These delicate Suffolk Cakes are a charming vintage treat, originating from Mrs. Anstey&# 226;ÂÂs recipe book in the late 19th century. Unlike dense modern sponges, these cakes rely on stiffly beaten egg whites for their signature light, airy texture. The combination of fine white sugar, softened butter, and fresh lemon rind creates a bright, citrusy flavor profile that is both nostalgic and refreshing. They are perfect for an afternoon tea service or as a simple, elegant dessert. While traditionally made with eggs and butter, making them vegan requires significant substitution adjustments. Best served warm from the oven or at room temperature, these small cakes disappear quickly.
Suffolk Cakes
Description
These delicate Suffolk Cakes are a charming vintage treat, originating from Mrs. Anstey&# 226;ÂÂs recipe book in the late 19th century. Unlike dense modern sponges, these cakes rely on stiffly beaten egg whites for their signature light, airy texture. The combination of fine white sugar, softened butter, and fresh lemon rind creates a bright, citrusy flavor profile that is both nostalgic and refreshing. They are perfect for an afternoon tea service or as a simple, elegant dessert. While traditionally made with eggs and butter, making them vegan requires significant substitution adjustments. Best served warm from the oven or at room temperature, these small cakes disappear quickly.Ingredients
Directions
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Preheat the oven to 400ðF (200ðC) for a quick, hot bake.
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Separate the eggs, placing the whites in a clean, dry bowl and the yolks in another.
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Beat the egg whites until they form very stiff, glossy peaks.
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In a separate bowl, beat the egg yolks until smooth and thickened.
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Gently fold the beaten egg yolks into the stiff egg whites.
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Sift the fine white sugar over the egg mixture and fold gently to combine.
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Add the grated lemon rind and fold into the batter.
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Warm the butter slightly so it is soft but not melted, then beat it into the mixture gently.
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Sift the flour over the mixture and fold carefully until just combined, taking care not to deflate the batter.
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Spoon the batter into greased small cake molds or separate small tins.
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Bake for 15 to 20 minutes until golden brown and springy to the touch.
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Allow to cool in the tins for a few minutes before transferring to a wire rack.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 297.1kcal
- % Daily Value *
- Total Fat 5.5g9%
- Saturated Fat 1.6g8%
- Cholesterol 186.5mg63%
- Sodium 62.6mg3%
- Total Carbohydrate 57.3g20%
- Dietary Fiber 0.0g0%
- Sugars 57.3g
- Protein 6.5g13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe was obtained by Mrs. Anstey from relatives in Suffolk before her marriage in 1859. It reflects the baking style of the Victorian era.
The key to these cakes is the stiffness of the egg whites. Ensure your bowl and beaters are completely grease-free to achieve maximum volume. Fold ingredients gently to maintain airiness.
The original recipe calls for a "quick oven," which corresponds to a high temperature (around 400ðF/200ðC). This helps the cakes rise quickly before the structure sets.
While the original tags listed "Vegan," this traditional recipe uses eggs and butter. For a vegan version, you would need to use aquafaba or a commercial egg replacer for the whites and a plant-based butter substitute, though the texture will differ significantly.
These cakes are best enjoyed fresh. They can be stored in an airtight container at room temperature for up to 2 days.
