1. Small pound cakes and tins in which they were baked. 2. Orange-quarter cakes and baking tin. 3. Shell-shaped genoese cakes and baking tin.
same weight of butter
same weight of sugar
same weight of flour
1 saltspoonful of salt
1/2 teaspoonful of vanilla or almond, or 1 tablespoonful of brandy
Beat the butter and sugar together until very light and creamy; add the salt and flavoring; then add the eggs one at a time and beat each one well before adding the next. Beat the mixture for fifteen to twenty minutes; then stir in lightly the sifted flour and turn it into a pan, filling it three quarters full. This cake can be used for layers, rolls, canary pudding, or can be cut into small forms for fancy cakes. Bake slowly about forty minutes.