Savoy cake

Large, airy cakes such as this one were extremely difficult to make in the temperamental ovens of the 19th century. They really tested the chef’s skill. In The Modern Baker, Confectioner and Caterer, published in 1907, author John Kirkland said that the shape of copper Savoy cake moulds was often too complicated to be practical. That’s why less intricate copper pudding moulds were often used for the Savoy cake instead.

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