With a metal spoon, fold the egg white into the sugar mixture and stir until the ingredients are thoroughly blended and the mixture is smooth. If the icing is too thick add the remaining sour cream. Use immediately.
Sour Milk Cake, adapted from an old German recipe, is highly spiced. Serve cold, thickly sliced and spread with butter.
The sour milk is produced by adding lemon juice to fresh milk.
4 oz. plus
1 teaspoon butter, softened
8 oz. sugar
2 eggs, lightly beaten
12 oz. flour
1 teaspoon grated nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
2 teaspoons bicarbonate of soda
8 fl. oz. milk
2 teaspoons lemon juice
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C). With the teaspoon of butter, grease a 2-pound loaf tin. Set it aside.
In a large mixing bowl, cream the remaining butter and the sugar together with a wooden spoon until the mixture is light and fluffy. Beat in the eggs.
Sift the flour, nutmeg, cinnamon, allspice, cloves and soda into a medium-sized mixing bowl. Fold the flour mix-ture, a little at a time, into the butter mixture.
In a small mixing bowl, combine the milk and lemon juice. Add the soured milk to the butter and flour mixture and blend
Spoon the mixture into the prepared tin. Place the tin in the oven and bake for 1 hour or until a skewer inserted into the centre of the cake comes out clean.
Remove the tin from the oven and turn the cake out on to a wire rack. Allow it to cool completely before serving.