Home › The Waldorf Kitchen › Dessert Cakes

Dessert Cakes

Mix well a quarter of a pound of butter beaten to a cream with a quarter of a pound of caster-sugar, a similar amount of ground rice, and half a teaspoonful of baking-powder. Beat up thoroughly three eggs, and then stir them into this mixture. Butter some small cake-tins, and pour in this preparation, and bake in a quick oven for ten to twelve minutes.

Eclairs (Coffee or Chocolate).

Put into a saucepan two gills of milk with two ounces of butter, set on the fire and stir with a wooden spoon; when boiling, add a quarter of a pound of well-sifted flour, and stir briskly for a couple of minutes. Stand the pan on a table, break in one egg, mix sharply for two minutes, break in a second egg, mix sharply again, and repeat with a third and a fourth egg. Place a small tube in a pastry-bag, and press out on a baking-sheet fifteen eclairs three inches in length, and bake in a hot oven for twenty minutes, then remove them and let cool. Open each eclair on one side with a pair of scissors, and, with a spoon, fill the interior with cream. Dip the eclairs, one by one, with the hand into icing. Lay them on a strainer and let cool. Dress on a dish with a folded napkin, and serve.