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📝 Description
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🥘 Ingredients
1/2 lb. of _tous-les-mois_, 1/4 lb. of white pounded sugar, 1/4 lb. of fresh or washed salt butter, 1 egg, the juice of 1 lemon.
👨🍳 Method
Beat the butter to a cream; then add the egg, previously well beaten, and then the other ingredients; if the mixture is not light, add another egg, and beat for 1/4 hour, until it turns white and light. Line a flat tin, with raised edges, with a sheet of buttered paper; pour in the cake, and put it into the oven. It must be rather slow, and the cake not allowed to brown at all. If the oven is properly heated, 1 to 1-1/4 hour will be found long enough to bake it. Let it cool a few minutes, then with a clean sharp knife cut it into small square pieces, which should be gently removed to a large flat dish to cool before putting away. This will keep for several weeks.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Mrs. Beeton's Snow-Cake, expecting a simple sponge, but ended up with a delightful, lemon-scented curiosity. The real surprise was the texture — it wasn't the light, airy cake I'd anticipated. Instead, it was dense and velvety, reminiscent of a cross between a pound cake and a buttercream. The secret, I found, was in the lengthy beating of the batter, which incorporated an incredible amount of air. It was like whipping up a meringue, but with a richer, more indulgent base. This cake is perfect for the vintage enthusiast or the weeknight cook looking to try something new. It's a breeze to mix together, and the slow baking process means you can set it and forget it. The result is a unique, old-fashioned treat that's sure to impress. I found it best enjoyed thinly sliced, with a strong cup of tea.
