Almond Sponge Cake with Lemon Meringue Icing

Posted in - Bake & Mrs C.S. Peel's Recipes & Puddings on May 21st 2013 0 Comments

This cake is another from my great great Granny.  She calls it Ring cake and I don’t know why other than the tin perhaps.  A rock cake, which was my previous post, is a rock cake, and not overly thrilling.  This recipe however, is thrilling;  I am excited about the icing and while I realise that such icing is not a new to us, I did not expect to find it in a 1905 cookery book.  So thank you Granny Dot!

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Ingredients (the reason for the precise measurements in grams that they are directly translated from the lbs and oz measurements of the 1905 book)

85g/3oz sugar
112g/5 oz unsalted butter
3 eggs
112g/4 oz self-raising flour
56g/2 oz ground almonds
85g/3 oz sultanas (optional)

1.  Beat the butter and sugar to a light, fluffy cream.
2.  Add the eggs, beating each well in before adding the next.
3. Lightly stir in the sifted flour, ground almonds, and sultanas.
4.  Turn into a Victoria Sandwich tin, just one side, or a deeper tin,  8 inches circumference.
5.  Bake in a moderate oven (180 degrees C) for 20 minutes or until a skewer comes out dry.

Frosting for Cake 
This is the lemon meringue element.  The cake is also good with no icing.

Ingredients
225g/ 8oz sugar
80mls/1/2 gill of water (1900 term!)
the white of one egg
the juice of half a lemon

1.  Dissolve the sugar in the water (over a low heat)  and bring to the boil for 5 minutes.
2.  Stiffly whip the egg white and slowly pour in the syrup, whisking all the time (easiest in a mixer such as a Kitchenaid)
3.  Add the lemon-juice and when the icing is thick, pour over the cake.  (There is more icing than is needed here

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– what may be called a ‘chef’s perk’ with a cup of tea/coffee – or treat for the children, if they deserve it!)

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