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Updated: May 29, 2025
Beat with the yolks a cup and a half of sugar, three heaping tablespoonfuls of butter, two teaspoonfuls mixed spices, either beaten or powdered fine, one cup of tart dark jelly, one cup blackberry jam, and one cup sweet milk. Add last of all the egg-whites, mix in well, then pour in pans lined with rich paste, and bake until firm.
Beat fifteen minutes longer, then fold in with long strokes, the egg-whites beaten with a good pinch of salt until they stick to the dish. Barely mix them through the batter, then pour it into deep pans, or ovens, lined with double greased papers. The vessels also must be well buttered. Bake with quick heat, letting the cake rise well before browning.
Pour upon three egg-whites beaten very stiff, flavor with vanilla or bitter almond, and spread between layers. Orange Cake: Cream a cup of butter with two cups sugar, beat into it a cup of cold water, then add four cups flour thrice sifted with two teaspoonfuls baking powder, alternate the flour with three well-beaten eggs.
Unless specifically directed otherwise, separate the eggs, set the whites on ice till time to whip them, beat the yolks very, very light to a pale, frothy yellow, add the sugar, free of lumps, a cupful at a time, then the butter washed and beaten to a creamy froth, beat hard together for five minutes, then add alternately the flour and the egg-whites beaten to the stiffest possible froth.
Scrape out the pulp, throw away cores and skin. To a pint of pulp take four eggs, beat the yolks light with three cups of sugar and a cup of creamed butter, add the quince pulp, a little mace broken small or grated nutmeg, then half a cup of cream, and the egg-whites beaten stiff. Bake in a deep pan, and serve hot with hard or wine sauce.
Mix in gradually a teaspoonful of cinnamon, the same of cloves and allspice, half a cup of preserved ginger sliced very thin, and a very tiny dusting of black pepper and paprika. Beat smooth, then fold in the stiffly beaten egg-whites alternately with a cup of browned flour. If too thick to stir handily thin with a little milk or boiling water.
Fold in egg-whites stiffly beaten then add half cake Baker's chocolate melted, and three teaspoonfuls vanilla. Stir hard a minute, pour in deep, well greased pan, and bake in moderate oven. Add alternately one cup milk, and two cups flour with two teaspoonfuls baking powder sifted in it. Put in pan, and sprinkle thickly all over top with sugar and powdered cinnamon.
Flavor to taste, bake in layers, and put together with orange frosting made thus. Cook together till it threads the strained juice, and grated yellow peel of a large sweet orange with one cup sugar, then beat the hot syrup into two egg-whites whipped as stiff as possible. Beat smooth and spread while hot.
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