PAT-A-CAKE PAT-A-CAKE

NZ Truth, Issue 1185, 16 August 1928, Page 17

PAT-A-CAKE PAT-A-CAKE

Cake-making is not the difficult process most r.o vices . believe. If a few simple rules are carefully followed, even the uninitiated can make it a success.

■POR Instance, never guess the quan--1 titles— always use scales. Butter and sugar should'be cream-ed-^-never melted; flour should be perfectly dry and-.well sifted; fruit should be well washed and dried m the' oven. All mixtures should be well beaten before the baking powder is added. Soda and creain-of-tartar should always be dissolved m milk — never put m drySalt sprinkled on the oven shelf will prevent burning. When filling cake-tins,' fill the sides higher than the centre. If you use self-raising flour, do not use any baking powder. Fine granulated sugar gives the best results. The finer the sugar, the finer the grain of the cake. . Remember that the temperature of the oven is most important and that small, or layer, cakes require a hotter oven than do large cakes. Guessing will not give good results and it is best to use a thermometer. The following temperatures may serve as a guide to those who have not used a thermometer before: For loaf cakes, 300 to 350 degrees F.; layer cakes, 350 to 375 degrees F.; small cakes, 350 to 400 degrees F. , BILLY SPONGE TAKE the weight of 4 eggs m sugar * and the weight of two m flour. Beat the whites of eggs and sugar together, add the yolks, and beat until stiff and creamy; then add flour arid bake m a butter-papered cake-tin for three-quarters of an hour — or longer m a slow oven. ; IVY CAKE INGREDIENTS: 2or^ butter, 2 eggs * and fill up the cup with milk, 1 large cup of flour, a small cup of sugar, 1 teaspoon of carbonate soda and two of cream of tartar. Flavor to taste. Melt the butter and break the eggs into the warm butter, pour the milk on top and then pour on to the other in■gredients. Beat well before putting the mixture into the tin.

COCOANUT SPONGES INGREDIENTS: 1. good teacup flour, * 1 level teacup sugar, 3 ,eggs, 1 small teaspoon baking powder, some apple jelly (warmed) and dessicated cocoanut. Beat the whites very stiff and the yolks thick." Add the sugar slowly to the whites and beat for about 10 minutes. Then beat m the yolks, sift m the flour and baking powder, and fold together. Fill the buttered spongetins about three-parts full and bake about 15 minutes. When cooked, brush all over with the hot jelly and roll In dessicated cocoanut. ROCK CAKES INGREDIENTS: Y 2 \b. flour, 2oz. sugar, 1 2oz. dripping, 2oz. currants, 1 heaped teaspoon baking-powder, 1 egg, well beaten, a few drops of lemon juice, and milk to mix. Mix the flour and baking powder and. rub m the dripping; add sugar and currants, and mix to a stiff dough with milk, egg and essence. Break off small, rough pieces' with: a fork arid place on a cold; greased ovensheet. Place m a quick oven, near the top, and bake for 15 minutes. Chopped, preserved ginger or dates may be used instead of currants. >.'-•■ BUTTERFLY CAKES TAKE 4 tablespoons butter, 4 eggs, 2 f tablespoons cornflour, 2 teaspoons baking powder, 1 cup sugar, 6 tablespoons flour, 2 tablespoons cold water. Cream the butter and sugar, add eggs, well beaten, flour, cornflour and baking powder, and, lastly, the cold water. Bake m baking cups or patty tins, and, when cooked, cut round piece out of top of each and fill with strawberry or raspberry jam and whipped cream; replace the top, cut m two pieces. WALNUT WAFERS TAKE 4oz. walnuts, 4oz. butter, 3oz. * brown sugar, 4oz. flour, 2 tablespoons golden syrup, 1 teaspoon ginger, 1 • teaspoon baking powder. Mix the butter, sugar, baking powder and golden syrup together; stir m dry ingredients and drop with teaspoon on cold, buttered slides.