Got an honorable mention in the Sunday Times Recipes (reference)
Ingredients:
8 egg whites
2 ½ lb ( 10 cups) loaf sugar
1 oz (30 g) corn starch
Almond paste (optional)
Method:
Beat the egg whites to a stiff froth
Gradually sift in sugar, powdered as fine as possible followed by the starch also finely powdered
Beat the mixture until the sugar is smooth and spread the mixture on the cakes with a broad flat knife
Put them in a cool oven to dry and harden but care must be taken that they do not colour.
Note: If the icing is put on the cakes directly they are taken out of the oven, it will be dry and hard before the cakes are cool. On very rich cakes it is well to put a layer of almond paste before the icing. The cakes can be decorated with a little of the icing colored with cochineal and squeezed out of a paper cone in a pattern over the cake. Other decorations can be made out of crystallised fruit such cherry leaves out of angelina diamonds from candied peel. These should go on before the icing cools
Submitted by Mrs L. Hancock, Holland-street, East Fremantle
