Basic Recipe

Rich Cakes—Small

Preparation info

  • 10–12

    • Difficulty


    • Ready in

      15 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

The following is a suitable mixture for small cakes; it can be varied in many ways.


  • 2 oz. butter or margarine
  • 2 oz. castor sugar
  • 1 egg
  • 3 oz. self-raising flour or 3 oz. plain flour and 1 level teasp. baking-powder
  • pinch of salt
  • water or milk as required


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., Gas5–4).