Home › The Principles of Cookery › REVOLUTION CAKE (sometimes called Lafayette Cake)

REVOLUTION CAKE (sometimes called Lafayette Cake)

Take a Savoy or Madeira cake which has been baked in a plain square mould, and cut it into slices a quarter of an inch in thickness. Spread some jam over these, and place five or six slices together, one on the top of the other. Whisk the whites of two eggs thoroughly, add half a pound of finely-sifted sugar, and a dessert-spoonful of lemon-juice or orange-flower water. Whisk the mixture until quite smooth, spread it evenly over the cake with the back of a spoon, and mark the shape of the pieces into which it is afterwards to be cut. Place the cake in a very cool oven to dry the icing. Two or three drops of cochineal will give it a rose tint. Time, half an hour to prepare. Probable cost, 1s. 6d. Sufficient, one cake for three or four persons.