mrs Beeton book, and that I pulled off online just now via google (as I am at work) doesn't give the temperatures etc.

However some american sites also give versions of this recipe so you might be able to use temperature suggestions off them to work it out.

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