NEW CAKES

Wairarapa Times-Age, 1 July 1940, Page 8

NEW CAKES

TEMPTING RECIPES. These are tempting new cake recipes:— Coffee Cake. Cream one-third cup butter well, ’ gradually add j-cup castor sugar, and cream until very light. Beat 2 eggs well and add J-cup castor sugar and beat until thick and will leave the imprint of beater. Gradually add to but- | ter mixture and beat the two well together. Sift IS level cups plain flour, a good pinch salt, and 2 level teaspoons baking powddr. Add dry ingredients to butter mixture alternately with Jcup strong black coffee. Beat well and turn into a well-greased and floured cake-tin and bake in a moderate over for about 30 minutes. Turn out, and when quite cold ice with coffee icing and decorate with walnuts. Marshmallow Cake. Ingredients: For the cake, take Boz each self-raising flour, butter, and sugar, yolks of 6 and whites of 4 eggs, pinch of salt, grated rind of 2 oranges. For the marshmallow filling: 1 teaspoon gelatine, J-cup each hot water, orange juice, and icing sugar, 1 eggwhite. For the soft icing: 2 cups icing sugar, 1 small egg-white, few drops orange juice, few drops vanilla essence a little saffron colouring. Plain Currant Cake. Cream 4oz butter with 4oz castor sugar until very light. Beat 2 eggs well and add 1 cup milk; sift 1 lb plain flour, 2 teaspoons baking powder, jteaspoon each salt and ground nutmeg, add 1 tablespoon chopped mixed peel, Jib washed and dried currants, and if liked a few chopped almonds. Make a bay in centre of flour, add cream, butter, and egg mixture, and a little lemon essence. Beat well for a few minutes, then turn mixture into a cake-tin lined with greased paper. Bake in a moderate oven for aoout If hours. Molasses Patty Cakes. Melt together j-cup each butter, molasses, and brown sugar; sift 2 level cups flour, 3 level teaspoons baking powder, j teaspoon each salt, mixed spice, 1 teaspoon ground cinnamon. Dissolve j-teaspoon soda in j-cup milk, beat 1 egg, and add liquid alternately with dry ingredients to molasses mixture. Mix thoroughly and bake in a well-greased and floured patty tins and bake in a moderate oven for about 10 minutes. Seed Cake. Beat 3oz butter well, add 4oz castor sugar, and cream until light; add gradually 2 well-beaten eggs. Sift soz flour, 1 teaspoon baking powder, a good pinch salt. Add it to butter mixture with 1 dessertspoon caraway seeds and 2 tablesppons milk. Mix well and bake in a well-greased caketin in a moderate over for 45 minutes. Foundation Mixture. Cream J-cup butter very well, gradually add 1J cups castor sugar and cream until light and fluffy. Separate 3 large eggs and add the yolks and beat well. Sift together 11 level cups plain flour, J-cup cornflour, 4 level teaspoons baking powder. j-level teaspoon salt. Add dry ingredients alternately with J-cup milk and vanilla to taste.

Whip the whites to a stiff froth and fold gently into mixture. Place in a well-greased and floured shallow caketin. Bake in a moderate oven for about 20 minutes. When quite cold, cut into fingers, or neat shapes, and ice with water icing and decorate to taste. This mixture may be made into patty-cakes or a sandwich cake. Orange juice instead of milk with the grated rind of 2 oranges makes a delicious change. Chocolate Malted Milk Cake.

Melt 2oz chocolate, one-third cup brown sugar, and one-third cup milk; stir over gas until melted and quite smooth. Allow to become quite cold. Cream .',-cup butter until light, gradually add 1J cups, castor sugar; continue to beat until light. Now add 1 egg and beat well. Sift 2 level cups plain flour, loz malted milk, 3 level teaspoons baking powder, ?,-level teaspoon salt. Add to butter mixture alternately with two-thirds cup milk. Now add chocolate mixture with Jteaspeon vanilla essence. Place in a well-greased and floured loaf-tin and bake in a moderate oven for 30 minutes. Ice with chocolate icing and spi’inklle with chopped walnuts. Butterscotch Cake,

Place in a saucepan one-third cup butter and 1 level cup brown sugar and cock over a low gas until well-brown-ed. Add J-cup hot milk and stir until dissolved. Allow to become quite cold. In the meantime, sift If cups plain flour, J-level teaspoon salt, 2 teaspoons baking powder. Make a bay in the centre of flour, pour in butter mixture and 2 well-beaten eggs and a little vanilla essence. Beat thoroughly and bake in a well greased and floured loaf-tin for about 30 minutes in a moderate oven. Banana Cake. Cream 3oz butter until light; gradually add 6oz castor sugar and cream until light and fluffy; separate the whites from the yolks of two eggs and add the yolks to butter mixture and beat well. Sift Boz plain flour, 1J teaspoons baking powder, a good pinch salt together. Add 3 finely-chopped bananas to butter mixture, then halfdry ingredients; beat well, then add the remaining flour alternately with J-cup milk and a little vanilla to taste. Lastly whip the egg-whites until stiff and fold into mixture. Place mixture in a well-greased and floured caketin and bake in a moderate oven for about 35 minutes. When quite cold, ice with lemon water icing.