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Queen Cakes appeared in books
in the 18th and 19th century, and sometimes were also referred as King Cakes, a generic name for
tea cakes consisting of either fruit, sponge or pound cake. Eggs were used as a form of leavening and not- ed “ It ought to be remembered that eggs, besides enriching cakes, are in- tended to supply the place of yeast”. — e Cook and Housewife’s Manual 5th edition, 1833, page 368.
Even today, classical French pas- try recipes still utilize this leaven- ing method of separating eggs and whipping separately to combine in stages. Washing butter in rosewa- ter describes blending so butter in rosewater to expose the surface to the extract.
QUEEN CAKES
Mix a pound of dried our,the same of sifted sugar, and of washed clean currants. Wash a pound of butter in rose-water, beat it well, then mix with eight eggs, yolks and whites beaten separately, and put in the dry ingredients by degrees; beat the whole an hour; butter little timns, tea-cups, or saucers and bake the batter in, ll- ing only half. Sift a little ne sugar over just as you put into the oven.
—A Lady ( Eliza Maria Rundell), A New System of Domestic Cook- ery, Formed Upon Principles of Economy, (London: J. Murray, Fleet Street and J. Harding, St Jame’s Street, 1806)