EASILY MADS CAKE

Shannon News, 1 October 1929, Page 1

EASILY MADS CAKE

COFFEE CREAM FILLING. Here is a nice cuke that you might; like to try to-morrowv when flic cooking of Sunday dinner is in process:— Required: o oz. flour, "J -eggs, 3 ok. castor sugar, pinch-of salt, level dessertspoonful baking- powder, coffee.-es-sence. Filling: (i oz. icing sugar, 3 .oz. butter, ll' drops vanilla essence, coffee essence. ':

Method: Well butter the sides of a shallow baking tin, line the bottom with buttered paper. Mix the flour, b.aking powder and salt together, and put them through a sieve. Beat the eggs well, add' the sugar and whisk until thick and creamy, then add the flour, mixing it in lightly, and acid enough essence to make a light coffee colour. Spread the -mixture on the prepared tin and bake in a very kot even. As soon as it feels light and spongy to the touch, it is done. Turn it on to a paper dusted with castor sugar, and roll up loosely. When cold, unroll carefully, spread with the coffee cream, then re-r 011...... .. . .