Home › The World's Kitchen › Birthday Cake

Birthday Cake

Place in a basin twelve egg yolks with two ounces sugar, a teaspoon vanilla essence, and sharply whisk for fifteen minutes. Work a pound of fresh butter in a bowl with a wooden spoon for five minutes, add to yolks, mix well, beat up whites of the twelve eggs to a stiff froth and add to yolks. Mix with a skimmer until well amalgamated, add one and a half pounds sifted flour with two saltspoons salt, and gently but thoroughly mix with the skimmer. Have a lightly buttered, plain, flat mould eight inches wide and three inches high, line interior with a buttered paper, drop in preparation, neatly smooth surface, set in oven for one and a half hours, remove, let rest for one and a half hours, then turn on a wire pastry grating and remove paper. Mix in a bowl four ounces glazed sugar, the white of an egg, and evenly spread sugar over cake. Decorate surface with assorted candied fruits cut in very small pieces, place cake on silver dish with a folded napkin, arrange small candles all around and light them just before sending to table.