An "Imperial Cake"
Dear Aunt Daisy, I am sending you a recipe which was given to me by a friend whe comes from Vienna. I have had this cake quite often when visiting at her house, and it is really beautiful. There is no butter in it. Will you publish the recipe for the One Hundred Pound Prize Cake in your page in The Listener? I copied it down when you gave it over the air, and made it once, but have lost the paper; and it is really such a grand cake that I’m sure it would be of universal interest. : Now for the Imperial Cake recipe. A really good sized one takes five eggs, five ounces of sugar, five ounces of walnuts (put through the mincer), and three tablespoons of dry breadcrumbs. Cream the yolks of the eggs well with the sugar; fold in the stiffly beaten whites; and then the walnuts gradually and lastly the breadcrumbs. Bake slowly in a moderate oven. To make a smaller one, use three eggs, three and a-half ounces of sugar, three and a-half ounces of walnuts and one and a-half tablespoons of breadcrumbs.-‘ Summer" (Christchurch). Many thanks for the interesting Imperial Cake. Here is the recipe you want.
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Bibliographic details
New Zealand Listener, Volume 2, Issue 33, 9 February 1940, Page 45
Word Count
207An "Imperial Cake" New Zealand Listener, Volume 2, Issue 33, 9 February 1940, Page 45
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