Home › The Principles of Cookery › Wafer Cakes

Wafer Cakes

Wafer cakes are excellent tea-cakes, and they do not take long to make, although a little practice is required to make them successfully. Beat three eggs quite light; wash rather less than a quarter of a pound of butter, so as to extract the salt from it, and mix with it a quarter of a pound of sifted sugar; add to the mixture the beaten eggs, a tea-spoonful of rose-water, and enough sifted flour to make a thin batter. Stir with a wooden spoon till the batter is perfectly smooth and so light that it will break when it falls against the side of the vessel. Heat the wafer-irons; not too hot, however, or the batter will burn. Grease the iron with butter tied in a linen rag, the rag being twice doubled; fill the iron with the batter, and then close it. Place it on the fire so that both sides will heat at once; if this cannot be done, turn the iron frequently. If properly managed the batter will be cooked in about two minutes.