Name: Sally Lunn’s Cake
Total time: 1 h 30 min
Cuisine: United Kingdom
Ingredients: The finest flour 1 lb.; eggs 3 yolks and 2 whites; good small beer yeast (or its equivalent 1 oz. in compressed yeast) 3 large tablespoonfuls; good rich cream (or evaporated milk) ½ pint (8 oz.); a little salt; butter half a pound, to spread on the cake.; warm water sufficient to make into dough

Preparation info

Difficulty
Medium
Ready in
1 hr 30

Appears in

Good Things in England

By Florence White

Published 1932

About

Ingredients

The finest flour 1 lb.
eggs 3 yolks and 2 whites

Method

Beat the eggs and strain them.
If using compressed yeast cream it with sugar.
Then whisk the eggs up well with the yeast and cream.
And as much warm water as will lightly wet the flour and all the above ingredients well together.
With a light hand add a little salt.
Before you knead it, set it before the