How to Make Seed Cake — The Victorian Way

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Mrs Crocombe is back in the kitchens at Audley End House, making a suppertime treat not for the Braybrookes, but for her fellow upper servants. This delicately flavoured seed cake is an ideal evening snack with a slice of cheese or a nice cup of tea. (Or, indeed, both.)

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INGREDIENTS
• 6oz (170g) butter
• 6oz (170g) light brown sugar
• 3 eggs, separated
• 4½ tbsp milk
• ¾ tsp caraway seeds
• 12oz / 370g flour

METHOD
1. Cream together the butter and sugar until light and fluffy
2. Beat in the egg yolks and milk, then add the caraway seeds
3. Sift in the flour through a sieve, folding it in
4. Beat the egg whites until stiff peaks form and fold these in to the mixture
5. Bake in a cake tin at 180°C (356°F) for 45 minutes to an hour
6. Use a skewer to check it's baked, then rest for 10-15 minutes before turning out of the tin to cool further

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CHAPTERS
00:00 Introduction
00:39 For this recipe, you will need...
01:05 The basic mixture
02:49 Adding the flour
03:52 Adding caraway seeds
04:27 Whisking the egg whites
05:21 Folding in
06:03 Into the baking tin
06:50 Baking the cake
07:10 Serving

Видео How to Make Seed Cake — The Victorian Way канала English Heritage