Peach Cakes

Original Recipe

Take the yolks and whites of five eggs and beat them separately (the whites to a stiff froth.) Then mix the beaten yolks with half a pound of pulverized and sifted loaf or crushed sugar, and beat the two together thoroughly. Fifteen minutes will be none too long for the latter operation if you would have excellence with your cakes. Now add half a pound of fine flour, dredging it in a little at a time, and then put in the whites of the eggs, beating the whole together for four or five minutes. Then with a large spoon, drop the batter upon a baking tin, which has been buttered and floured, being careful to have the cakes as nearly the same size as possible and resembling in shape the half of a peach. Have a quick oven ready and bake the cakes about ten minutes, watching them closely so that they may only come to a light brown color. Then take them out, spread the flat side of each with peach jam, and stick them together in pairs, covering the outside with a thin coat of icing, which when dry can be brushed over on one side of the cake, with a little cochineal water.

Ingredients

grocery
  • 1 stiff froth
  • 10 yolks with half a pound of pulverized and sifted loaf or crushed sugar
  • 2 together thoroughly
  • 1 too long for the latter operation if you would have excellence with your cakes
  • 1 pound of fine flour
  • 1 little at a time
  • 4 or five minutes
  • 1 large spoon
  • 1 baking tin
  • 1 peach
  • 1 quick oven ready and bake the cakes about ten minutes
  • 1 light brown color
  • 1 thin coat of icing
  • 1 side of the cake
  • 1 little cochineal water

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Instructions

  1. 1

    Take the yolks and whites of five eggs and beat them separately (the whites to a stiff froth.) Then mix the beaten yolks with half a pound of pulverized and sifted loaf or crushed sugar, and beat the two together thoroughly.

  2. 2

    Fifteen minutes will be none too long for the latter operation if you would have excellence with your cakes.

  3. 3

    Now add half a pound of fine flour, dredging it in a little at a time, and then put in the whites of the eggs, beating the whole together for four or five minutes.

  4. 4

    Then with a large spoon, drop the batter upon a baking tin, which has been buttered and floured, being careful to have the cakes as nearly the same size as possible and resembling in shape the half of a peach.

  5. 5

    Have a quick oven ready and bake the cakes about ten minutes, watching them closely so that they may only come to a light brown color.

  6. 6

    Then take them out, spread the flat side of each with peach jam, and stick them together in pairs, covering the outside with a thin coat of icing, which when dry can be brushed over on one side of the cake, with a little cochineal water.

Sources & Citations

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Recipe by Mrs. F.L. Gillette from The White House Cook Book (1887)