Dessert
Daisy cake
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Beat the yolks of four eggs very light with a cupful of sugar.
- Cream a quarter of a pound of butter and stir into the beaten egg and sugar, then add a gill of water into which three teaspoonfuls of cream have been stirred, and flavor with vanilla extract.
- Now fold in one and a half cupfuls of flour that have been sifted with two even teaspoonfuls of baking-powder.
- For the white part cream a half cupful of butter with one and a half cupfuls of sugar, add a cupful of lukewarm water and two and a half cupfuls of flour that have been sifted with two teaspoonfuls of baking-powder.
- Add the juice and rind of one lemon, and fold in the stiffened whites of the four eggs.
Historical transcription
Source method
- 1
Beat the yolks of four eggs very light with a cupful of sugar. Cream a quarter of a pound of butter and stir into the beaten egg and sugar, then add a gill of water into which three teaspoonfuls of cream have been stirred, and flavor with vanilla extract. Now fold in one and a half cupfuls of flour that have been sifted with two even teaspoonfuls of baking-powder. If this quantity makes the batter too stiff, add less, as some flours thicken more than others. Bake in layers. These form the yellow part of the cake. For the white part cream a half cupful of butter with one and a half cupfuls of sugar, add a cupful of lukewarm water and two and a half cupfuls of flour that have been sifted with two teaspoonfuls of baking-powder. Beat hard. Add the juice and rind of one lemon, and fold in the stiffened whites of the four eggs. Bake in layers. When cold, put the layers together, alternating yellow and white, using a boiled icing filling. Use the same icing for the top, coloring it with grated orange peel. When this frosting is firm, make a plain white boiled icing and, with a pastry tube, make of it the form of a daisy on top of the other icing.
Nutrition pending
No invented nutrition numbers.
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