10–12
cakesEasy
15 min
Published 1861
The following is a suitable mixture for small cakes; it can be varied in many ways.
Beat the fat and sugar until creamy and white. Whisk the egg and add gradually; beat well between each addition. Sift together the flour, salt and baking-powder. Gently stir flour, etc., into creamed fat; add milk or water to make a soft dropping consistency (water is considered best). Half-fill greased bun tins with the mixture and bake in a fairly hot to moderate oven (375°–350° F</
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