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Buy your copy of our 'Victorian Way' cookery book: Visit Audley End House and Gardens for yourself: Mrs Crocombe is back in the kitchens at Audley End House, making a suppertime treat not for the Braybrookes, but for her fellow upper servants. This delicately flavoured seed cake is an ideal evening snack with a slice of cheese or a nice cup of tea. (Or, indeed, both.) English Heritage is a charity that cares for over 400 historic buildings, monuments and sites. Find out how you can support our work here: INGREDIENTS • 6oz (170g) butter • 6oz (170g) light brown sugar • 3 eggs, separated • 4½ tbsp milk • ¾ tsp caraway seeds • 12oz / 370g flour METHOD 1. Cream together the butter and sugar until light and fluffy 2. Beat in the egg yolks and milk, then add the caraway seeds 3. Sift in the flour through a sieve, folding it in 4. Beat the egg whites until stiff peaks form and fold these in to the mixture 5. Bake in a cake tin at 180°C (356°F) for 45 minutes to an hour 6. Use a skewer to check it's baked, then rest for 10-15 minutes before turning out of the tin to cool further SUBSCRIBE TO OUR YOUTUBE CHANNEL: FIND A PLACE TO VISIT: LIKE US ON FACEBOOK: FOLLOW US ON TWITTER: FOLLOW US ON INSTAGRAM: CHAPTERS 00:00 Introduction 00:39 For this recipe, you will need... 01:05 The basic mixture 02:49 Adding the flour 03:52 Adding caraway seeds 04:27 Whisking the egg whites 05:21 Folding in 06:03 Into the baking tin 06:50 Baking the cake 07:10 Serving
