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A Savoy Cake iced a la Royale
Make a Savoy cake (biscuit) with nine eggs 3 quarters of a pound of sugar, and five ounces of potatoe flour, adding a little in's powder and some pulverized orange flour; bake it in a mould having eight sides and when cold put the white of an Egg & half of that of another in a small tureen, and then add it to ten ounces of very fine royal sugar, well stirring the whole with a wooden or silver spoon; & adding to it gradually a few drops of lemon juice. This mixture, now very white, divide into two equal parts, in one of which put a sufficient quantity of carmine or vegetable - red to give it a fine rose colour; after which mask the top & sides of the cake alternately with these two compositions; then put the cake for fifteen minutes in a slack oven to dry the icing before it loses any of its colour, which is very material to the appearance of the cake - From the Royal Parisian Pastry Cook --

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A Savoy Cake iced a la Royale Make a Savoy cake (biscuit) with nine eggs 3 quarters of a pound of sugar, and five ounces of potatoe flour, adding a little in's powder and some pulverized orange flour; bake it in a mould having eight sides and when cold put the white of an Egg & half of that of another in a small tureen, and then add it to ten ounces of very fine royal sugar, well stirring the whole with a wooden or silver spoon; & adding to it gradually a few drops of lemon juice. This mixture, now very white, divide into two equal parts, in one of which put a sufficient quantity of carmine or vegetable - red to give it a fine rose colour; after which mask the top & sides of the cake alternately with these two compositions; then put the cake for fifteen minutes in a slack oven to dry the icing before it loses any of its colour, which is very material to the appearance of the cake - From the Royal Parisian Pastry Cook --