Little Alexandra Cakes

Put into a stewpan or egg bowl four large fresh eggs, four ounces of fine castor sugar, twelve drops of essence of vanilla, and one ounce of powdered vanilla chocolate; whip these over a stewpan containing boiling water until the mixture is just warm, remove from the fire and whip it till cold and thick, then add to it three ounces of fine flour that has been warmed and passed through a wire sieve. Brush over a saute pan with warm butter and line it with a buttered paper, sprinkle over with castor sugar and flour mixed together in equal quantities, and pour the prepared mixture into it to the depth of about half an inch; put the saute pan in a moderate oven and bake the mixture for twenty-five to thirty minutes; then turn it out, and when cool split it with a knife from the side into two slices. Place a layer of almond icing (vol. i. p. 41) of equal thickness on one of the slices, pressing it well down with a palette knife; then place the other slice on top of this, and pour over the cake a Maraschino and coffee glace (as below); let this get set, and when quite cold dip a knife into boiling water and then cut the cake crosswise into strips about one and a half inches long; dish up on a dish-paper, and serve for a dinner sweet, to hand with ice or a macedoine of fruits, or for any cold collation, or they may be served for dessert.

Maraschino And Coffee Glace For Little Cakes A L'alexandra

Mix together three-quarters of a pound of Marshall's Icing Sugar, one and a half tablespoonfuls of Maraschino syrup or liqueur, and two tablespoonfuls of warm water; then just warm over the fire, add about a teaspoonful of coffee essence, and draw a fork through the glace, which will give it a mottled appearance; then pour it over the cake as described above.

Adeline Cake

Take a quarter-pound of butter, work it into a nice creamy state, mix into it three ounces of castor sugar, and work it again for about six to eight minutes; then stir into it six ounces of fine flour that has been sifted and three whole raw eggs, three tablespoonfuls of cream, the finely-chopped zest of one lemon and one orange; colour with carmine to a very pale salmon colour, then mix in three ounces of dried cherries that are cut up into little pieces, and three-quarters of an ounce of Cowan's Baking Powder mixed with a pinch of ground clove. Have a plain cake-tin greased and lined with greased paper, sprinkle it all over with finely-shredded blanched almonds, put the mixture into the mould and bake for forty to fifty minutes; then turn out and remove the paper, and serve for tea, luncheon, etc. This can also be baked in small moulds.

Rose Almond, Cake

Take six ounces of Marshall's Icing Sugar, mix it till like cream with three ounces of good butter, add a wineglass of rose water, six ounces of fine sifted flour; work well together, then mix in six ounces of ground almonds with six raw yolks of eggs, six drops of almond essence, a teaspoonful of vanilla essence; colour with liquid carmine, and add half an ounce of Cowan's Baking Powder. Whip the whites of the eggs stiffly and add to the former mixture; put a square fleur mould that has been brushed over with warm butter and then dusted with ground almonds on three or four folds of well-buttered foolscap paper, put in the cake mixture and place in rather a quick oven for forty to sixty minutes; then take up and leave in the tin till somewhat cooled before turning from the tin, which is done by taking out the pegs when the cake is quite cold. Ice it over with Maraschino glace (vol. i.) coloured red and flavoured with rose water, and sprinkle the top with crystallised rose leaves, and the edge with blanched and shredded pistachio nuts, and serve for ball supper, tea, tennis, etc.