Original Receipt from British Food TrustSuffolk Cakes
Very light but rich-tasting little cakes, very quick and easy to make.
This recipe comes from a nineteenth century manuscript of recipes collected for her own use by a certain Mrs. Anstey, cook to several well-to-do families in Suffolk.
Ingredients
110 Gram Butter (4 oz)
4 Eggs
225 Gram Caster sugar (8 oz)
1/2 Lemon, zest only
110 Gram Self raising flour (4 oz)
Method
Makes about 14 cakes
Warm the butter so that it is just liquid but not at all coloured. Separate the eggs and beat the whites until they just hold a peak.
Beat the yolks, add the sugar and lemon zest and fold into the beaten whites. Beat in the butter and stir in the flour. Beat well and turn into greased bun tins or patty tins. Bake at 200 °C / 400 °F / Gas 6 for 10-15 minutes.