To-day’s Recipe

Sun (Auckland), Volume II, Issue 507, 9 November 1928, Page 5

To-day’s Recipe

A DELICIOUS CAKE SAND CAKE P rw iHE tin needs careful prepara / tion for this delicate calce. It should he brushed over II with clarified butter, and dusted out with equal quantities of flour • and caster sugar mixed together. H Required : lib each of caster gj sugar and butter, 4 oz each oj k flour t ground rice, and cornflour or H arrowroot, one teaspoonful of balcv.j ing powder, pinch of salt, three eggs. Sieve the flours, salt and H baking powder. Beat the butter y and sugar to a cream, add the M yolks of the eggs one by one, beat p ing each in well, stir in the flours , § and when well mixed fold in the whites of the eggs, previously M whisked to a stiff froth. Pour the Pj mixture into the prepared tin. y place it on a baking tin and bake in a moderate oven until firm Sr when pressed, which will be about HI one hour. Turn on to a sieve to cool. If desired, this cake may be W; cut in half or in three , and each jy portion spread with jam or I I whipped cream, put together again, and the top of the cake dusted with sieved icing sugar. The cake may be flavoured with any essence liked, if desired.