Egg yolks and brown sugar are beaten for a quarter of an hour, potato flour with baking powder and stiffly whisked egg whites are folded in, and the batter is baked in ungreased paper cases in a cold oven not heated above 150 °C. From Erken's Stor kokebok (1949), p. 871.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 871 (falt i det fri)
Small cakes in paper cases were an early version of what we now call muffins or sponge cakes, here lightened with potato flour.
Beat the egg mixture
Beat the egg yolks and brown sugar for a quarter of an hour.
Add flour and whites
Mix the potato flour and baking powder and fold in. Fold in the stiffly whisked egg whites last.
Fill the cases
Spoon the batter into small, crinkled paper cases that are not greased.
Bake
Put the cases in a cold oven. The temperature should not exceed 150 °C (300 °F) when the cakes are done. They can also be baked in a not-too-hot oven.
Teaspoons are written as tsp. The text gives no baking time; none is added. The method is divided into four steps.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Product data and prices via Kassalapp. Prices are updated daily and may vary.
Pick two different editions to see a comparison.
Be the first to share your own version.
More dishes in the same category from the archive
Ingen kommentarer ennå. Bli den første til å dele!
