Almond Sponge Cake with Lemon Meringue Icing
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!
Ingredients (the reason for the precise measurements in grams that they are directly translated from the lbs and oz measurements of the 1905 book)
112g/5 oz unsalted butter
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.
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
– what may be called a ‘chef’s perk’ with a cup of tea/coffee – or treat for the children, if they deserve it!)