Original Receipt in 'The Encyclopedia of Cookery' by Theodore Garrett (Garrett 1891);African Cakes. - Separate the yolks and whites of fifteen eggs, beat the yolks with 1lb. of caster sugar, and sift in 31 breakfast-cupfuls of flour; when quite smooth, whip the whites of the eggs, and stir them in with the yolks; put the mixture in a biscuit-bag with a funnel about fin. in diameter, and press out pieces of paste on to a buttered baking-sheet, making them about the size of a penny. Put them in the oven, and bake for half-an-hour. When they are done they should be of a light colour; take the Cakes off the tin and let them cool. Scoop a little out of the centre of each round, fill each hollow with a little sweetened vanilla-flavoured whipped cream, and put one Cake over another; when all are done this way, ice them over with chocolate icing, and serve when the icing is cold.
Original Receipt from 'Saleable Shop Goods for Counter-Tray and Window:' by Frederick T Vine (Vine 1907)No. 53.- African Cakes.
2 lbs Soda Flour (No 1); ½ lb Sugar
6 oz Butter; 3 Eggs
Milk
Mode, - Cream up the butter and sugar, adding the eggs in the usual manner; mix in the flour with the milk, rather stiff, but not too tight; turn on to the board, dry over, and scale off into 5 ½ oz. pieces; divide in two; mould up round; flatten out under your hand; cut once across the top with a scraper; wash over with egg and milk, turn over on to coarse sugar-nibs, and place on to flat greased tins, and bake in a hot oven. Sell at 1d. each.