Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cake | not in our table | 0 |
| Icing | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3/4 cupful of butter
- 1-1/4 cupfuls of powdered sugar
- 2 cupfuls of flour
- 1/4 teaspoonful of soda
- one teaspoonful
- 6 eggs
- two lines down the length of the cake
- three sections
- one inch broad
- two dots of icing on each slice
Directions
Whites of 6 eggs. 3/4 cupful of butter. 1-1/4 cupfuls of powdered sugar. 2 cupfuls of flour. Juice of half a lemon. 1/4 teaspoonful of soda.
Sift the soda with the flour three times; cream the butter and add the flour to it; whip the eggs to a stiff froth and add the sugar, then beat them gradually into the butter and flour, and add the lemon-juice. When it is thoroughly mixed and smooth put it into a biscuit or flat tin, so it will make a layer one and a half inches thick when done. Bake it in a moderate oven; while it is still warm spread it with royal icing (see page 483). Before the icing fully hardens, mark two lines down the length of the cake, dividing it into three sections, then across in even lines, giving slices one inch broad and about two and a half inches long; to do this hold over it a straight edge and mark it with the back of a knife. Put into a pastry bag some of the frosting, made a little stiffer with sugar, and place two dots of icing on each slice. This cake may be made with baking-powder, using one teaspoonful and mixing it in the usual way. It will then be a lighter cake and should be baked in a loaf; the first gives a firm, fine-grained cake.