Biscuit Cake is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic cake made from a blend of flour, eggs and sugar that's briefly coiled and then baked in a cake tin until set. The full recipe is presented here and I hope you enjoy this classic British version of: Biscuit Cake.
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This is a classic recipe for a Victorian version of Biscuit Cake that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BISCUIT CAKE.—Mix one pound of flour, five eggs well beaten and strained, eight ounces of sugar, a little rose or orange-flower water. Boil the whole thoroughly together and bake for one hour. Flour, 1lb; eggs, 5; sugar, 1/2lb; rose or orange-flower water, a few drops.
Modern Redaction
Ingredients:
450g plain flour
5 eggs, beaten
225g sugar
1/4 tsp rose water or orange flower water
Method:
Sift the flour into a bowl then stir in the sugar. Beat in the eggs and orange flower water until combined then turn into a pan and bring to a boil, stirring constantly. Take off the heat and immediately turn the batter into a greased baking dish then transfer to an oven pre-heated to 160°C and bake for 60 minutes, or until cooked through and golden brown.
Allow to cool in the tin for 5 minutes before turing out onto a wire rack to cool completely.
Flour, 1lb; eggs, 5; sugar, 1/2lb; rose or orange-flower water, a few drops.