I decided to make an icing or filling for yesterday’s sponge cake. I thought the Whipped Cream Filling might be good and the recipe was contributed to The New Galt Cook Book (1898) by someone new — Miss Allie Elliott of London.
I whipped 1 cup of cream and then added 1 1/2 tablespoons of icing sugar. Once that was blended I added a bit of rosewater and decided the lemon should be lemon flavouring rater thn lemon juice. Finally I added the almonds and then spread it between the layers of cake. Time to taste.
Miss Allie Elliott of London is a mystery. I’d assumed she’d be easy to find. I’m assuming the London refers to London Ontario not London England.
The whipped cream filling works well with this cake. It is light tasting. I happen to like rosewater and it combines well with almonds.
WHIPPED CREAM FILLING
Miss Allie Elliott, London
One pint cream whipped stiff; three tablespoonfuls powdered sugar, one-half pound sweet almonds blanched and cut into mall pieces. Flavor with lemon juice and rosewater. It should be put between the layers and on the top and sides of the cake. If the cream is not stiff enough one teaspoonful of dissolved gelatine may be added. Very nice.