How long and how should the cake be baked?

The cake bakes for about 1 hour in a good hot oven, in a tin that is greased and coated (with flour or breadcrumbs).

Why is rice flour used in this cake?

The recipe uses 300 g rice flour to only 125 g wheat flour. The rice flour gives the cake a drier, more crumbly and fine-grained texture than a plain wheat-flour cake – typical of English tin cakes.

In what order are the ingredients mixed?

Butter and sugar are creamed until pale, then the egg yolks are added, then sifted wheat flour and rice flour with the baking powder stirred in, and finally the stiffly whipped egg whites.

Where does the recipe come from?

From Henriette Schønberg Erken's 'Stor kokebok' (Great Cookbook) of 1914, page 555. The cake makes about 10 servings.

English Tin Cake

Name: English Tin Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 10 servings
Cuisine: Norwegian
Ingredients: 150 g butter (room temperature); 150 g sugar; 3 pcs eggs (separated into yolks and whites); 300 g rice flour; 125 g wheat flour (sifted); 2 tsp baking powder (stirred into the rice flour)

English tin cake from Erken 1914: a creamed butter batter with rice flour and wheat flour, baking powder and stiffly whipped egg whites, baked 1 hour in a greased and coated tin.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 555 (falt i det fri)

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About the dish

A light tin cake where rice flour gives a fine, dry crumb. The recipe begins at the bottom of page 555 and continues with the method on page 556.

How to make it

1
Make the batter
Cream the butter and sugar until pale. Add the egg yolks one at a time.
2
Flour
Mix in the sifted wheat flour and the rice flour with the baking powder stirred in.
3
Egg whites
Whip the egg whites until stiff and gently fold them into the batter.
4
Baking
Fill the batter into a greased and coated tin and bake about 1 hour at about 175 °C (345 °F).

Changes from the original

Measurements have been converted to modern units, and 'a good hot oven' has been estimated at about 175 °C (345 °F). The steps have been numbered.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 555) → 1949 (korrekturlest, s. 647)~49% av teksten endretfjernetlagt til

~~150~~ Ingredienser: 120 gr. smør 150 gr. sukker 3 egg ~~300~~ 25 gr. ~~rismel 125~~ mandler 250 gr. hvetemel 2 ~~teskeer bakepulver.~~ teskjeer bakepulver Smør og sukker røres hvitt, ~~tilsættes eggeblommerne,~~ tilsettes eggeplommene, det ~~sigtede hvetemel, rismelet~~ siktede hvetemel hvori bakepulveret er utrørt, og de stivvispede ~~eggehviter. Haves~~ eggehviter, de støtte mandler og 50 gr. rosiner. Has i smurt og ~~strøet~~ strødd form og steker 1 time i godt varm ovn.

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Frequently asked questions

How long and how should the cake be baked?: The cake bakes for about 1 hour in a good hot oven, in a tin that is greased and coated (with flour or breadcrumbs).
Why is rice flour used in this cake?: The recipe uses 300 g rice flour to only 125 g wheat flour. The rice flour gives the cake a drier, more crumbly and fine-grained texture than a plain wheat-flour cake – typical of English tin cakes.
In what order are the ingredients mixed?: Butter and sugar are creamed until pale, then the egg yolks are added, then sifted wheat flour and rice flour with the baking powder stirred in, and finally the stiffly whipped egg whites.
Where does the recipe come from?: From Henriette Schønberg Erken's 'Stor kokebok' (Great Cookbook) of 1914, page 555. The cake makes about 10 servings.

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