Cornflour Cakes

Cornflour Cake © Cemetery Eyes

I'm sorry that it's been a little while since my last post! For those of you who are new to the blog, I'm experimenting with my great-great-grandmother Lottie's (1892-1949) handwritten recipes from 1912. The last couple of weeks have been taken up with more research into Lottie's life - which I am looking forward to writing about over the next few days.

Some of you might already know that Lottie had a long family history in Cornwall and deep connections with the mining industry. For example, her husband John Benjamin Fern was a mine surveyor and engineer who managed Wheal Kitty and Polberro at St Agnes. He also held posts in the US, Mexico, Portugal and Spain.

I was surprised and interested to learn that Lottie and their young children accompanied John on many of his trips abroad - even living with him in Arizona for a time. It will be fascinating to see what recipes Lottie might have brought back with her from those far-flung destinations... I've already spotted instructions for "Hamburger (American)" and "American Chocolate Fudge" in her notebook.

John Benjamin Fern, around 20 years old © Cemetery Eyes

In the meantime, here's Lottie's recipe for Cornflour Cakes! These light, feathery treats have become a firm favourite in our house. They are great dusted with icing sugar and served with fruit or jam for afternoon tea!

"Cornflour Cakes" by Lottie Fern, "Cookery Recipes" 1912 © Cemetery Eyes

Cornflour Cakes

Ingredients 

• 1/4 lb flour
• 1/4 lb cornflour
• 1/4 lb butter
• 1/4 lb caster sugar
• Two teaspoons baking powder
• Two eggs

As you can see, Lottie appears to have simply jotted down the ingredients that she used in her Cornflour Cakes. Therefore, I have taken a little guidance from similar recipes of the time for the method. These have included "Mrs Beeton's Book of Household Management" from 1861 and May Byron's "Pot-Luck" or "The British Home Cookery Book" from 1914.

Method

1. Beat the butter and sugar together until light and fluffy
2. Add the eggs
3. Sieve in the flours and baking powder
4. Mix all well together
5. Pour into a greased cake tin
6. Bake at Gas Mark 6 (180°C Fan/200°C/400°F) for about 20 minutes until a knife inserted into the centre comes out clean
7. Leave to cool, then dust with icing sugar and slice to serve

Cornflour Cake © Cemetery Eyes

I'd love to know how you serve your Cornflour Cakes! Do you have them with fruit or jam? For afternoon tea or for supper?

Are any of you also researching your family history? Have you come across any exciting stories yet?

Let me know in the comments or on social media!

Hope you all have a lovely weekend,

Katie x