Sweet Baked Goods Lafayette Cake (& Savoy Biscuit)

lafayette cakes
(from The Complete Biscuit and Gingerbread Baker's Assistant, by George Read, 1854)

Ingredients:

1/2 lb. butter​

1/2 lb. sugar​

1/2 lb. flour​

6 eggs​

1/4 oz. volatile salt pounded fine​

raspberry or other jam​

Instructions:

1/2 lb. of butter, 1/2 lb. of sugar, 1/2 lb. of flour, 6 eggs, 1/4 oz. of volatile salt pounded fine.​

​

Mix as pound cakes. Bake them in round flat tins about a quarter of an inch deep, or drop some of the paste on white-brown paper, and spread it out into a round thin cake, six inches in diameter; this will make twelve cakes; bake them in a moderate oven on tins; take them off the paper when baked; spread some raspberry or other jam on the surface of two of them, and put three together; trim round the edges with a knife, and divide them into four, six, or eight parts, according to the price they are sold at.​

lafayette cake
(from Every Lady's Cook Book, by Mrs. T. J. Crowen, 1856)

Ingredients:

savoy biscuit recipe:​

6 eggs, separated​

more than 1/2 lb. sugar​

1/2 lb. flour​

tsp. essence of lemon​

butter for pans​

jelly or jam​

icing​

Instructions:

Make a Savoy biscuit, and bake it in a tin pan with straight sides; when cold cut it in thin slices (a quarter of an inch thickness); spread each with jelly or jam, and put it together again, three or four slices for each cake, or put them all together; ice the cake on the top and sides, and serve cut in quarters.​

savoy biscuit
(from Every Lady's Cook Book, by Mrs. T. J. Crowen, 1856)

Ingredients:

6 eggs, separated​

more than 1/2 lb. sugar​

1/2 lb. flour​

tsp. essence of lemon​

butter for pans​

Instructions:

Beat the whites of six eggs to a froth, and the yolks with rather more than half a pound of sugar; then add half a pound of flour, and a teaspoonful of essence of lemon; butter small tin pans; nearly fill them, and bake in a quick oven.​

 

[donna]

They sound good.