Memorial\cake2.htm

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More English Sweets

The Seed Cake has existed in various forms since the
Middle Ages, and was one of England's most popular cakes. The following cake is a very popular one.

LEMON-POPPY SEED CAKE

1 1/4 cups sugar 1/3 cup vegetable oil

2 eggs 1 1/4 cups milk

1/4 cup fresh lemon juice * 3 cups all-purpose flour

1 Tbsp. grated lemon ring *1 tsp. baking powder

2 tsp. pure vanilla extract *1 tsp. baking soda

Vegetable cooking spray *1/4 tsp. salt

*2 1/2 Tbsp. poppy seeds

Combine 1 1/4 cups sugar and 1/3 cup oil in a large bowl, beating well at medium speed of an electric mixer. Add eggs, 1 at a time, beating mixture well after each addition.
     Combine 1 1/4 cups milk and 1/4 cup lemon juice.
   *Combine flour and next 4 ingredients; add to sugar mixture alternately with milk mixture, beginning and ending with flour mixture. Mix well after each addition. Stir in 1 tablespoon grated lemon rind and pure vanilla.
     Pour batter into a 12 cup Bundt pan coated with cooking spray. Bake at 350 degrees for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan
10 minutes; remove from pan. Cool on a wire rack.

1/3 cup sifted powdered sugar 1 tsp. grated lemon rind
2 tsp. fresh lemon juice 1/2 tsp. milk

Combine powdered sugar and next 3 ingredients; stir well.
Brush over cake. Yield: 16 servings (serving size: 1 slice).

Ginger Cake with spiced Whipped Cream

1 1/2 cups flour 2 tsp. baking powder

1/2 tsp. salt 2 tsp. ground ginger

2 tsp. ground cinnamon 1 tsp. ground cloves

1/4 tsp. grated nutmeg 2 eggs

1 cup granulated sugar 1 cup whipping cream

1 tsp. pure vanilla extract powered sugar, for sprinkling

     Preheat the oven to 350 degrees. Grease a 9 inch
square baking pan.
     Sift the flour, baking powder, salt, ginger, cinnamon, cloves, and nutmeg into a bowl. Set aside.
     With an electric mixer, beat the eggs on high speed until very thick, about 5 minutes. Gradually beat in the sugar.
     With the mixer on low speed, beat in the flour mixture alternately with the cream, beginning and ending with the
flour. Stir in the pure vanilla.
     Pour the batter into the prepared pan and bake until the top springs back when touched lightly, 35 - 40 minutes.
Let cool in the pan on a wire rack for 10 minutes.

SPICED WHIPPED CREAM

3/4 cup whipping cream 1 tsp. confectioners' sugar

1/4 tsp. ground cinnamon 1/4 tsp. ground ginger

1/8 tsp. grated nutmeg

Combine the ingredients in a bowl and whip until the cream will hold soft peaks.
Sprinkle confectioners' sugar over the hot cake, cut in 9 squares, and serve with spiced whipped cream.

LEMON SQUARES

2 cups flour 1/2 cup confectioners' sugar

1/4 tsp. salt 3/4 cup (1 1/2 sticks) cold butter

1 tsp. cold water 4 eggs

2 cups sugar 1/4 cup flour

1/2 tsp. baking powder 1 tsp. grated lemon rind

1/4 cup fresh lemon juice - confectioners' sugar for dusting

     Preheat the oven to 350 degrees. Sift the flour, confectioners' sugar, and salt into a mixing bowl. Using your
fingertips or a pastry blender, rub or cut in the butter until the mixture resembles coarse crumbs. Add the water and toss lightly with a fork until the dough will form a ball.
     Press the dough evenly over the bottom of an ungreased
9 X 13-inch baking dish. Bake until light golden brown, 15-20 minutes. Remove from oven and let cool slightly.
     Meanwhile, with an electric mixer, beat together the eggs, granulated sugar, flour, baking powder, and lemon rind and juice. Pour the lemon mixture over the baked crust. Return to the oven and bake 25 minutes. Let cool, in the baking dish, on a wire rack. Before serving, sprinkle the top with
confectioners' sugar. Cut into squares with a sharp knife.

LEMON CURD

This is not a jam, of course, but even so it is a summer-flavoured preserve. Its delicious sharpness means

that it is very much to modern tastes, while its soft thick texture and yellow opacity go well with brown bread-and-butter and with the scones. It also makes an

unusual filling for a Victoria Sandwich cake.

grated rind and juice of 2 lemons
1 medium egg
3 Tbsp. butter
1/4 cup superfine sugar

Beat the rind, juice and egg together in a heatproof bowl. Cream the butter and sugar and stir in to the lemon-scented mixture. Stand the basin over a pan of hot water; stir and beat occasionally until it thickens to bulky creaminess.
Pour into a serving dish or jar, and cover.

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VICTORIA SANDWICH

It's a sweet cake finger sandwich

This was named in honour of Queen Victoria, who relished the new craze for tea-parties. The invention of baking powder in 1855 meant that there was no longer need for lengthy egg beating, and baking cakes became a much easier business altogether as a result. Here, butter is added to the classic sponge mixture, resulting in a more substantial cake which keeps for a day or two. Simple to make, it should be every child's first recipe.

8 Tbsp. (1 stick) butter 1/2 cup sugaar
2 eggs, beaten 1 cup self-rising flour

FILLING
4 Tbsp. Strawberry Jam or Lemon Curd
2/3 cup heavy cream (whipped)

Lightly butter the cake tins and line with grease-proof or wax paper. Cream the butter and sugar untill light and fluffy. Add the eggs gradually, beating well. Sift the flour and fold it in with a large metal spoon. Stir lightly but thoroughly. Turn the mixture into the tins and smooth the tops with a palette knife or spatula for evenness. Bake for 20 minutes.
When cool, sandwich together with jam or curd and whipped cream as well. * I use 2 (7-inch) square shallow pans and
cut the sandwich in finger length size. The sandwich will
be about 1-inch thick and 3-inches in length.

How To Make A Perfect Pot Of Tea

Popular English Tea Sandwiches

The Authentic English Scone and Sweets

Afternoon Tea For Two

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