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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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

1914 (proofread, p. 555) → Modernised~78% of the text changedremovedadded

150 ~~gr.~~ g smør (romtemperert). 150 ~~gr. sukker~~ g sukker. 3 stk egg (delt i plommer og hviter). 300 ~~gr. rismel~~ g rismel. 125 ~~gr.~~ g hvetemel (siktet). 2 ~~teskeer bakepulver. Smør~~ ts bakepulver (blandet i rismelet). Rør smør og sukker ~~røres hvitt, tilsættes eggeblommerne,~~ hvitt. Tilsett eggeplommene én for én.. Bland inn det ~~sigtede hvetemel,~~ siktede hvetemelet og rismelet ~~hvori~~ som bakepulveret er ~~utrørt,~~ rørt ut i.. Visp eggehvitene stive og ~~de stivvispede eggehviter. Haves~~ vend dem forsiktig inn i røren.. Fyll røren i smurt og ~~strøet~~ strødd form og ~~steker~~ stek ca. 1 time ~~i godt varm ovn.~~ ved ca. 175 °C.

Note on Modernised

Mål er ført til moderne enheter, og «godt varm ovn» er anslått til ca. 175 °C. Trinnene er nummerert.

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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.

Equipment for this dish

Stand mixer →Erken kneaded and whisked by hand for ages – a stand mixer does the work for you.Engrospris.no

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