tag:blogger.com,1999:blog-4759854350066861881.post5365385806098332551..comments2024-03-20T19:19:33.301-04:00Comments on Researching Food History : Burnt CustardPBReberhttp://www.blogger.com/profile/15216397936463511028noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-4759854350066861881.post-14373729044340806992012-05-07T15:52:53.047-04:002012-05-07T15:52:53.047-04:00Some 18th and 19th century cookbook authors sugges...Some 18th and 19th century cookbook authors suggested buttering (with butter or clarified butter) the cake pans, then shaking fine sugar round the mould before adding the Savoy cake batter. After baking, this adds a crisp sweet ‘crust’ to the sponge cake, which is a delicious surprise when eaten with the custard. Oh, and when eaten alone too! Savoy cakes/biscuits were made in small pans or spread on cookie sheets, and the large Savoy cake was baked in tall fancy moulds/pans.PBReberhttps://www.blogger.com/profile/15216397936463511028noreply@blogger.comtag:blogger.com,1999:blog-4759854350066861881.post-91791655703266096372012-05-07T13:18:54.490-04:002012-05-07T13:18:54.490-04:00Yummy! Makes me want to go right home and make som...Yummy! Makes me want to go right home and make some! Thanks!Marinahttps://www.blogger.com/profile/11013945495472352230noreply@blogger.com