Sugar Icing for Cakes

Ingredients

• To every lb. of loaf sugar
• the whites of 4 eggs
• 1 oz fine starch

Instructions

1. Beat the eggs to a strong froth, and gradually sift in the sugar, which should be reduced to the finest possible powder, and gradually add the starch, also finely powdered.
2. Beat the mixture well until the sugar is smooth;
3. then with a spoon or broad knife lay the icing equally over the cakes.
4. These should then be placed in a very cool oven, and the icing allowed to dry and harden, but not to colour.
5. The icing may be coloured with strawberry or currant-juice, or with prepared cochineal.
6. If it be put on the cakes as soon as they are withdrawn from the oven, it will become firm and hard by the time the cakes are cold.
7. On very rich cakes, such as wedding, christening cakes, &c., a layer of almond icing, No. 1735, is usually spread over the top, and over that the white icing as described.
8. All iced cakes should be kept in a very dry place.