CookEat Recipe
Soda Cake
A six-piece currant cake leavened with the book's 'carbonate soda' and baked in a buttered tin. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0174. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Reuse the independently reviewed No. 157 interpretation of historical 'carbonate soda' as food-grade baking soda (sodium bicarbonate); this remains a labelled modern product choice. Choose a verified food-grade dried currant product as an editorial working interpretation of the book’s unqualified “currants”; moisture and size must match that chosen product. Use a greased food-safe cake tin. Bake until the centre is fully set and measures at least 74°C as a modern egg-dish endpoint, with no raw batter on a probe; the historical forty-five minutes is a guide because neither tin size nor temperature is printed. Do not add acid or extra leavener to correct potential rise without marking a new adaptation. Limites : The chosen dried-currant product, lack of explicit acid, tin footprint/depth, hot-oven temperature, actual rise and centre doneness remain unmeasured; a targeted trial is reserved only if source and product documents cannot bound a material uncertainty. No cake was mixed, baked, measured or tasted.
Method
Steps
Step 1
Put the softened batter butter, sifted flour and fine sugar in a bowl and work together thoroughly, as the source directs.
Step 2
Mix the provisionally identified baking soda into the cold milk. Add this mixture, the currants and one egg to the flour mixture; combine briskly and evenly.
Step 3
Transfer to a lightly buttered tin of an editorial 18 cm round and roughly 5 cm deep tin, dimensions not printed in the book. Bake in a hot oven for the printed forty-five-minute guide, continuing only as needed to obtain a fully set centre of at least 74°C; the source gives no oven setting.
Step 4
Remove from the oven, divide into six equal pieces and serve.
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