TEA CAKE (FRÉDY GIRADET)

TEA CAKE

BISCUIT POUR LE THÉ DE FANNY

TO SERVE 8

¾ CUP SUGAR

3 WHOLE EGGS

1 PINCH SALT

1 LEMON

6 TABLESPOONS BUTTER, SOFTENED, PLUS BUTTER FOR THE LOAF PAN

1 2/3 CUP ALL-PURPOSE FLOUR

2/3 CUP CAKE FLOUR

2/3 CUP MILK

1/3 CUP HEAVY CREAM

1 TABLESPOON BAKING POWDER

HEAT THE OVEN TO 350⁰F.

IN THE LARGE BOWL, WHISK TOGETHER THE SUGAR, EGGS AND SALT UNTIL FROTHY. GRATE THE ZEST FROM THE LEMON OVER THIS MIXTURE.  ADD THE BUTTER AND THE FLOUR AND MIX BRISKLY WITH A SPATULA OR WOODEN SPOON UNTIL THE BATTER IS VERY SMOOTH.  ADD THE MILK, THE CREAM, AND THE BAKING POWDER AND WORK THEM IN THOROUGHLY WITH THE SPATULA.

BUTTER A LOAF PAN ABOUT 12 BY 4 INCHES.  PUT THE BATTER IN THE PAN AND TAP THE PAN ON A HARD SURFACE TO LEVEL THE BATTER.  COOK THE CAKE IN THE PREHEATED OVEN ABOUT 1 HOUR, OR UNTIL IT TESTS DONE.

COMMENT:  THE CAKE IS BEST MADE THE DAY BEFORE SERVING.

FROM:  THE CUISINE OF FRÉDY GIRADET, NEW YORK, WILLIAM MORROW AND COMPANY INC., 1982.

NOTE:  TEA CAKE (THIN SLICES) AND BOULLION.  THAT’S THE NEW PLAN.