I am, I hesitate to repeat to those of you freezing in the Northern hemisphere winter, on holiday at the beach here in South East Queensland. We do have the best beaches in the world here, you know.
About the only thing I don’t like about the beach is its amazing ability to infiltrate everything in the immediately adjacent environment - such as my bed and my food. How can this be when I wash it all off before I enter my bedroom and kitchen?
The unfortunate association of sand with food has not put me off sandwiches, but somehow I don’t fancy something called Sand cake, even though the actual recipe sounds very nice.
Sand Cake [so called, the author tells us, from its fine crumbly texture.]
For Sand cake, which will keep in good condition for many days, take half a pound of butter; beat to a cream, when add the yolks of five eggs and half a pound of sugar. Stir for half an hour, and then add gradually half a pound of cornstarch, one sherry-glassful of Jamaica rum, the grated peel of half a lemon, and lastly the stiff snow of three eggs. Bake like the sponge cake*. It is best made a couple of days before cutting it.
* in a moderately hot oven for from half to three quarters of an hour.
Letters to a Young Housekeeper, Marion Taylor, 1892.