by Noellen Newton
If you want a successful batch of small cakes when you cook then this is the recipe for you! I have cooked these cakes three times – once in small loaf tins – and they always turn out very well. This week I made patty cakes, which are very easy to make and are quite delicious without icing.
I think that these cakes would be ideal to turn into butterfly cakes. Let us know if you have any other ideas for decorating them.
Melrose cakes recipe
Ingredients: ½lb butter, 1 cup soft sugar (creamed together), 5 eggs, 3 cups flour, 1½ teaspoons cream of tartar, 1 teaspoon carbonate of soda, ½ pint milk (dissolve soda in milk), flavour with lemon.
Mode: Bake in small tins in a quick oven.
Source: Home Cookery for Australia: All Tested Recipes, 1913, Arbuckle, Waddell & Fawckner, Melbourne, p. 129.
My method for cooking Melrose cakes
Here's my list of ingredients and method for cooking the Melrose cakes. Ingredients: 250g butter, 1 cup sugar, 5 x 60g eggs, 3 cups plain flour, 1½ teaspoons cream of tartar, 1 teaspoon of bicarbonate of soda, 300ml milk, lemon essence.
Method: Preheat oven to 180 degrees (fan-forced). Prepare muffin/patty cake tins by greasing and flouring, or use paper cases. Cream the butter and sugar together. Add the eggs one at a time and beat well after each egg is added. Mix in a few drops of lemon essence.
Sift the cream of tartar and flour together. Mix the bicarb of soda into the milk. Add the flour and the milk alternately to the butter/sugar/egg mixture and mix well.
Place a heaped dessertspoonful of the cake mix into each of the paper cases and cook for approximately 20 to 30 minutes depending on the size of the cakes you are making. This mixture made 30 delicious patty cakes.