NOEL LOG CAKE

Waikato Times, Volume 125, Issue 20993, 21 December 1939, Page 4

NOEL LOG CAKE

6oz flour 1 teaspoon baking powder Icing sugar, butter, and cocoa for icing. 6oz castor sugar Grated rind 1 orange 3 eggs 6oz butter Grated rind 1 lemon 2oz cornflour Beat butter and sugar to a cream in a basin. Sieve flours, baking powder, and a pinch of salt into another basin. Beat eggs well, and add alternatively with the flour to the creamed butter and sugar, then stir in orange and lemon rind. Pour into a round cake tin lined with two layers of greased paper. Bake in a moderate oven for 1£ hours. Then remove from oven, stand for a moment or two and turn on to a rack. Carefully take off paper. Leave till cold, then cut a wafer slice off top of cake, just enough to give you a smooth top. Make a thin icing with water and icing sugar, and spread over the top of log, after brushing off any crumbs. When beginning to set, take a forcing pipe with a pointed tube, usually used for writing inscriptions with icing, colour a little of the icing with chocolate or cocoa, then place this in forcing pipe, and gently squeeze out a thin trail of brown icing over the iced log to suggest rings on a tree.

Now make some chocolate butter icing with icing sugar, butter and cocoa, using twice as much sugar as butter, and flavouring with cocoa. Place the tree trunk on a silver cake board, and force.trails of icing all round to form the bark up the side of the cake. When set, plant a sprig of artificial holly on one side of the trunk and a sprig of mistletoe on the other if you like. Serve cut in small wedges. If this cake is wanted higher, use half as much ingredients again. You can heighten it still further by splitting it in three and putting the layers together with jam, or any filling you like.