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Z\ / or qenerationsthe irresistablearomasof cakesfresh from the over-r
( tlf harl *armed countless kitchens. Toclay more and more people
\--l are returning to the old-fashionedpleasuresof home baking,which
is part of the soul of a happy family. In this Collector's Cookbook of
FavouriteCakeRecipesfrom the food editors of FamilyCircle,we present
hundreds of delicious cakesfrom our cookerv files.You'll find wickedlr.
rich chocolateand classiccontinentalvarieties, heavenlysponges. simple
butter cakes,nutritious health food and fruit cakes,time-savingmixtures {|
and delectable small cakes,as well as icings, frostings and decorations.
Here are recipes for temptationsto crown the partv table; cakesfor special
occasions;for afternoon tea-s,coffee mornings, picnics and lunch boxes.
Come and celebratethe cakewith us! JOYFTA\€S

*fcf.i!
#€rle

Publisher:Ray Ramsay
Editor-in-Chief: Joy Hayes
Design and Production:John Bull
ConsultantHome Economist:Judy Simmons
Typeset and printed in Australia at
Griffin PressLimited, Netley, South Australia
National Library of Australia
Cataloguing-in-PublicationData
'
Favourite Cake Recipes
lncludes index
I S B N 0 8 6 4 1 11 1 69
1. Cake. I. Title: Family Circle (Sydney,N.S.W.).
(Series:BestSellerSeries).
641.8'653
All rights reserved.No part ofthis publication
may be reproduced,stored in a retrieval system
or trmsmitted in any form or by any means,electronic, L
mechmical, photocopying, recording or otherwise
without the prior written permission of the publisher.
Publishedby Advertiser MagazinesPty. Limited
14 Herbert Street, Artarmon NSW 2064
Copyright Adveniser Nfagzines Pty. Limited.
NewsagencyDistribution by Gordon and Gotch Limited.
 WwfsrcKr
HEAVENLYSPONGECAKES 7
EVERYBODYLO\'ESBUTTERCAKES 24
CONTINENTALBEAUTIES39
ONE BO\VL,QUICK MIX BUSYDAY CAKES 49
A FEASTOF DELICIOUSLITTLECAKES 62
DELECTABLE ICINGSAND FROSTINGS75
TIPS ON DECORATINGPARTYCAKES
CHOCOIATETEMPTATIONS81
FRUIT CAKES 96
GOOD HEALTHCAKES IO4
PARry CAKESFOR THAT SPECIALOCCASION 174
INDEX 127

EGG YOLK SPONGE
4 eg ylks
2 tablepoonsltot water
t/z cap caslor sugar
3A cupself-raising
flour
1 tablupoon cornflour
Pinch salt
Few drops /emonessence
2 tablespoonshot nilk
Jo,
Whipped crean
1. Beat egg yolks and hot water to-
gether until thick. Slowly add sugar,
one tablespoonful at a time and beat
well after each addition.
2. Fold in lightly the sifted dry
ingredients, lemon essence and
Iastly hot milk. Pour into a greased
d e e p 2 0 c m ( 8 i n ) c a k et i n .
3. Bake in a moderate oven until
cooked-about 35 minutes. \When
cool, cut carefully through centre
and spread with jam and whipped
cream. Sprinkle sifted icing sugar
over toD.
JELLY TOPPED
SPONGE
2 aggs
1,/scup castor sugar
Pinch salt
t/z cupself-raising
flour
t/zpkt crystals
iet4
jan
2 tablespoons
IYbippedcrean
1. Beat together eggs,sugar and salt
for 10 minutes on electric mixer
until thick and fluffy. Sift flour 3
times and fold in lightly with a metal
tablesooon.
2. Pour into a greased23 cm (9 in)
sandwich cake tin and bake in a
moderate oven 25-30 minutes until
cooked. Cool.
j. Wash the cake tin, dry carefully
and brush inside with egg white.
Dissolve the felly crystals in 3/+cup
boiling water. Pour into caketin and
chill until firm.
4. Spreadtop of cake carefully with
jam (use a iam that goes well with
the flavoured jelly, e.g. raspberry
jam with raspberry jelly or straw-
berry jam with strawberry jelly).
Unmould jelly onto the iu .
Decorate with whipped cream.
If desired, carefully cut through
centre of sponge and spread with
jam and whipped cream.
BLO$7AWAY
SPONGE
4 eggs,separated
t/z cup castorsugar
t/z cup arrowroot
plain flour
2 tablespoons
1/zteaspoonbicarbonateof soda
1 teaspooncream of tartar
1 teaspoonuani//a essence
whipped cream
Sweetened
Jan (optional)
Icing sugar
1. Beat egg whites until stiff but not
dry, gradually beat in the sugar and
continue beating until stiff and
shiny. Add the egg yolks and beat
well. Sift together three times the
arrowroot, flour, bicarbonate of
soda and cream of t^ftM ^nd fold in
lightly, with the vanilla essence.
2. Turn into two 20 cm (8 in) sand-
wich tins, greased and lightly
floured, and bake in a moderate
:j;q
oven for about 25 minutes. Turn
out onto a wire rack and leave until
cold. Join together with whipped
cream and, if you wish, jam, dust top
with sifted icing sugar.
r1)
<ta:-
HONEY SPONGE
SAND!7ICH
i egq separated
Pincb sah
/z cup castor sugar
12 cupplain flour
2 teaspoonsbaking powder
/z cap cornflour
1 teasbooncinnamon
2 teaspoons
groand ginger
t tablespoonwater
2 leaspoonsbutter
2 tabhspoonsbonel
Honel Cream (ruipe folhws)
1. Beat egg whites with a pinch of
salt until thick. Gradually add sugar,
beating until dissolved. Beat in egg
yolks.
2. Fold in twice sifted dry ingre-
dients very lightly with a metal
spoon or spatula.
i. Heat together water, butter and
honey then fold this into mixture
very lightly. Pour evenly into 2 well
greased 20 cm (8 in) sandwich cake
tins. Bake in a moderate oven
approx 20 minutes or until cooked.
Cool and join with Honey Cream.
Dust top with sifted icing sugar.
HONEY CREAM-Heat together
2 tablespoons honey and 1 table-
spoon water, allow to cool. Cream
90 g (3 oz) butter or margarine and
gradually beat in the cooled syrup.
Beat until fluffy. In hot weather,
chill filling before adding to sponge.
HONEY-SPICE ROLL
i egs
% cap castorsagar
1 tablespoonhonel
3A capself-raising
flour
1 teaspoonnixed spice
/z teaspooncinnamon
1 tablespoonbot uater
HonelBat t er ( recipefoIkws)
/. Greasea 30 x 25 cm (12 x 10 in)
Swiss roll tin, line with greased,
greaseproofpaper. Beat eggs,gradu-
ally add the sugar beating after each
addition. Continue beating until
thick and cre my.
2. Stir in the honey (if very stiff,
soften a little over hot water). Sift
together twice the flour, spice and
cinnamon, fold in gently and then
quickly fold in the hot water. Pour
into the prepared tin, gently shake
mixture into corners and then
spread out evenly.
1. Bake in a moderately hot oven
about 20 minutes, or until done
when tested. Have rcady a large
piece of greaseproof paper well
dusted with castor sugar, turn
sponge onto this, remove the lining
papef.
4. Quickly cut the crisp edge from
each side and roll up with the paper.
Leave until cold and then unroll.
Spread Honey Butter over surface,
roll up agan and dust with castor
sugaf.
HOIIEY BUTTER-BeaI 1.25 g
(4 oz) butter until creamy, gradually
beat in 4 tablespoonshoney. Add 1
teaspoon grated lemon rind and 1
tablespoon water, continue beating
until very creamy.
NOTE-Lemon butter, whipped
cream or mock cream flavoured
with honey may be used for filling.

CHOCOLATE
LAYE,R SPONGE
4 egs
1 cup castor stgar
11/z tablespoonsbatter
2/z tablespoonscocoa
4 tablespoonsboiling water
\J:::
I r/t cupsself-raisingJloar
Pinch sah
CreamFillirg (ruiPefollows)
Glacalcing (reciPe
follows)
IYalnat halaesfor garnislt
1. Beat the eggs until Yolks and
whites are combined, gradually beat
in the sugar, continue beating for
about 15 minutes or until Yery thick
and creamy.
2. Add butter and cocoa to boiling
water, stir until combined, fold in'
Sift flour and salt twice, sift again
over surface of egg mixture and fold
in lightly and evenlY.
,. Fill into two greased 20 cm (8 in)
sandwich tins and bake in a moder-
ate oven for 20-25 minutes or until
elastic to touch and slightly shrink-
ing from sides of tins. Remove from
tins on to a cake cooler and leave
until cold. Split each sPonge layer in
half.
4. Join layers together with cream
filling, ice with glace icing and
decorate with walnut halves.
CREAM FILLINC'-PuI 1 cuP of
cream in a bowl and sPrinkle over 1
tablespoon of cocoa and 1 table-
spoon of castor sugar. Chill for at
least 30 minutes. \Whip until thick'
CHOCOLATE GLACE ICINC
-Sift together1 cuP icing sugar
and 2 tablespoonsof cocoa' Put into
a saucepan with 1 tablesPoon of
water and a few droPs of vanilla
essence. Heat very carefully, stir-
a
ring, until the mixture is of a Pour-
a
a
ing consistencY'Pour over sPonge
immediately. If necessary,smooth
surfacevzith a spatuladippedin very
hot water.
l'r)
c?tt
APPLE
,,.,,,SPICED
SPONGE
2 egq separated
Pinchsah
/z cupcastorsugar
tA capplain floar
1 roandedteasPoon bakingPowder
/z teaspoongroundgirlcr
1/zteaspooncinnanon
1/znaspoonuixed spice
2 tabhspoonsuater and 1 tablespnltt
-honey,
heatedtogetbcr
Fiiling
t/r% cu| well-drained snteetened
apple putp Jlaaoared aitb 1 teaspnn
i,iooiioiti andfine! grand rind 1
lemon
LemonIcing (reciPe
follows)
1. Beat egg whites with a Pinch of
salt until thick. Gradually beat in
sugar until dissolved. Beat in egg
volks. Liqhtly fold in flour, baking
po*d.. al"d ipices which have been
siftedtogether3 times. Lastly gently
fold in honey and water.
2 Pour into a well greased23 cm
(9 in) saridwich tin and bake in a
moderate oven until cooked-
approx30 minutes'When cold sPlit
caiefully and spreadwith the apple
and lemon mixture. Ice with lemon
icing and spinkle with cinnamon'
LE M ON I ClN G-P lace3/+cuP sift-
ed icing sugarin a basin.Add 2 tea-
spoons lemon iuice and graduallY
slir in milk (a few droPs at a time),
mixing to a spreadingconsistency'
Rlght: ChocolateLaYerSPonge
 HAZELNUT CAKE,
tA capself-raising
floar
Pincb salt
a5 g (11/zoz)butter
i egs
1/zcup castor sugar
2 teaspoons
instantcffie powder
tA cup castor sugar
11/zcaPscreqm
Finefi cbopped
bazelnuts
IVhole bazelnats
1. Sift together flour and salt three
times. Gently warm the butter until
just soft and pourable (do not let it
get hot or oily). Beat the eggs lightly,
gradually beat in the 1/z cup castor
sugar, continue beating until very
thick and creamy.
2. Gently fold in two-thirds of the
flour, add the melted butter, then
quickly fold in rest of flour. Turn
into a 23 cm (9 in) sandwich tin,
greased and lined on base with a
round of greased, greaseproof paper
lightly dusted with flour. Bake in a
moderate oven 30-35 minutes, or
until done when tested. Turn onto a
wire cake rack and leave until cold.
3. Sprinkle coffee powder and cas-
tor sugar over the cream, chill in the
rcfrigerator for at least 2 hours and
then beat until thick. Split the cake
into halves, spread some of the
cteam over, sprinkle with a gener-
ous layer of very finely chopped
hazelnuts.
4. Top with the second layer, cover
the cake completely with the rest of
the cream and decorate with whole
hazelnuts. Chill before serving.
.NIOTE-If you wish, sprinkle a
little Tia Maria or Kahlua liqueur
over cake before covering with
the whipped creiun.
SPONGE,SANDSTICH
4 egs
)/+ cap castorszgar
112 cuPsself-raisingflour
1 tablespoonbutter, melted
4 tablespoonshot water
Strawberryor raspberryjam
IYbippedcrean ( optional)
1. Beat together eggs and sugar
about 10 minutes, or until thick and
creamy. Sift the flour three times
and quickly and lightly fold in.
2. Add butter and hot water. fold in
quickly and lightly. Turn into 2
20 cm (8 in) sandwich tins, greased
and lightly floured, and bake in a
moderate oven for 20 minutes.
3, T.un out onto a wire rack and
Ieave until cold. Sandwich together
with jam or iam and whipped cream
and top with a dusting of sifted icing
sugar or icing.
l'e)
'i1:t
SPICY PRUNE ROLL
A tbick,flauourfulpranefilling adds
tbeperfecttouchto tbespicl Swissroll.
3Acupself-raisiryflour
12 teaspooncinnamon
Pincb sah
4 egs
1 teaspoonaanilla
3Acapsugar
Icingsugar
PruneFilling ( ruipefollows)
7. Greasea 38 cm x 25 cm X 3 cm
(15 x 10 x 1 in) Swissroll pan; line
with paper cut to fit; greasePaper.
2. Measure flour, cinnamon and
salt into a sifter.
3. Beat eggs until foamy in the
small bowl of electric mixer at high
speed; gradually beat in sugar until
mixture is very thick and light. Stir
in vanilla.
4. Sift dry ingredientsover egg mix-
ture; gently fold in until no streaks
of flour remain. Spread batter even-
ly in prepared tin.
5. Bake in moderately hot oven 13
minutes, or until centre springs back
when lightly pressed with fingertip.
6. Loosen cake around sides of tin
with a sharp knife; turn upside
down onto clean towel sprinkled
with icing sugar. Starting at short
end, gently roll up cake with towel;
cool. seam side down.
7. To serve, unroll carefully;
remove towel; spread cake with
Prune Filling; re-roll. Decorate cake
roll with whipped cream, if you
wish. Cut crosswise into 10 slices.
PRUNE FILLING-Combine 2 between three greased 20 cm (8 in)
cups pitted prunes with 3/+ cup
water in a small saucepan;simmer,
covered, 25 minutes; puree prunes
vzith remaining cooking liquid,
some at a time, in blender (or press
through a sieve). Stir in 2 table-
spoons sugar, 1 tablespoon lemon
juice, and Yz teaspoon cinnamon.
chill.
6".{}
€t,:&+
GINGER SPONGE
4 egs, separated
1/zcap castorsagar
l,/zcap arrowrool
plain floar
4 tablespoons
ground ginger
2 teaspoons
1 teaspooncinnamon
1 teaspooncrean of tartar
t/z teaspoonbicarbonateof soda
2 teaspoons
goldensyap, warmed
IYbippedcrean
2-j fine[, choppedpreserued
teaspoons
ginger
Icing (ruipefo//ows)
Extra piecesofpreseruedginger
1. Beat the egg whites until stiffen-
ing, gradually beat in the sugar, con-
tinue beating until sugar has com-
pletely dissolved. Add the yolks all
at once and beat only until colour is
evenly mixed.
2. 51ft together three or four times
the arrowroot, flour, ginger, cinna-
mon, cream of tartar and bicarbon-
ate of soda. Sift this over the egg
mixture and fold in gently but
thoroughly.
3. Pour in the warmed syrup and
fold in, then divide mixture evenly
sandwich tins. Bake in a moderate
oven 15-20 minutes, or until done
when tested.
4. Cover a wire cake cooler with a
clean tea towel, turn spongesout of
tins and carefully invert so that tops
are uppermost. Leave until cold.
5. Join the layers together with
whipped cream with chopped pre-
served ginger mixed through. Pin a
double band of greaseproof paper
around outside of sponge,extending
about 1 cm (/zin) above edge of
sponge.Quickly pour the icing over,
leave until set and then carefully
remove the paper. Decorate 'with
preserved ginger.
lClNC-Sift 1 cup icing sugar, add
1 teaspoon butter, 1 teaspoon syrup
from ginger and enough cold water
to mix to a stiff paste.Put bowl over
simmering water and stir for a
minute, ot until mixture will pour
readily from a spoon.
 APRICOT ROLL
PNA.IINE,-TOPPE,D
CAKE Makes 6-8 seruings'

t/z cupsugar 17 w gt* tP'"tt h4":

Tegs, seParated
,/urp,l*rdt !:!Pt!
t/z cup castorsu{
4 tgt
mediun-sized
1 cap sugar ifr;;tr*Am
-2
capsPlairiour ground almonas
I tablesPoon
,J
baking Powaer
4 leasPoons
-t*rP*n /s cuPf ne semolina
t ,t1Y"t inttln'1 to'fft: Extra castorsugar
-zs gf+ *7 b'r!rr:'"lt'd- ll/hipped crean
z/s cupmilk
Grated chocolate
)/+ cup icing_suga:
a sieve and let
ut t er J. n,ra aPricots into
T-o bl rt Poor t n eIt ed b half and cut
arui., ,no-"ghlY, mash
agatn
1 iblttPoon boil''S tott' ;;;';" into"striPs' Let drain
cffie or egg yolks
' tu"t@tlriinstant
1 ""--r' ,'i"-tgnty. Beai together
cofee and creamY'
refnedinstant and suqar until thick
andcon-
cocoa
2 teasPoons il ffi;t iuiceandrind
minute'N[ix
another.
il;;;g
T teasPoan,o'ilk:ttt'-tt
in almonds and semollna'
')l."srluegg not
very gentl} whites,untilstiff but
1. Heat the Vz c'tP sugar into a
colot'r' but don't let it lru ^nd s;;tlY fold in'
SPread
,r.rti u -fftt rolr
the almottds' stir in' ;l;:; "i;'110 13 in)Swiss
;.";.';il " greaseProor
quickly Pour on to a greasedPlate' un titt.a with greased'
oven
urrtil set, then crush' bakqin a moderate
i.nu.
';.- fup.t -a
;r;together
-rrrrtit the eggs and sugar about 15 mtnutes'
ttti.t ."^nd creamy' Sift
together j. SPrinttte with castor t"g**t-:t:
n""t, UrOt"g Powder
and coffee' outontoa sh5e1
:l ffH:3ffi
melted
^iil"Ji"ra?n well'Addthemix ln' paper, let stand-{or
lining PaPer'
Lx

;;.; and the milk and i^i.frffy peel off r.he

of the iigrt'tywith castorsugar'
il;; ;,tn 2 tablesPoons iptinkl. li
aPricotsover'
almond Praline' ,ir.^a thJ mashed
,. Tr',rn-intoa greased
25 x 12 cm '^. with the aprtcotsirips'Roll.up
bake in a servingplate
i, )- s in) loaf tin and ."^[.".r..fttty' Puton a
35 mtnutes'or leave until coid'. .
)r'oderateovenabout ..c-ou.,
and
on to a roll with sweetened
on,it aon. whentested'T"tl 7
colo' cream' chill for about I
c a k er a c k a n d l e a v e . u n t l l *ni*J
chocolate'
a bowl' stir n""ii -o with grated
4. Sift icing sugar tnto
butter' Stir boiling serve at once'
'" ;;. *.iitd
and cocoa
;^;.; into the coffee
,ogttrttt' When combined' i,j
;ffi
with
stir into icing sugar mixture'
the vanilla essence'
if necessarY'
!. c'nilr the icing,
cake' then sPrtn-
,or.*t over toP of
over'
k\e the remaining Praline

t4

FRUIT SALAD
RECESSSPONGE
2 egq wparated
Pincb salt
l,/zcap castor sugar
Vt cupself-raisingfloar
2 tablespoonshot water
1/zcup cream wbified
2 teaspoonsicing sugar
1 cap drainedfruit salad
2 passionfrait
1. Beat egg whites stiffly with salt.
Gradually add sugar and beat until
dissolved. Beat in egg yolks.
2. Fold in carefully the sifted flour
and lastly the hot water. Pour mix-
ture into a greased 20 cm (B in)
recesscake tin. Bake in a moderate
oven approx 20-25 minutes, until
lightly browned and springy to
touch.
-?. Remove cake from oven and
allow to cool. Mix whipped cream
and sifted icing sugar together to
slightly sweeten. Pile into recesson
cake. Cover with fruit salad and
trickle passionfruit over top. Chill
before serving.
l'r)
<arlD
I €HERRY CREAM
BASIC IOTHISKED
SPONGE
Tbis is easl to make, upecialj uith an
electricnixer. Add loxr fauoxrite
fiiling.
1 teaspooneacbsagar and cornfloxr to
prepare tins
j egs
34 cup castorsagar
1 teaspoonuanilla
1 cupwlf-raisingflour,sfted
Pincb salt
1 teaspoonbutter, melted
2 tablespoons
bot water
/. Lightly grease two 18 cm (7 in)
sandwich tins and dust with com-
bined sugar and cornflour. Preheat
oven to moderately hot.
2. Beat eBgs, sugar and vanilla
together until very thick and lemon-
coloured. (If you hold a beater
above the bowl. mixture should fall
off in a ribbon which will hold its
shapebriefly.)
-1. Sift flour and salt on to a sheet of
greaseproofpaper. Fold half into the
egg mixture quickly and lightly,
using a large metal spoon. Fold in
remaining flour.
4. Combine butter and hot water.
Sprinkle over top of batter, then
fold in quickly. Divide batter be-
tween prepared tins, and tilt them to
spread batter evenly.
J. Bake for 20 minutes, or until
cakes are well-risen, golden brown,
and tops spring back when touched
with fingertips. Remove from oven,
and cool for a few minutes in the tin
on a wire rack. Turn out to finish
cooling. r,r)
Glrr
ROLL
i egs
3A cap castorsugar
1 table$oor orangejuice
2 tablespoons,tater
1 cupplainflour
1 teaspoonbaking powder
Pincb salt
Extra castorsagar
 600 nl cream,wbipped
1 x 425 g cancberries
1. Beat eggs until thick, gradually
add the sugar, beating after each
addition. Continue beating until
thick and creamy. Gently beat in the
juice and water.
2. Sift together flour, baking pow-
der and salt and, using a metal
spoon or spatula, carefully fold in.
Spread evenly into a greased 38 x
25 cm (15 x 10 in) Swiss roll tin,
greased and lined with greased
greaseproof paper.
i. Bake in a moderate oven 13-15
minutes, or until cooked (top
springs back when lightly pressed).
Turn out on to a clean tea towel
lightly sprinkled with castor sugar,
quickly peel off lining paper and
trim off crusts.
4. Roll up cake and towel together,
starting with a long side, put on a
cake cooler until cold.
5. Unroll and spread with half the
whipped cream and half the drained,
stoned cherries. Carefully roll up
again and place, seam side down, on
a serving plate. Cover with cream
and cherries.
+;;t
.tr1'le
ORANGE-WALNUT
SPONGE
3x60geggs
Pixcb sah
/z ct'rpcastor sxgar
th cup orangejrice
1 cxp self-raising
Jloxr
/z capfine! groundwalnuts
3 tabhspoons Grand lIyxier liqueu
0r orange Jt'ttce
Orange Cream (netbod follows)
34 ctp sugar
t/t capplain floar
-7x Na. 55 egylks
2 teaspoonsgrated orangerind
t/z cap orargejuice
1 tablespoonlemonjuice
i00 nl cream,whipped
1 cupcbopped
ualnats
1. Using an electric mixer, beat
together eggs and salt about 5 min-
utes, or until vegy'thick and crearny.
Gradually beat in the castor sugar
and then, with a spoon, fold in the
orange juice.
2. Sift the flour and gently fold in,
then fold in the ground walnuts.
Spreadevenly into a 38 X 25 cm (15
x 10 in) Swiss roll tin, greased and
lined with greased, greaseproof
paper.
i. Bake in a moderate oven for 15
minutes, or until top springs back
when lightly pressed with fingertips.
4. Turn out onto a tea towel dusted
with castor sugar. Remove lining
paper, carefully lift on to a cake
cooler. leave until cold. Cut into
thirds, sprinkle each with some of
the liqueur or orange iuice.
5. For the orange cream, combine
sugar and flour, beat the egg yolks
and stir in, with the grated rind,
orange juice and lemon juice.
6. Stir over simmering water until
very thick, approx 20 minutes. Stir
over cold water to cool mixture,
Ieave until cold and then fold in the
whipped cream.
7. Sandwich sponge layers together
with some of the orange cream,
spread the rest over top and sides.
Press walnuts over sides, chill and
serve decorated with orange slices
and, if you wish, mint sprigs.

COFFEE,SPONGE,
Lalers hauea creaml butterfi/ling and
topping is a cffie-flauoared icing.
2 teaspoonsinstant cffie powder
1/+cap boi/ing waler
4 egs, separated
iA cap castorsugar
1 cupself-raisingflour
Very,ueryfinej cboppedwalnufs
Cofee Batter Cream ( recipefollows)
Cffie Icing (recipefollows)
IYalnut balues
7. Dissolve coffee powder in the
boiling water. Beat egg whites until
stiff. Beat together egg yolks and
sugar until thick and creamy,
gradually fold into beaten whites.
Sift flour twice, fold in alternately
with the coffee.
Leff: Orange-WalnutSponge
(recipepage 17)
t9
2. Turn into two greased 20 cm or
23 cm (8 or 9 in) sandwich tins,
greased and dusted with verv, very
finely chopped walnuts. Bake in a
moderate oven about 25 minutes, or
until done when tested. Sandwich
together when cold with the butter
cre^m, top with icing and walnuts.
COFFEE BUTTER CREAM
Beat 90 g (3 oz) butter until sof-
yq cup icing
tened, graduallybeat in
sugar and 2 teaspoonsinstant coffee
p o w d e r , s i f t e d t o g e t h e r .S t i r i n l +
cup very finely chopped walnuts
and 1 teaspoon sweet sherry.
COFFEE IClNC-Sift together 1,/z
cups icing sugar and 1 teaspoon
instant coffee powder. Put into a
small saucepan, add 2 tablespoons
hot milk or water and stir over
gentle heat until just warmed. Pour
over cake.
Above:CotteeSponge
ffi
iY;
i 5. Put the third layer on top, spread
$TALNUT CAKE,
iil 1 np siftedplain flour
I lr.i
l'r I teaspoonbaking powder
*h
Pixcb salt
p r'il
fu cup walnzts,ueryfinej cbopped
or
ground
j egs
3A cupsugar
/l cap water
1 teasboonaanilla essence
Catted orailge segmentr
3 tablespoons
creamsherryor dry
sberry
lVbippedctean
IYalmt ltalaes
7. Sift together three times flour,
baking powder and salt, stir in the
chopped walnuts. Beat eggs until
frothy, gradually beat in the sugar
and continue beating at high speed
on an electric mixer for about 5
minutes, or until very thick and
crearrry. Stir in water and vanilla
essence.
2. Gently fold in the sifted dry
ingredients, pour into a lightly
greased 20 cm (8 in) springform tin
and bake in a moderate oven for 35
minutes, or until done when tested.
Let cool 'in tin 5 minutes, then
remove from tin and put aside until
cold.
i. Dtain the orange segments, mix
3 tablespoons of the syrup with the
sherry. Put aside some of the orange
segments for decoration, chop the
rest and add to the sherry mixture.
4. Split the cake into three layers,
put bottom layer on a serving plate.
Spread half the sherry mixture over,
cover with whipped cream, put
second layer on top, spread with
sherry mixture and whipped cream.
a
a
with whipped cream. Pipe swirls of
whipped cream on top, decorate
with orange segments and walnuts,
chill until ready to serve.
Gt):t
COFFEE ROLL
j egs
1/zcrp castorsugar
14 cap cornfloxr
tA uQ self-raisingfloar
2 tabhspoons
refinedinstantcffie
3 tablesboonsmilk
1 teaspoorbutter
CreamFilling (recipefollows)
Sfted icingsryar
/. Greasea 35 x 25 cm (14 x 10 in)
Swiss roll tin, line with greased
greaseproof paper. Beat eggs well,
gradually beat in the sugar and con-
tinue beating until thick and creamy
and sugar has dissolved.
2. Sift together three times the
cornflour, flour and coffee, heat
milk, add butter and let melt. Sprin-
kle sifted dry ingredients over sur-
face of egg mixture, fold in lightly,
then quickly fold in the hot milk.
-7. Pour into the prepared tin and
bake in a moderate oven 8-10 min-
utes. Turn out on to a sheet of
greaseproof p^per, quickly pull off
the lining paper and, using a sharp
knife, cut the crisp edges from the
long sides.
4. With the help of the greaseproof
paper, roll up, wrap in a tea towel
and leave until cold. Unwrap gently,
spread with the cream filling, care-
fully re-roll. Just before serving dust
all over with sifted icing sugar.
CREAM FILLINC-BaaI 125 g
(4 oz) butter until softened, gradu-
ally beat in3/+ cup sifted icing sugar,
continue beating until light and
fluffy. Chop 100 g cooking choco-
late into pieces,melt over simmer-
ing water, cool a little. Gradually
beat into the cream mixture, com-
bining thoroughly. Stir in 1, tea-
spoon vanilla essenceand 1 table-
spoon Coffee Supreme orTiaMaria.
6 3:!
€ {tis!
VANILLA SPONGE
You'// beintrigred fu tbeligbt texture
of tbis cakeand tbeprettl yllow-and-
wbiteappeararce wbencat.
l0 eg wbins
1 teaspooncreamof tartar
Pincb of salt
114 cuPscastorsugar
1% cuPsself-raisingfloar,sifted
4 egylks
2 teaspoonsuanilla
7. Beat egg whites, cream of tartar
and salt at high speed in the large
bowl of an electric mixer until very
thick. Gradually beat in 1 cup of the
castor sugar, a tablespoon at a time,
until mixture forms soft oeaks.
2. Fold in sifted floui and the
remaining Y+ cup of sugar.
3. Beat egg yolks and vanilla
together. Fold in half of the egg
white mixture.
4. PIace alternate spoonfuls of the
white and yellow batters in a
greased 23-25 cm (9-10 in) ring
tin. (Use a fluted tin, if you have it,
for a pretty effect.) Bake in a moder-
ate oven for 45 minutes, or until
cake springs back when touched
with a fingertip and is beginning to
shrink away from the sides of the
tin. Cool for a few minures in the
tin, then carefully turn out on to a
wire rack to frnish cooling.
NOIE-You can serve the cake
plain, or dust it with sifted icing
sugar. It makes a wonderful dessert
with sliced fresh fruit and lightly
whipped cream, or icecream and
caramel sauce.
4l's
PASSIONFRUIT
SPONGE
4 egq separated
Pinch salt
1 cup castor sagar
)A cup cornfloxr
tA cupplain
floar
j teaspoonsbaking powder
4 tabhspoonsntater and 1 tabhspoon
batter, beatedtogetber
Passionfruit Icing ( recipefollows)
/. Beat egg whites and salt until
stiff. Gradually beat in sugar until
dissolved. Beat in egg yolks. Fold in
the dry ingredients which have been
sifted well together 3 times. Lightly
fold in hot water and butter. Pour
into 2 well-greased 20 cm (8 in)
sandwich tins. Bake in a moderate
oven 20-25 minutes. When cold
join together with passionfruit but-
ter (see Icings and Fillings) spread
lightly with whipped cream to
which has been added the pulp of 1
passionfruit.
2. Ice lighdy with Passionfruit
Icing.
Pl-tllONFR U IT I C ING-Place 3/+
cup icing sugar, sifted, into a basin
and stir in the pulp of 1-2 passion-
fruit. Add a little milk only if neces-
sary to make into a soft spreading
consistency.
 €i
{.:,
6,t,r*&ots
i
]i
i
li RICH BUTTER CAKE
2 cupsplain flour
11/zteaspoons
bakingpowder
185 g (6 oz) butter
1 cup castor sugar
3 eg4 beaten
i tablespoonsnilk
7. Butter and line a deep-sided 20
cm (8 in) round cake tin with grease-
proof paper. Sift together flour and
baking powder. Beat together butter
l and sugar until light and fluffy.
2. Add eggs gradually, beating well
after each addition. Mix in half the
flour and milk, combine well. Add
remaining flour and milk and mix
well. Turn into the prepared tin,
level top and bake in a moderate
oven for t hour.
VARIATIONS
IT/ALNUT BUTTER CAKE
Add 1 teaspoon mixed spice and ll
cup finely chopped walnuts to the
mixture. When cooked, brush hot
cake with melted butter and sprinkle
with castor sugar and cinnamon.
ORANGE BUTTER CAKE
Substitute orange juice for the milk
and add the grated rind 1 orange.
' F:-{'
,
Top with butter icing and sprinkle
with a little grated orange rind.
CHERRY BUTTER CAKE_Add
/z cup sliced glace cherries to the
mixture, top with butter icing and
decorate with whole cherries or wal-
nut halves.
l'r)
Ga:t
COFFEE BUTTER
CAKE
125 g G m) btnr or margarire
I up brownsugar
2 egs
irstant cofa
2 teaspoons
I teaspootrcimamon
2 aps self-raisirgflour
1/zoQ nilk
CofeeButter Cream(ruipe follows)
1. Beat butter and sugar until
crearny. Add eggs and instant coffee
and beat well. Mix in cinnamon
sifted with flour alternately with
milk and beat until smooth.
2. Divide evenly into 2 greased
20 cm (8 in) sandwich cake tinsand
bake in a moderate oven 25-30 min-
utes until cooked.
t. FtlI and frost when cool with ) egs, separaled
Coifee Butter Cream and decorate 1 teaspoonuani/la
top with toasted flaked almonds. 1,/zcup CaramelSyap
COFFEE BUTTER CREAM-
Beat 1.25g (4 oz) butter until soft, 3 cupsself-raising
flour
add 2 tablespoons coffee essence Pinch of salt
and gradually beat in 2 cuPs sifted )A cupof nilk
icing sugar, beating until soft
Frosli ng: ( net hodfo/lows)
enough for easy spreading.
125 g (4 o7) butter
500 g (1 /b) sifted icing strgar
IHAZF..LNUTGINGE,R t/+ caP carame/slrap

CAKE, 11/zteaspoonsuanilla
Pecansto
Pecanbaluesand choPPed
185 g (6 o7) batter or marganne decorate
)A cup castor sugar
/. Make the syrup first. Heat sugar
I pooe
in a heavy saucepanover verY low
1l/t cupsplain flour heat, stirring, until melted and a rich
Pincb salt caramel colour. Remove from heat
and gradually stir in the boiling
125 g G oz) hazelnuts,choPPed
water-be careful to avoid splashes.
preserued
1 cup chopped ginger
Allow to cool before using.
1. Crearn butter and sugar. Add 2. For the cake, cream butter and
eggs and beat well. Stir in sifted brown sugar until light and fluffY.
flour and salt. Lastly mix in hazel- Add egg yolks and vanilla and beat
nuts and ginger. Line a greasedloaf well. Mix in half a cuP of the sYruP.
cake tin 23 cm x 13 cm (9" x 5") 3. Sift flour and salt together and
with greasedgreaseproof paper and stir into creamedmixture alternately
carefully add cake mixture. with milk. Beat egg whites until
2. Bake in a moderately slow oven thick, and fold through. Divide bat-
until cooked-about lt/z hours. ter between two greased 23 cm (9
Allow to cool 15 minutes in tin in) sandwich cake tins, and bake in a
before carefully turning out. Wrap moderate oven for 35 minutes, or
in foil when cold and leave for a daY until cooked when tested with a
before cutting. skewer. Cool on wire racks. When
quite cold, join cakes together with
half the frosting, and ice all over
with remaining frosting' Decorate
CARAMEL CAKE, with pecan halves and choPPed
Caranel SlruP: Pecans.
1 cupsugar FRO-tTING-Have butter softened
tl cup boiling water at room temperature, and beat in
Cake: icing sugar until smooth and
185 g (6 oz) batter creamy. Gradually add caramel
syrup and then vanilla, beating mix-
1/z cup brown sugar
ture well.

25
V'

a
a
I tcasputt baking pontdcr
GINGERBREAD
% tcarpoonnfimeg
125g( cz)tuttcr 4 tabhspns dr1 sbcrry
1 tablcspangmtnd gingn 2 tcaspns haor jain
W tcaip@n cinnaaon Sftcd icingstgar
/z tcarpt mixcd spicc
1. Beat together butter and lemon
/z np bronnstgar rind, then gradually beat in the
lz np goldn symp sugar. Add the eggs, one at a time,
1 cgg hatn beating well after each addition.
2. Sift together flour, baking pow-
/z np cboppdraisinsor prescntcd
der and nutmeg and fold in, alter-
ginger
nately with the sherry and the lemon
/z *p varm nilk juice.
th naspott bicarbanatcof td" -?. Tum into a 20 x 10 crn (8 x 4 in)
l/z ctpsplainJlwr, sftcd loaf tin, greased and lined with
greased greaseproofpaper. Bake in a
1. Beat the butter until light and moderate oven 4F50 minutes, or
fluq', beat in the spices. Gradually until done when tested. Dust with
add the sugar, syrup, egg and rai- sifted icing sugar before serving.
sins, beating well after each
addition. r'$
C?,!l
2. Add the milk, with the bicarbon-
ateof sodadissolvedin it, dtemate-
ly with the flour, mixing in well. ORANGE-ICED
Butter a loaf tin approx 22x 14 crn BUTTER CAKE
(8V+x 5rr1,in), line basewith grease-
proofpaper. 250 g (8 cz) tuttcr
J. Pour mixture into the tin and 1 crp sugar
bake in a moderately slow oven for
I tgt
t hour 20 minutes. Top with water
icing decorate with preserved 2th arysnf-raisingflou
gnger. Serve warm or cold, with Pincb salt
butt€r- OrargeIcing (rccip follm,s)
NOIE-The flavour of this loaf
improves with keeping. 1. Cream together butter and sugar.
Add eggsone at a time and beat well
b'!t'b
car12 after each addition. Stir in sifted
flour and sdt and mix until smooth-
2 Place in a greased 20 cm (8 in)
SAND CAKE fluted ring cake tin. Bake in a
125 g (4 a) httcr moderate oven l-lV+ hours until
cooked. Cool. Pour over icing.
1 tcaspr grad hnd, drd
OR 4NGE ICINC'-Place /+ cup
I up ngar sifted icing sugar and 1 tablespoon
I I!!
iw orange iuice in a smdl saucepanand
1/z rzrpr stir over a very low heat until
IL fuinJIar
smooth and heated through.
il l i
i Eighf: Orange-lc-ed Butter Cake
i'
i
l
I

lr
il

il

MERINGUE-TOPPED
CAKE
185 g (6 o7) margarine
1 cap brown sugar
1 tablespoonltonel
2 eggylks
1 capself-raisingfloar
l/t cap nilk
MeringueTopping(ruipe follows)
t/z cub sliuered almonds
1. Beat margarine, sugar and honey
together until creamy. Beat in egg
yolks. Mix in sifted flour alternately
with milk and beat until smooth.
Place in a greased 18 cm-20 cm
(7-B in) springform cake tin.
2. Spread topping over cake mix-
ture and lightly press in the slivered
almonds. Bake in a moderately slow
oven until cooked-about 1-1V4
hours. Cool slightly before carefully
removing spring.
MERINGUE TOPPIIJG-BeaI 2
egg whites until stiff. Gradually beat
in 4 tablespoons castor sugar, beat-
ing until dissolved. Fold in 1 tea-
spoon vanilla.
l'')
c?r,
COCONUT BAR
125 g (a o7) butter or margarine
t/z cup sagar
1 teasboon aani//a essence
2 eggs
1 cupself-raisingfloar,stfted
1/z cub desiccatedcoconut
th cupnilk
CoconutIce Frosting (recipefollows)
1. Cream together butter, sugar and
vanilla essence.Beat in the eggs,one
at ^ time. Fold in flour and coconut,
together with milk, beat until well
mixed. Spoon into a greasedbar tin
25 x 8 X 5 cm (10 x 3 x 2 in), bake
in a moderate oven 30-35 minutes.
or until done when tested. When
cold, top with the frosting.
FRO.ITING-PuI 11l+ cups icing
sugar, sifted, and 2 tablespoons
desiccated coconut into a bowl.
Melt 30 g (i oz) copha over gentle
heat, add, with 1 tablespoon lemon
juice, stir in. Slowly stir in enough
milk to mix to a cre my spreading
consistency,then stir in a few drops
of pink food colouring.
b-r}
c::-
SOUR CREAM CAKE
125gGoz)butter
1 teaspoonuanilla essence
1 cap sagar
2 eggs
2 cupsself-raising
floar
% teaspoonbicarbonateof soda
1 cab well-masbedbananas
t/1 cup sour cream
Siftedicingsugar
1. Beat together butter and vanilla
essenceuntil creamy, gradually add
the sugar, beating after each addi-
tion. Beat in the eggs thoroughly,
one at a time.
2. Sift together flour and bicarbon-
ate of soda, fold in alternately with
the combined bananas and sour
cream. Turn into a 20 cm (8 in)
deep sided tin, lined on base with
greasedgreaseproofpaper. Bake in a
moderate oven about 1/+ hours. or
until done when tested. Serve
topped with sifted icing sugar (or
finish with a lemon or orange
flavoured icing).

SOMERSET SE,ED
CAKE
tA cup batter or margarine
% cup castor sagar
2 teaspoonscarawal seeds
3 eegs,separated
1 tablespoonground almonds
2 cupsself-raising
flour
2 tablespoonsnilk
Extra carawal seeds
1. Beat together butter and sugar
until creamy, stir in the seeds.Beat
egg whites until fairly stiff, add
yolks and whisk in lightly, fold into
the creamed mixture. with the
almonds.
2. Sift the flour and fold in, with the
milk. Turn into a large loaf tin,
greased and lined on base with
greased,greaseproofpaper, top with
a light sprinkling of caraway seeds.
Bake in a moderate oven about 1
hour. or until done when tested.
Leave in tin for 10 minutes. then
turn Out. r$
Gf'!l
PUMPKIN CAKE,
1/zcup butter or margarine
2 teaspoonsgrated orangerind
tA cap sagar
1 cup cooked,thorough! drained
nasbedpunpkin
1 cup saltanas
2 cupsself-raising Jlour
1/zcupnilk
OrangeIcing (ruipe follows)
7. Beat together butter, orang€
rind, sugar and pumpkin. Mix in
sultanas and then fold in the sifted
flour alternately with the milk.
2. Turn into a greased20 cm (8 in)
deep-sided tin, lined on base with
greased,greaseproofpaper and bake
in a moderate oven for about 1
hour. When cold, top with the icing.
ORANCE ICING-PuI 1 cup icing
sugar, sifted, into a small saucepan,
add 2 teaspoonsbutter or margarine
and 1 tablespoon orange juice. Stir
over gentle heat until butter has
melted and ingredients are com-
bined. r'i)
<3'.)tt
BASIC T\il7O-EGG
BUTTE,R CAKE
This recipeis so sinple, 1oa can keep it
in lour menzzrJand make it in minates
wheneuer 1ou aailt a cakein a ltarry.
2 cupsself-raisingflour
Pinch salt
2 egs, separated
125g G oz) butteror margarine,
softened
1 cup sagar
1 teaspoonuanilla
tA capnilk
/. Sift flour and salt onto paper.
Beat egg whites until they form soft
peaks in the small bowl of electric
mixer at high speed; then, in the
large bowl of mixer, beat butter or
margarine, slowly adding sugar and
beating until fluffy.
2. Beat in egg yolks and vanilla.
Add flour mixture, a third at atime,
alternately with milk, beating iust
until blended. Fold in beaten whites.
Pour into 2 greased 20 cm (8 in)
layer cake tins.
i. Bake in moderate oven 30 min-
utes, oluntil top springs back when
lightly pressed with fingertip. Cool
in tins on wire racks 5 minutes: turn
out on racks to cool.
 i
,4.
',F

*W @:
',,l.&",
&
"ss

N u tR n g

\ c r \ L r c a r i l \ ..'|]'l
\ ( l ( |+l^^
u r ( c g g s .o n c l l i l
i:-- r - - ^ , ; - - ^4 rcL l ^r - I^ a c h a . l d i ri o n .
NUT RING 5

Sift the flour and mix in, u'ith the

185 g (6 oz) butter
ll cup castor sagar
+ egqs
2 cupsse/f-raisingflour
t,/zcap ground almrnds
Whipped creant
Graled chocolate
7. Beat butter, graduailvbcat in the
sugar ancl continue beating until
ground almonds, beat until com-
bined.
2. Turn into a greasecl, flourecl
20 cm (B in) kugelhopf tin or baba
tin, or a clcepfluted or plain ring tin
anclbake in a moderatc oven 50-55
minutes,or until brou,necland clone
u'hen tested.
J. Cool slightly in tin, then turn out
and leaveuntil colcl.To serl'e,cover
all over u,'ith whippecl cream ancl
sprinkle with the chocolate.
I
.t

30 il
I

STRAWBERRY
CAKE
Seruefor afternoontea.
1 x 425 g canstrawberries
2 egs
)A cap castorsugar
t/z teasboonuanilla essence
125 g (a o7) butter, meltedand cooled
2 capsw/f-raisingfloar
Icing sugar
1. Drain strawberries, put into a
suainer and leave to drain
thoroughly. Beat together €Bgs,
sugar and vanilla essenceuntil thick
and creamy. Beat in the cooled,
melted butter.
2. Sift flour. add and mix in until
smooth. Spoon into a 20 cm (8 in)
spring form tin, greased well and
sprinkled with t-rne, d.,v bread-
crumbs. Insert strawberriesinto the
mixture, but only half-way down,
and bake in a moderate oven about
40 minutes.Just before sen'ing, sift
icing sugar over top.

Strawberry
Cake

ffi;;
ii*r'
;' tl

31

BE,LGIAN BUN
t/z cap batter or margarine
)A cup castor silgar
ltg
2 cupsself-raisingfloar
Pinch salt
Apricot jan
Blanched almonds,sblit into ltalues
1. Beat together butter and sugar
until thick and creamy, add the egg
and beat in well. Sift together flour
and salt. add and work in to make a
firm dough.
2. Divide into halves, press half
into a gteased 20 cm (8 in) sand-
wich tin, spread with a generous
layer of apicot iam. Cover with rest
of mixture and arc^nge sPlit
blanched almonds around the edge.
3. Bake in a moderate oven for
35-40 minutes, or until lightly
browned and cooked through. Cut
into wedges, when cold and serve
with coffee or te .
l'r)
<c?;f l
GRE,EK YOGHURT
CAKE
185 g (6 o7) butter or margarine
1 teaspoongrated lemonqrind
I cup castor sagar
4 egs, separated
21/zcupsplain floar
1 teaspoonbicarbonateof soda
1 teaspoonbaking powder
Pincb salt
% *P nataralloghurl
Slrup (recipefollows)
Blancbed almonds,toasted
1. Beat together butter, lemon rind
I
a
a
and sugar until creamy. Beat the egg a
yolks, gradually add, beating well.
Sift together three times the flour,
bicarbonate of soda, baking Powder
and salt, fold into the mixture alter-
nately with the yoghurt.
2. Beat egg whites until stiff but not
dry, fold in. Turn into a greased,
floured 25 cm (10 in) squarecaketin
and bake in a moderate oven 45-60
minutes, or until done when tested'
i. Turn onto a wire rack and let
cool. Pierce the surface all over with
a small skewer, spoon the hot
strained syrup evenly over. Score
surface into diamond shaPes, or
squares, put a toasted almond in
centre of each.
.fiiRUP-Put into a small saucePan
/z cup water, /z cuP sugar, striP
lemon rind and a small Piece of
cinnamon stick. Bring to boiling
point, stirring until sugar has dis-
solved, then boil gently for 10 min-
utes. Remove the lemon rind and
cinnamon stick. A teaspoon or two
of rose w^ter may be used instead of
the cinnamon stick-add lust before
pouring over cake.
t'u
<stf -
ORANGE YOGHURT
CAKE
grated orangerind
2 teaspoons
grated lemon rind
2 teaspoons
125 g (4 o7) butter or rnargarine
1 cup caslor sugar
j egq separated
11/zcupsself-raising
flour
I cupnaturalygburt
2 tablespoonsorangejuice
tl cupchopped
walnuts
Lemonflauoured icing
o a
a 7. Add grated rinds to the butter,
a
gradually beat in the sugar. Contin-
ue beating until creamy, then beat in
the egg yolks, one at a time.
2. Sift the flour, mix together yog-
hurt and orange juice. Fold flour
into creamed mixture alternately
with the yoghurt, then fold in the
walnuts.
3. Beat egg whites until stiff but not
dry and fold in thoroughly. Turn
into a 23 cm \ 1.2cm (9 in x 5 in)
loaf tin, greased and lined on base
with greased, greaseproof paper,
bake in a moderately slow oven
about t hour. or until done when
tested. When cold, top with lemon
flavoured icing.
t'u
car:t
SURPRISEBUTTER
CAKE,
250 g (8 oz) butter
1/+ caps castor sugar
1 teaspoonuanilla
j egs
3 cupsplain floar
3 teaspoonsbaking powder
Pincb salt
t/z capnilk
1 cupchopped preserued
ginger
1 x 100 g pkt chocbits
1. Crcam together butter, sugar and
vanilla. Add eggs one at a time and
beat well after each addition. Add
sifted dty ingredients alternately
with milk, adding a little extra milk
if mixture is too firm.
2. Place alayer of cake mixture into
a greased and paper-lined deep 20
cm (8 in) cake tin. Sprinkle with half
the ginger and choc bits. Cover with
more cake mixture, add remaininq
ginger and chocolate and cover with
remaining cake mixture.
3. Bake in a moderately slow oven
1%-1/z hours until cooked. Wrap
while still warm and allow to cool
then remove cake tin.
r'il
cftt
LE,MON LOAF
90g(joz)margarine
1 cup sugar
2 egs
Crated rind 1 lemon
11/zcupsself-raising
floar
Pinch salt
t/z cupnilk
j tablespoonslemonjaice
t/z cap cboppedwalnats
LemonSagarSyup (recipefollows)
1. Beat together margarine, sugar,
eggs and grated lemon rind until
light and fluffy. Add sifted flour and
salt alternately with milk and lemon
juice. Beat until smooth. Lastly stir
in the walnuts.
2. Pour into a greased23 cm (9 in)
loaf tin, lined with greased,grease-
proof paper. Bake in a moderate
oven approx t hour or until cooked.
-?. Remove from oven and allow to
stand 10 minutes on wire rack
before carefully removing cake tin
and greaseproof paper. Slowly
brush Lemon Sugar Syrup on top
and sides of cake, allowing time for
the cake to absorb the syrup. Cover
Ioosely with aluminium foil and
allow to stand 24 hours before cut-
ting. Garnish with lemon slices if
desired.
LEMON SUGAR .l)ilR.UP-Com-
bine 2 tablespoons lemon iuice and
/z cup sugar in a small bowl. The
sugar does not need to be dissolved.

OLD-FASHIONE,D
TIGE,R CAKE,
185 g (6 o7) butter or margarine
1 cup castor sagar
Crated rind 1 lemor
1 egs
2 capsse/f-raising
flour
Pinch salt
1l cap cream
1 tablespoondrinking chocolate
1 x 100 g block cbocolate
Few drops uegetableoil
1. Beat butter, sugar and lemon
rind until creamy. Add eggs one ^t a
time and beat well. Stir in sifted
flour and salt alternately with cream
and beat until smooth.
2. Take ourtY3of the batter and mix
into this the drinking chocolate.
Grease a fluted 20 cm (8 in) ring
cake tin and cover base with half of
the plain batter. Add a layer of the
drinking chocolate mixture and top
with remaining white mixture. Swirl
with a fork.
j. Bake in a moderate oven about
50 minutes until cooked. Cool. Melt
chocolate over hot water, add a few
drops of cooking oil and pour over
cake, letting the chocolate run down
the sides.
ORANGE LIQUE,UR
CAKE
250 g (8 o7) bntter or margarine
114 cupscastorst/gar
4 egs
Grated rind and juice of 1 large orange
tA cupchopped
nixed peel
,,?
2 1/zcuPsself-raisingfloar
t tablerpoonsorangeliqzear
1. Beat butter and sugar until
creamy and add the eggs, one at a
time, and continue to beat. Add
grated orange rind and juice and the
chopped mixed peel that has been
tossedin some of the flour. Stir flour
into batter. Pour into a well-greased
deep ring cake tin sprinkled with
fine dry breadcrumbs and bake in a
moderate oven for about 1/zhours.
Cover the cake with a piece of
kitchen foil if browning too much.
Let the cake get coid in the cake tin.
Prick and pour on the orange
liqueur.
,*rl"'p
BUTTER CAKE
WITH APPLES
t25 g G oz) butteror margarine
)A capsugar
2 egs
2 cupsself-raisingfloar
2 apples
1 tablespoonsagar
1 tablesbooncinnamon
1,/qcab sliaered almonds
1. Cream butter and sugar,then add
the eggs,one at a time and continue
to beat and stir flour into the batter.
Pour into a well-greased 20 cm
(8 in) springform cake tin, sprinkled
with fine dry breadcrumbs. Peel the
apples,cut them in wedges and coat
them in the sugar and cinnamon
mixed together. Insert the apple
wedges partly into the batter and
sprinkle with the slivered almonds
and any remaining cinnamon mix-
ture. Bake in a moderate oven for
about t hour until cooked.
Rlght:ButterCakewithApples
OrangeLiqueur Cake
OldFashioned TigerCake
 1 cupself-raisingflour,sifted
\ilALNUT CAKE
Pincb salt
125 g (4 o7) butter Pincb cream of tartar
1 cap castor sugar
7. Cut plums into slices and
i eggs sprinkle with the 3 tablesPoons
1 cupself-raisingflour sugar. Beat together until creamY
r/+capplain floar the butter, lemon rind and remain-
t/+ cap nilk ing sugar, add the egg yolks, one at ^
!* time, beating well after each addi-
Fi{
1 capfinei choPPedwalnuts
tion. Stir in the sifted flour.
H
5 fs
i.1
lVbippedrean
Orange Icing (ruiPe follows)
2. Beat egg whites with salt and
cream of tartar until stiff, fold into
li cake mixture. Turn into a greased
iE
zu
1. Beat butter, gradually beat in the 23 cm (9 in) springform tin, sPread-
sugar, continue beating until very
ffi ing evenly.
:t:'' creamy. Add the eggs,one at a time, i. Anange the drained PIum slices
E! beating after each addition' Sift over top and, if they are very t^rt,
R together the flours and fold in alter- sprinkle with 1-2 tablesPoons of
nately with the milk, then fold in the sugar.
walnuts. 4. Bake in a moderate oven 45-50
F1 2. Tvn into two greased 20 cm (B minutes. remove from oven, let cool
in) sandwich tins and bake in a a little and then turn out. Serve as a
moderate oven about 30 minutes.
tr
iii
Leave in tins for 3-4 minutes and
then turn out on to a cake cooler.
\When cold, ioin together with
dessertcakewith whiPPed cream, or
serve for afternoon tea.
NOTE-Some of the Plum slices
X'i may sink into the cake while cook-
i.: whipped cream (add a little grated ing, but this makes it more interest-
&! orange rind, if you wish) and toP ing and delicious.
i€ with the icing. r,/il
ffi
f,
/C/NG-Melt 30 g (1 oz) butter or '@e'i*

Pr
margarine, stir in 1/+ cuPs sifted
w icing sugar and 1 tablespoon orange MOCHA RUM CAKE
$i
El
juice, stir well until mixture is a
ffi t/z cup cocoa
ffi, pouring consistency (ddd a little
ffi
tsrj more orange iuice, if necessarY). instantcffie
2 teaspoons
*'d
dd$ t/z cap water
M €:,:,s&
rii
l/t cap ran
.d
PLUM CAKE 125gGoz)butter
I*
H Vanilla essence to taste
f;r 500 g (1 lb) ParPlePlans
$ I t/a cups castors,,tgar
ii'i
3 tablespoonssugar
lP
125 g (4 oz) batter or marganne i egs, separated
T.J
H. I teasPoonbicarbonateof soda
i'r 1 teaspoongrated leaon rind
ta
1/zcap sagar 1,/zcap sour cream
,i'jr
;tu
3 eggs,separated 2 cupsplain floar, sifted
*
hj
). 1

'''ir
*.*
*r*-&

a t
a a
a
1,/zczp sugar
Extra rum
Cberrl jan
IVhipped crean
CbocolateFrosting (ruipe follows)
Cbocolatecurls or toastedalmonds
(optional)
7. Put cocoa into a bowl. Heat to-
gether instant coffee, water and the
V+ atp rum, slowly stir into the
cocoa, put aside until cold.
2. Beat together butter and vanilla
essenceuntil creamy, gradually add
the castor sugar, beating well after
each addition.
,. Add the egg yolks, one at a time,
beating after each, stir in half the
cocoa mixture. Add bicarbonate of
soda to the sour cream, stir well.
Fold flour into creamed mixture,
alternately with the sour cream and
remaining cocoa mixture.
4. Beat egg whites until soft peaks
form, gradually add the remaining
sugar, beating after each addition.
Continue beating until stiff and
glossy, fold into chocolate mixture.
5. Turn into a deep-sided round
23 cm (9 in) tin, greased and lined
with greased greaseproof paper.
Bake in a moderate oven about 1,/+
hours, or until done when tested.
Turn out of tin on to a cake cooler
and leave until cold.
6. Split cake horizontally into three
layers, sprinkle each lightly with
rum, then sandwich together with
cherty iam and whipped cream. Top
the cake with the frosting, decorate
with chocolate curls or slivered
toasted almonds.
CHO C OL ATE FRO.f TINC-Beat
1 tablespoon cream into 60 g(2 oz)
cream cheese,continue beating until
creamy. Chop dark cooking choco-
late from a 100 g packet, melt over
s
hot water, let cool and then beat
into the cheese.Gradually mix in 1
cup sifted icing sugar and, when
combined, stir in 1 tablespoon rum.
t'$
Ga!-
VICTORIA CAKE
250 g 1t7t/b) butter
2 teaspoons
grated orangerind
1 cap castorsugar
4 x 55 g eacbegs
2 cupsself-raising
floar
Strawberries
Crand Marnier or Cointreau
114 cupscream
Castor or icing sugar
/. Soften butter, add orange rind
and beat until creamv. Graduallv
beat in the castor sugar and continul
beating until light and creamy. Beat
eggs lightly, add them, a little at a
time, beating well after each addi-
tion.
2. Fold in the sifted flour and spoon
into two 20 cm (8 in) sandwich tins,
greased,lined on base with a round
of greased paper and then dusted
lightly with flour. Bake in a moder-
ate oven about 25 minutes, or until
done when tested. Turn our onro a
cake rack and leave until cold.
-1. \flash and hull strawberries. slice
some for between cake layers, leave
one whole, halve the rest. Put all
into a bowl, sprinkle lightly with
Grand Marnier and leave for 30
minutes. Whip cream until thick,
sweetento tastewith castoror icing
sugar. Spread some over one cake
iayer, arcange strawberry slices
around edge, top with the other
cake, swirl cream over top. Put a
whole strawberry in centre, decor-
ate with halved stravrbernes.
tu %-
 77
F
a a
a a
a mixture is thick and creamy. Sift the
AUSTRIAN CAKE
This is realj a cakefrom Austria but
it's traditionalj called a bread.
2 cupsfloar
2 teaspoonsbaking powder
1 teaspoonsalt
1 cupcltopped
walnuts
1 cupcltopped
dans
1 cup s/ind glace cherries
1 cup coarsel1cboppedseni-sweet
choco/ate
4 egs
1 cap sugar
/. Sift together flour, baking pov/-
der and salt. Lightly mix in the rval-
nuts, dates, cherries and chocolate.
Beat eggs, gradually beat in the
sugar, continue beating until thick
ano cteamy.
2. Stk into flour mixture and turn
into a 23 x 12 cm (9 x 5 in) loaf tin,
lined with greased, greaseproof
paper. Bake in a moderately slow
oven about lV+ hours, leave for 5
minutes. then turn out onto a cake
cooler and leave until cold. Wrap
well and stote for 2 davs.
l'e)
'c?:-
MOKA CAKE,
SSTISS
1,/3cup castor sugar
j egq separated
Few drops aanilla essence
3Acupflour
90 g (3 o7) butter
Yolk of 1 eg
t/z cupsiftedicingsugar
aerJstrongblack cffie
2 teaspoons
1. Beat together the sugar, yolks of
the 3 eggs and vaniila essenceuntil
flour and fold in and then fold in the
egg whites, beaten until stiff.
2. Tulrn into a lightly greased and
floured 23 x 1.2cm (9 x 5 in) Ioaf tin
and bake in a moderate oven for 30
minutes. Leave in tin for a few min-
utes and then turn out onto a cake
cooler.
i. Beat together butter and egg yolk
until creamy,beat in the icing sugar.
lfhen smooth, mix in the coffee.
When cake is cold, split into halves,
join together again with the butter
cream, pressing top down lightly.
Leave for 2-3 hours and serve
topped with a dusting of icing sugar.
t'o
<ct:-
MOCHA GATEAU
1 iablespooncocoa
2 teaspoons
instantcffie
1/zcup bot water
125 g (4 o7) batler or margarine
lW cuPsbrownsugar
3 eggs
2 cupsself-raising
flour
Pincb salt
1/zteaspoonbicarbonateof soda
1/zcup sour cream
MocbaFrosting(ruipe follows)
Flaked almonds
/. Stir cocoa and coffee into the hot
water and mix until smooth. Allow
to cool. Beat butter and sugar until
creamy. Add eggs one at a time and
beat well after each addition.
2. Stir in sifted dry ingredients
alternately with cooled cocoa mix-
ture and sour cream. Beat until
smooth.
j. Divide evenly into 2 x 23 cm
(9 in) sandwich cake tins greased
and base lined vzith greased grease-
proof paper. Bake in a moderate
oven until cooked-about 30 min-
utes. Allow to stand in tins 5 min-
utes before turning out carefully.
Remove paper and allow to cool.
4. FilI and frost all over with NIocha
Frosting. Coat sides of cake with
flaked almonds and pipe small
rosettes of Mocha Frosting around
top edge of cake.
It is best to make cakes the day
before assembling becausethey are
soft and light.
Complete cake may be kept in an
airtight container in refrigerator if
desired.
NOTE-This gateau freezeswell.
MOCHA FRO-tTlNG-Beat 125 g
(4 oz) butter until soft. Gradually
beat in 4 cups icing sugar sifted, and
2 tablespoons sifted cocoa. Add Y4
cup strong hot coffee and 1 table-
spoon coffee liqueur and continue
beating until smooth and creamy. In
hot weather it may be necessaryto
chill before spreading on cake.
SACHE,RTORTE,
Makes 12 seruings.
15 5 g (5 oz) dark cboco/ate
185 g(6 o7)bwtter
1 cup castorsugar
6 eggs,separated
1 cupplainflour, sifted
/a cap apricot conserae
1 teaspoonbrandl
ChocolateIcing ( ruipe fo//ows)
Extra 155 g(5 o7) dark cbocolate
/. Chop the chocolate and melt
over simmering water. Add the but-
ter and stir until melted and mixture
is smooth, pour into a bowl. Add
sugar and egg yolks and beat
4I
thoroughly. Beat the egg whites un-
til stiff and carefully fold into choco-
late mixture alternately with the
flour.
2. Pour into a buttered and paper-
lined 20 cm (8 in) round cake tin.
Bake in a moderate oven for t hour,
or until a skevrer inserted into the
centre comes out clean. Leave until
cold.
3. Level cake if necessaryby trim-
ming the rounded top. Turn cake
u p s i d ed o w n . H e a t t h e a p r i c o t c o n -
serve urith the brandy, strain and
spreadover the top ofthe cake. Pipe
a small amount of the chocolate
icing around the edge of the cake.
Leave to set for a few minutes, then
c a r e f u l l yp o u r t h e r e m a i n i n g i c i n g
on top. (This will prevent the icing
running down the sides.)
4. Chop the remaining chocolate,
melt over simmering water. Line
the base of a 20 cm (8 in) round
cake tin with a round of foil, a little
larger than the base. Pour in choco-
late and let set. Remove from tin
and peel off the foil.
5. Cut chocolate round into 12
wedges with a hot, wet knife. Place
chocolate wedges evenly around the
cake on an angle, one side in the
icing and one side upwards. Support
this side with half a toothoick near
the edgc of the cake.
6. Put the cake into the refrigerator
to chill. Remove the toothpicks and,
if you wish, serve with svreetened
whipped cream flavoured with
brandy.
CHOCOLATE lCING-Sift to-
gether 1 cup icing sugar and 1 table-
spoon cocoa. In a small saucepan
heat together 1 tablespoon butter,
1-2 tablespoons water and /z tea-
spoon vanilla essenceuntil the but-
t e r h a s m e l t e d .A d d t h e i c i n g s u g a r -
cocoa mixture and stir until smooth.
-{
''-* P
 2 . l l c ' ; r te s g u ' h i t c s u n t i l s t i f f b u t n o t
G RI E S T O R T E , clrv anrl firlcl in.
.furn
irrto a '() cr-n
( 8 i n ) s : r n r { ui c h t r n u ' h i c h h a s i r c e n
) t.qqs,stpart/trl
linccl on lrrrsc u-ith rt rouncl oi
|: a/tf tdJlttr J/t'iLtt greescrl, urclrscproof pllrer ancl

.ltlre drd graltd rltrrl 1 ttttditru-.r1:.ed s p r i n k J c c lu ' i t h r r l i t t l e c a s t o r s u g : r r

/t nt ttt rnrl flour.
1 /ub/esprtrtt,qrr,anda/tilatd.r J . l J , t k t i t t . t t t r , r r l c r : t l t, r v t n I , r
t't cup l0-.1(l minutcs, or until it shrinks
fiw .retto/jt,t
i r o m s i c l e so i t i n . I - e r L v cf i r r : t f e u
I '2 ttp rredu
minutcs, then turn ()ut on to lt cukc
(.anrttd
fearlt .r/tce-r,p/ttnt.r. or .qrtrtst- rack ancl lcavc until colcl. l'o scrve,
herrt ts t o p u ' i t h c r e a m , u ' h i p p c c lu n t i l t h i c k ,
s u ,e e t c n c c l u ' i t h c l t s t o r s u g a r l n c l
7 . I l c e t t ( ) g e t h er e g g r o l k s a n r l s u g a r
flavourerl u.ith r anilla cssence,
until thick lntl crcrurtt', arlcl thc
clcconrtc u'itl-r clrainccl clnnecl pcech
l e r r o n j r - r i c ea n r l r i n c l a n r l c ( ) n t l nu e
s l i c e s ,p l u m s o r g o o s e b c r r i c s .
b er r t i n g u e l l . \ l i x i n t h c : l l l t l ( ) l l ( l s
l u r c ls e n r o l i n : 1 .

G'es1')rlr

**,*,
F @s ,.$:,i:
, lrrirr

,l

"rS

f
gr!:

1 1 ' r , 1, r! r :

42
I

ii*
i
e;

F:ntr<v Ql r o

7. Combrne crushed biscuits, nuts

FANTASY SLICE,
375 g (12 o7) shortbreadbiscuils,
crushed
60 g (2 oz) wa/nuts,chopped'
100 g cltoco/ate,
fnely chopped
2 tablespoonshoney
185 g (6 o7) buttur
I cup su/tanas
1 teasprnninstant crffie dissoluedin 3
tab/espoonshol water
Icing (nethod fol/ows)
1 tab/etpooltinstant cffie
1 cup iring sagar
2 tab/etp\ont baller
60 g (2 o7) choro/ate,mc/led
ancl chocolatc. N{clt honcy ancl but-
ter ovcr a low heat ancl stir into
biscuit mixture. Aclcl sultanas ancl
coffee liquicl, mixing we ll. Prcss into
18 x 29 cm (7 x 11 in) slab cake tin
or usc a loaf cakc tin.
lC/NG-Prepare icing bv clissolr'-
ing instant coffee in enough hot
water to give 3 tablespoons of coffee
liquicl. Beat butter ancl icing sugar
together. Aclcl meltecl chocolate and
coffee liquid, mixing well. Spread
over biscuit base and leave to set.
Cut in small slices.

43
 7::+

one at a time, beating well after each

MOIST FINNISH addition, stir in the ground hazel-
CAKE nuts.
2. Sift together flour and salt and
lrg mix in, alternately with the milk.
1 cap sour cream Turn into a well greased, floured
20 cm (8 in) spring form tin and
% cup castor sugar
bake in a moderate oven for 30 min-
1 teaspoonalmond essence
utes.
11/zcupsplainflour -7. Reduce temperature totlow and
t/z teaspoonbicarbonateof soda bake another 15-25 minutes. or un-
Pinch salt til done when testql and top is frrm.
Let cake cool initd.tid:for 10 min-
t/z teaspoonground cardaaom
utes, then remoVp"si$beof tin. Store
7. Place egg, sour cream, sugar and in an airtight container and sprinkle
almond essencein bowl of electric sifted icing sugar over top and deco-
mixer. Beat for a few minutes. Add rate with hazelnut halves.
remaining sifted dry ingredients and ileir
{<.;r1*}
beat a few minutes longer until
ffi
F1 smooth and evenly mixed.
',1 2. Pour into a 23 cm (9 in) sand- H.AZELNUT-HONEY
.ij
wich cake tin and bake in a moderate CAKE
oven until cooked-about 40 min-
tA cupbutter
t utes. Cool 10 minutes before
removing from tin. 1 cap castor sugar
Sprinkle top with sifted icing
4 egs
sugar before serving.
6 teaspoonsthin bonel
125g G o7)groandbawlnuts
tA capplain flour
HAZELNUT CAKE Caramel Icing (recipefollows)
60 g (2 oz) butter, softened 1. Beat butter until softened.
$ri 1 cap szgar gradually beat in the sugar and con-
t!.
1,/zteaspoongrated lemon rind tinue beating until light and fluffy.
lil Add eggs, one at a time, beating
.: 1 tables?oonhnon jaice
after each addition. then beat in the
iir
2 egs honey. Fold in the hazelnuts and
Vt cupgroundhazelnuts then the sifted flour.
1 t/+ cups self-raisingflour 2. Turo into a greased20 cm (8 in)
sandwich tin and bake in a moderate
Pinch salt oven for about 45 minutes, or until
t/t cap nilk done vzhen tested. Carefully turn
Sifted icing sugar out on to a wlre rack, Ieave until
cold, top with icing.
Hazelnut halues
CARAMEL lCING-Put 1 cup
1. Beat together butter, sugar, brown sugar, 2 tablespoons milk
Iemon rind and iuice. Add the eggs, and 1 tablespoon butter into a

;: ii j.

EIi.:.-
.Jr' lr"d
'' -'+
'?T,;
,r{ ,&
'g
 ,@; *"
/l-r
_
4"
.r :.:-ii
.-...ij1.ij:;j.;r.l !,
'
. l::1,.. - u*r-

saucepan,stir over gentle heat until jam is cold and then pour the choco- t:

sugar has dissolved and surface is late icing over.

bubbling. Boil, without stirring, for
3 minutes, remove from heat, add /z
teaspoon vinegar and a few drops of
vanilla essence.Beat until mixture
thickens and takes on a caramel
appearance.Quickly pour on top.
rl)
GE,RMAN TORTE,
125 g G oz) noking cbocolate,
cbopped
125 g (4 o7) batter
ix60gegs
34 cup castor sugar
11/zcapsflour
1 teaspoonbaking powder
t/z cap blanchedalmonds,cbopped
IYbippedcrean
Apricot jan
Icing (recipefollows)
7. Melt chocolate and butter over
simmering water, beat until smooth
and well blended. Beat together eggs
and sugar until thick and creamy,
fold in flour and baking powder,
sifted together, alternately with the
chocolate mixture. Gently fold in
almonds.
2. Divide evenly between two
greased,floured 18 cm (7 in) sand-
wich tir-rs, lined on base with a
round of greased,greaseproof paper
and bake in a moderateoven 30-35
minutes, or until they shrink from
sides of tin. Cool slightly and then
carefully turn out of trns.
-?. When cold, join together with
sweetenedwhipped cream (flavour
with rum, if you wish). Melt some
apricot jam over gentle heat, push
through a sieve and brush a thin
layer over top of cake. Leave until
lclNcjqhop 125 g(4 oz) cooking
chocolate, add 1 tablespoon
chopped Copha and 1 tablespoon
strong black coffee and heat over
simmering water until Copha and
butter are melted. Beat well, cool
until mixture is of a spreading con-
sistency,pour onto top of cake and
spreadto edges.If you wish, decor-
ate with blanchedalmonds.
PASHKA
This creamcheese moald is a Russian
spuia/t1, oftenseruedwith cffie, as we
would seraea slice of cake.
/+ cap sultanas
3 tablespoonsbrandl
125gG o7)butter
t/z cupsugar
125 g (4 oz) soarteam
125 g (a o7) creamcbeese
1 tablespoonlemonjaice
Rind 1 lemon,grated
I teaspoonuanil/a essence
100 g choppedcbocolate
60 g (2 oz) cboPPed
toastedalmonds
/. Soak sultanas in brandy for
several hours. Cream butter and
sugar until light and fluffy, then
gradually add sour cream and beat
well. Add softened cream cheese,
lemon juice and rind, and beat until
well combined. Stir in vanilla
essence,melted chocolate,almonds,
sultanas and iny juice which has not
been absorbed.
2. Fill mixture into individual
moulds or one large mould and chill
for 24 hours. Unmould to serveand
decorate with slace fruits and nuts.

r,.i l
.1.,:,'
45
 itf: 1(r-'

a
a
a
2/z cupssugar
S\TE,DISHCHERRY
2 tabhspoonslemonjuice
CAKE
1. Beat butter with the lemon rind
12 cup water
for a minute, gradually beat in the
125 g (4 oz) butter sugar and continue beating until
3 egs light and creamy. Add the eggs, one
at a time, beating well after each
1 cap castor sugar
addition.
11/zcupsplain Jloar 2. Sift together twice the flour,
2 teaspoonsbaking powder
Grated rind 1 nedium-sized lemon , then fold
onds.
/z cap glace cherries

/. Bring water to boiling point, stir (11 x 7 in) slab dFlamington tin,
in butter, remove from heat and arrange the split almonds over top.
allow to cool. Beat together eggs Bake in a moderate oven for 45-50
and sugar until thick and creamy, minutes, or until golden and done
sift together flour and baking pow- when tested.
der and fold in. Add cooled liquid 4. While cake is cooking, make the
and lemon rind and fold in gently. syrup. Put water and sugar into a
2. Pour into a well-greased baba saucepanand stir over medium heat
mould or large ring tin, drop cher- until sugar has dissolved. Add
ries, one at a time, around centre- lemon juice, bring to boiling point
they will fall to the bottom. Bake in and cook over medium heat for
a slow oven for t hour or until light- about 15 minutes. remove from
ly browned and cooked. heat. let cool.
J. When cake is done. remove from
l'ril
.CaP oven, prick surface lightly with a
fine skewer, pour the cooled syrup
over while cake is still hot. Leave in
SE,MOLINA CAKE tin until cold and then cut into
squares for serving.
125g(oz)butter l'r)
G?rf t
2 teaspoons grated lerton rind
t/t cup castor sagar
i egs VIENNESECAKE
1 capplain flour 125 g (4 oz) dark cbocolate
| 1/zcupsfine semolina 4 egs, separated
1 tablespoonbaking powder 12 cup castorsugar
1/zcap nilk
125 g G oz)groundalmonds
% cupfinej choppedtoastedalmondt IVhippedcrean
Split blancbedalmonds Aprint jan
Syup: CbocolateClaw (ruipe folhws)
.i
j caps water
Cboppedblancbedalmonds
lil
tli
lrl
J
a
liil
:f

ri f l
rt 46
l/OTE-NIake cake the day before
it is to be served.
/. Chop chocolate, melt over hot
water, let cool. Beat egg yolks with
sugar until thick and creamy,beat in
the chocolate,a little at a time. Beat
egg whites until stiff but not dry and
fold in.
2. Sprinkle ground almonds,gradu-
ally over surface of cake mixture,
folding in after eachaddition. Spoon
i n t o t w o 1 8 c m ( 7 i n ) s a n d w i c ht i n s ,
or into one 20 cm (8 in) sandwich
tin, or a loaf tin approx. 20 cm x
1 0 c m ( 8 x 4 i n ) , a l l g r e a s e da n d
lined on base with greased,grease-
proof paper.
-1. Bake in a moclerateoven about
VienneseCake
30 minutcs, or until done when test-
ed (approx 45 minutes in loaf tin).
Carefullyturn on to a cake rack and
leaveuntil cold.
4. Join layerstogether with a thick
layer of sweetenedwhipped cream,
or carefully split the single cakes
into halves and join together again
with the cream. Spreada thin layer
o f w a r m e d , s i e v e da p r i c o t j a m o v e r
top and Frnish with the chocolate
glaze and a sprinkling of chopped
blanchedalmonds.
CHOCOLATE GLAZE-Chop 1
x 100 g block rich dark chocolate
and a knob (about the sizeof a wal-
nut) of copha. N{elt together over
hot water, stirring occasionally.
 a
caramel covered round on toD.
DOBOZ TORTE Spread rhe resr of the creme over
a
a

Tbis beautful tpecial-occasioncake is of sides of cake.

Hungarian origin. fIOIE-If you wish, press grated
chocolate over creme-coveredsides.
11/+cupsflour or make'extra caramel, crush faidv
Pinclt sah finely and pressover creme.
4x60gegs CREME AU BEURRE-BeaI egg
3A cup castorsagar yolks with half the sugar until thilf,
and cteamy, dissolve rest of sugar in
1 cuploafsugar the milk. Bring to boiling
12 cup water foint,
pour onro yolks and stir over gentle
Creme au Beurre (recipefol/ows) heat until it coats the back of a
-butter
spoon, let cool. Beat until
4 egylks
soft, gradually whisk into rhe cus_
1 cup castorrugar tard, along with the cooled, melted
1l/t capsnilk chocolate.
500 g (1 /b) unsaltedbutter r'il
G?7!]
250 g (8 oz)dark rltorolotr,irlid
ouerhot water
7. Sift togerher flour and salt. Beat
GERMAN BEER
the eggs, gradually beat in the castor CAKE
sugar, continue beating until thick
129 G oz) butter or margarine
and creamy. Fold in thellour lightly,
then divide into six eq.r"l porti-o.rr.' )/+ cup brown sttgar
2. Mark 20 cm (8 in) circles on 2 tablespoonstreacle
oven trays lightly greasedand lightly
1 tgg
dusted with flour, spread ^ poition
ot mrxture rnto each circle and bake
1t/z cupsself-raisingflour
in a moderate oven 5-8 minutes. Pincb sah
3. Trim each round while still on t/z teasPoonbicarbonateof
soda
tray, remove to a wire rack and 1 teas?oonmixed spice
leave until cold. Continue thus until
all layers are cooked. (After each is I cupbeer
cooked, the tray must be wiped, re_ )A cup cbopped
ualnats
oiled and floured.)
1. Cream butter, sugar and treacle.
4. Put loaf sugar and the water into
Beat in egg. Sift together flour, salt,
a saucepan and let sugar dissolve
bicarbonate of soda and spice. Beat
over low heat. Increase heat and
in alternatelywith beer. Lastly mix
cook rapidly until a rich, brown
in walnuts.
caramel colour. Take one of the cake
2. Pow into a well greased 20 cm
rounds and pour the caramel over
(8 in) ring cake tin and bake in a
and, when just about to set, mark
moderate oven until cooked-about
into 1.2 serving portions with an 3/qhour.. This is a soft, light
cake, s<)
oiled knife, trim around edge. put
allow to stand in tin, before turning
aside.
out, for 10 minutes.
5. Join the layers together with
When cold, sprinkle sifted icing
some of the creme au beurre, put the
sugaf over top.

48
O l OaO,1Oa O e^-o\ry\S'^9

Or'&*Rffi
buttermilk; stir in prunes. Beat in
PLANTATION flour mixture, a third at a time, until
PRUNE,CAKE, well blended. Pour into prepared
cake tins.
Rich witlt buttermilk and walnats, this 4. Bake in moderate oven t hour or
cake ltas a cbarm a// its own. until top springs back when lightly
2 t/z cupsself-raising pressedwith fingertip. Cool 10 min-
f/oar
utes in pan on a wire rack. Loosen
Pincb salt
cake around edge with a knife; turn
1 teaspoonground a/lspin out onto rack; cool.
1 teaspoon cinnamon 5. Vrap cake in plastic wrap, then
1 teaspoongroand nztmeg in heavy-duty aluminium foll; freeze
uo to 8 weeks.
1 capfine/1tcbopped
ualnuts
0. I he day betore servrng, remove
i egs cake from freezer; let stand, still
1 cap sugar wrapped, at room temperature to
I cup uegetab/eoil thaw. An hour before serving, un-
t/z cap butterni/k wrap cake and place on a deep plate.
7. Make Vanilla Glaze. While hot,
softpranes
1 cupcbopped drizzle slowly over cake, spooning
Vanilla Claze (recipefollows) any that drips onto plate back over
cake. Serve with ice cte m, if you
7. Grease a 25 cm (10 in) fluted wish.
r i n g c a k et i n ; f l o u r , t a p p i n g o u t a n y VANILLA GLAZE-Combine
excess. 1 cup sugar, W cup buttermilk,
2 . S i f t f l o u r , s a l t ,a l l s p i c ec, i n n a m o n 1 tablespoon light corn syrup and
and nutmeg into a medium size | 2 5 g ( a o z ) b u t t e r o r m a r g a r i n ei n a
bowl; stir in walnuts. medium-sizesaucepan.Heat slowly,
3. Beat eggs well in the large bowl stirring constantly, to boiling; then
of eiectric mixer at high speed;slow- cook, stirring constantly 2 minutes.
ly beat in sugar until mixture is Remove from heat; stir in 1 tea-
fluffy. Beat in vegetable oil, then sooon vanilla.
 . . . , r l i 'rr.
'.iliir,llllil
'.,::7.:.:,::.i:.',:':aii.:.:...i:::t
r,itni,.rrilaa;r;.rt;.arlr;iir";fi:,llirfiiliiiiitr,]lt*

1. Place flour, salt, sugar, egg, soft

MINCEME,AT LOAF' margarine and milk in a basin. Beat
3 cupsself-raisingfloar well 3-4 minutes. Place in a greased
20 cm (8 in) spring form tin. Lightly
Pinch salt
spread lemon butter over top of
1/+teaspoonbicarbonateof soda cake mixture.
% cupfirnj packedbrownsagar 2. Sprinkle Crumb Topping over
| 1/zcupscbopped lemon butter. Bake in a moderate
walnats
oven 40-45 minutes until cooked.
2 egs
Cool a few minutes before releasing
r/z capn;lk spring.
% cup uegetabh
oil CRUMB TOPPIl,iHombine 2
1 cupfruit minceneat tablespoons plain flour, 1 table-
spoon brown sugar, 1/z teaspoon
/. Sift flour, salt and bicarbonate of cinnamon, 1 tablespoon soft butter
soda into alarge bowl; stir in brown and /z cup chopped walnuts and
sugar and walnuts. mix lightly together until crumbly.
2. Beat eggs well in a small bowl ::,'
{t} :'":,*e
with a wire whisk, stir in milk, vege-
table oil and fruit mincemeat. Add
all at once to flour mixture; stir just
EGGLESSCAKE
until evenly moist. Spoon into a 2 capsplain flour
greased23x 13X 8 cm (9 x 5 x 3 in)
1 teaspoon,cinxamon
loaf tin, spread top evenly.
1,/zcap castor sagar
,i1l
3. Bake in moderate oven t hour,
':lil'
rl:l or until a wooden pick inserted in t/z cup currafit
centre comes out clean. Cool in tin 1/zcap saltanas
a:,
on a wire rack 10 minutes. Loosen
Crated rind 1 large orange
around edges with a knife; turn out
Ii onto rack. Cool completely. 125 g (a w) nargarine,melted
lx
ill 4. lVrap loaf in waxed p.aper,foil or 1 teaspoonbicarbonateof soda
l{t
li
plastic wrap. Store overnight to
mellow flavours. .,,,,
Vt cupnilk
.ii.-' ;
1 teaspoonainegar

/. Sift flour and cinnamon into a

ll LE,MON CRUMB
CAKE,
basin. Stir in sugar, currants, sul-
tanas and orange rind. Add melted
margarine. Dissolve bicarbonate of
11/zcupsself-raisingflou r soda in the milk and stir in vinegar.
Pincb salt Pour onto ingredients in basin and
I'
beat with a wooden spoon until
/z cupsagar
evenly mixed.
lf Itg 2. Place in a greased deep 20 cm
90 g (i oz) toft margarine (8 in) cake tin and bake in a moder-
t/z cupnilk ate oven approx t hour until
Lenon Batter (seeIcings and Fillings) cooked. Test with a frne skewer
before removing from oven. Cool
Crumb Topping (ruipe follows)
slighdy before removing from tin.

:i:tiliuil
tir.rtii:ti'rli::rrilti:lllutltri'titrr:rtrttr,irrlirl:t,
-.:'::,..
,:.' :r:;.l,arua,r:'ti..;t:,:':..,,::::::'
50
 1. Beat together eggs and sugar
NUTTY NUTMEG until thick and creamy, beat in the
RING melted butter and melted chocolate.
When combined, stir in the walnuts
11/zcuPsself-raisingJlour and then the flour and baking pow-
Pincb sah der, sifted together.
2 teaspoons
ground nutmeg 2. Turn into ,a greased, floured
25 cm (10 in) square cake tin and
Vt cup brownsagar bake in a moderate oven about 40
1 tablespoongolden syap minutes, or until firm to the touch.
ltg -1. Meanwhile, chop the copha and
90 g (i oz) margarine, melted chocolate, heat together over gently
simmering water until melted and
14 cap chopped
nuts combined. When brownies are
% cupsour ream done, let cool, then pour the choco-
late glaze over and mark into
/. Sift flour, salt and nutmeg into a
squares or oblongs while glaze is -
basin. Add sugar, golden syrup and
setting.
egg. Pour in melted margarine, nuts e;,*
#f']e
and sour cream. Beat well with a
wooden spoon until well mixed and
smooth. EASY MIX CAKE
2. Pour into a greased 20 cm (8 in)
ring cake tin and bake in a moderate 2 cupsself-raisingflour
oven until cooked-about 40-45 Pincb salt
minutes. 1 cup castorsugar
Ice if desired vzith thin lemon
l25gGoz)butter
icing and sprinkle with chopped
nuts, or just sprinkle with sifted 2 egs
icing sugar. t/z caPnilk
si;
W:1,1{ss to taste
Vanilla essence
Melted batter
\JTHOLEMEAL
Cinnamon
BROWNIES Sugar
4 egs 7. Sift together flour and salt, add
11/zcupssugar the sugar, softened butter, eggs,
185 g (6 o7) butter or margarine, milk and vanilla essence, beat at
nelted high speed on an electric mixer for 3
minutes, or until creamy.
185 g (6 oz) cookingcbocolate,nelted
oaer ltot water 2. Tutn into a greased 28 x 18 cm
(11 x 7 in) lamington tin and bake
palnats
1 cup cbopped in a moderate oven 30-35 minutes,
11/zcupsplain whohnealfloar or until done when tested. Turn out
2 teaspoonsbaking powder of tin and, while still hot, brush top
i0 g (1 n) npba with melted butter and sprinklo.
with equal quantities of cinnamon
185 g (5 oz) cookingcbocolate
and sugar.
F"r'-"
CINNAMON HONEY
CAKE
/+ cup brownszgar
3 tablespoonsbonel
1 cupself-raisingfloar
Pincb salt
1 teaspooncinnamon
ltg
60 g (2 oz) s& margarine
% cupnilk
/. Place all ingredients in a basin
and beat well 4-5 minutes until
smooth. Place in a greased20 cm (8
in) sandwich cake tin and bake in a
moderate oven about /z hour until
cooked.
2. Ice when cool with lemon icing
and sprinkle cinnamon on top.
,6! f rr .jjil;jl
CARAMEL DATE
CAKE
1 cupligbtb fxlled brownsagar
1 tgg
1 teaspoonaanilla
1 cupself-raising
floar
Pincb salt
90 g (1 oz) softmargarine
% capnilk
t/z cap chopped
dates
CaramelFrwting (ruipe follows)
7. Place sugar, egg, vanilla, flour,
salt, margarine and milk into small
bowl of electric mixer. Beat 3-4
minutes at medium speed, scraping
sides of bowl and beating until
smooth. Stir in dates.
2. Place in a greased 20 cm (8 in)
ring cake tin and bake in a moderate
oven 35-40 minutes until cooked.
Ice when cool with Caramel Frost-
irg.
CARAMEL FRO-lTlNC-Place
7/+ cups brown sugar, 1 tablespoon
butter or margarine and 3 table-
spoons milk in a saucepan and stir
over low heat until boiling. Boil
without stirring 4-5 minutes until
soft ball stage (when a little dropped
into cold \vater forms a soft ball
with fingertips). Remove from heat
and stand until just warm. Add 1
teaspoon vanilla essence and beat
until thick enough to spread on
cake. stj
riiff{'"&
POPPY SEED CAKE
/z cuppoppl seeds
% cupnilk
185 g (6 m) batter oi margarine,
softened
3 egs
1 cupsagar
1 teaspoonaanilla essence
2 capsself-raisingflour
Pincb salt
Icing sugar
1. Put poppy seeds and milk into
the large bowl of an electric mixer
and leave for t hour. Add the re-
maining ingredients, except icing
sugar, and beat on medium speed
for 1-2 minutes, scraping down
sides of bowl while beating.
2. Turn into a well greased 23 x
12 cm (9 x 5 in) loaf tin and bake in
a moderate oven about l,Vqhours, or
until done when tested.
-?, Remove from oven, leave in tin
for 10 minutes and then turn out on
to a cake cooler. Leave until cold
and sift icing sugar over top of cake
before slicing.
NOTE-This cake freezes well.
 1. Dtizzle Y+ cup of the butter-
APPLE CAKE scotch topping over the top of the
sponge. Drain the peach halves,
125 g (4 oz) bunr or margarine,
softened ^rcangepeaches on the sponge, leav-
ing a margin for the decorative
2 egs
border of piped whipped cream.
Grated rind 1 lemon 2. Spoon the remaining topping
1 cupfirnj packedbrownsugar over the peaches, then put sponge
) medium-sized cookingapples,peehd under the griller just until topping
and grated bubbles, having surfaceabout 12 cm
(5 in) from heat. Decorate with
21/zcupsself-raisingflour
whipped cream and glace cherries.
Pincb salt dd3
@rr.,}ep
/+ cup wheatgerm
% cup applecideror apphjuice ONE,-EGG MOCHA
tA cup cltoppedwalnuts CAKE,
Icing sugar
1 cup brownsugar
1. Put all ingredients except icing lrg
sugar and walnuts into the large
bowl of an electric mixer and beat
1 cupself-raisingflour
on medium speed for 3-4 minutes, 1 teaspoon
instantcffie
scraping down sides of bowl while 1 tablespooncocoa
beating. Stir in the walnuts. Pincb salt
2. Turn into a greased 23 x 12 cm
12 teaspooncinnamon
(9 x 5 in) loaf tin and bake in a
moderate oven 1-1 /+hours. or until 60 g (2 oz) softmargarine
done when tested. % cupnilk
-7. Remove from oven. leave in tin MocbaIcing (recipefollows)
for 10 minutes and then turn out on
Crated cbocolate
to a cake cooler. Leave until cold
and sift icing sugar over top of cake /. Place all ingredients into a basin
before slicing. and beat until smooth and well
NOTE-This cake keens moist and mixed. Beat 3-4 minutes by hand or
': electric mixer,
freezeswell.
*.q.r 2. PIace in a greased 18 cm (7 in)
#f'9$i'
ring cake tin or deep 15 cm (6 in)
PEACH CAKE, square or round tin and bake in a
moderate oven until cooked. When
Makes 6 seruings. cool, ice with Mocha Frosting and
sprinkle with grated chocolate.
1 spongemadefrom a packet mix
MOCHA FRO-fIING-Beat 1
1,/zcup buttervotch or carame/ice cream
tablespoon margaine until soft.
nPPing Beat in /z teaspoon instant coffee, 1
1 x 825 g canpeach halues teaspoon sifted cocoa and 1 cup
IYbipped crean icing sugar and just enough milk to
mix into a soft spreading consis-
Clace cberries
tency.
 :.., .ri:. iir

'i '-' r,.:

... 1,1;6'
-.: .lll1i"r?:.llirflririirrlli]]illi::::.:ll't'li.rl:iljilllli,rll,,ill:,,1,ti

.... ,
:::: ..::.
,l::r. r, ... .
r:: ;:::.
/. When cake comes from the oven,
LUNCH BOX make several holes over top with a
SULTANA CAKE metal skewer and sprinkle with the
liqueur. Put aside until cold.
125 g G oyr/z cup) batter,softened 2. Melt apricot jam or red currant
1/zcup castor sugar jelly (if using jam, push through a
t tabletpoonsorangejuin sieve), spread over sides of cake,
press on the almonds.
1 tablespoongrated lemon rind
3. Dtain cherries, femove stones, if
2 cupsself-raising
floar necessary, heat syrup and thicken
2 egs with a little cornflour blended with
1 cap sultanas water, cool. Spoon cherries and
some of the sauceover top of cake,
i tablespoonssugar
pipe whipped cream around edge.
2 teaspoons
grated lemon rind Chill before serving.
2 teaspoons
grated oraxge rind N.....:.

i /. Put into electric mixer bowl the

softened butter, castor sugar, orange CHOCOLATE
juice, 1 tablespoon grated lemon COCONUT CAKE,
rind, sifted flour and the eggs. Beat
at medium speed for 2-3 minutes. 2 pkx ChuolateCake Mix
Add sultanas,mix in well. 1 cap dessicatedcoconxl
2. Turn into a 20 cm (8 in) sand- 2 egs
Iii wich tin, greased and lined with 1/2cap sour cream
greased, greaseproof paper. Put

iltl sugar and grated rinds into a bowl,

mix with a fork until well combined.
Sprinkle over surface of cake mix-
1/zcr.tpnilk
Frosting ( ruipefol /ows)
Grated chocolateor packaged cbocbits
,i
ture and bake in a moderate oven 35
ti
rli1
minutes. or until done when tested.
1. Beat together the cake mix, coco-
nut, eggs, sour cream and milk for
3-4 minutes, or until smooth. Pour
rilr into a greased loaf tin approx 20 x
12 cm (8 x 5 in), (make patty cakes
rll
I
QUICK CHERRY with any left-over mixture).
'11 CAKE, 2. Bake in a moderate oven 45-50
I

minutes, or until done (patty cakes

G' Makes 6 seruings.
-i take about 15 minutes to cook).
EF ''- 1 plain cake madefron a packet mix, Turn cake out on to a cake cooler
I baked in a 20 cn (8 in) deepsided tin
t and leave until cold. Top with frost-
T
Cherrybrandl ing and decorate with grated choco-
ill
l1' late or choc bits.
Aprint jan or redcurrantjelll
COCONUT CREAM FRO.'T1N6
Toastedflaked almonds -Beat 3/+cup crbam until thick, fold
1 x 425 g can cberries in 3 tablespoons sifted icing sugar,
CornJ'lour then 3/+cup dessicated coconut and
IYbippedcrean /z teaspoon vanilla essence, com-
rining thoroughly.

rliita I ru ta:tir.:al:l1lilitl1li,r,r,l::ll;r'itia ,r,ll,r.',)ij..

,
rra;:, :t.i
ir:ll:r,irir:,.i..
54

CURRANT-RUM
CAKE
1 x i40 g pkt cakenix
1/zcup currants
14 cup rum
Icing sugar
1. Combine cake mix ingredients
following directions on packet.
2. Blend in currants and then beat
at medium speed for 2 minutes.
Turn into a well-greased 20 or
23 cm (8 or 9 in) fluted ring tin and
bake in a moderate oven for 35-40
minutes, or until done when tested.
-?. Remove cake from tin, put on a
serving plate, prick top and sides.
Gently heat the rum in a small
saucepan, slowly spoon over the
warm cake. Just before serving, dust
top with sifted icing sugar.
*"&"'
ffiile
OLD FASHIONE,D
GINGE,RBRE,AD
125 g (4 oz)t& nargarine
/z cuptreacle
1Acupgoldenryrap
th cap nilk
2 egs, beaten
2 cupsplain flour
1 teaspoonbicarbonateof soda
Pinch sah
1 tablespoonground ginger
1 teaspoonnixed spice
t/z cup cbopped
nixed peel
1. Place margarine, treacle, golden
syrup and milk irr a saucepan. Stir
over a low heat until margarine
melts. Remove from heat.
2. Stft in beaten eggs and sifted dry
ingredients together with mixed
peel and beat well. Place in a greased
25 cm (10 in) square cake tin and
bake in a moderate oven until cook-
ed, about /+hour.
May be left plain or iced with a
thin lemon icing.
at,
&f:te
SPICE,DSPONGE,
ROLL
I pkt Sponge
Mix
1 teaspooncinnamon
tA teaspoonground cloues
1 teaspoonground ginger
1,/lcup water
goldensyup
2 tablespoons
Castor sugar
300 ml cream
I tablespoonicing sagar
ueryfinefi chopped
2 tablespoons
preseraed
ginger
1. Mix together sponge mix, cinna-
mon, cloves, ginger, u/ater and
golden syrup. Beat on low speed of
electric mixer for 1 minute, then
high for 4 minutes.
2. Greasea 30 x 25 cm (12 x 10 in)
Swiss roll tin, line with greased
greaseproof paper.
J. Pour into the prepared tin and
bake in a moderate oven 15-20 min-
utes. or untll elastic to touch and a
light brown colour. Turn on to a
sheet of greaseproof paper lightly
sprinkled with castor sugar.
4. Quickly peel off the lining paper
and, with a sharp knife cut off the
crisp edges from long sides. Gently
roll up sponge in greaseproof paper,
leave until cold.
5. Beat cream until thick, stir in
sugar and the ginger. Carefully un-
roll the sponge, spread the cream
evenly over and carefully roll up
again.

BANANA ORANGE
CAKE
1 x 340 g pkt cakenix
Grated rind 1 orange
1 cupnashedripe bananas
1/+cap cbopped
aalnats
Orange Frosting (recipefollows)
Sliced bananasor cboppedryalnuts
1. Combine cake mix ingredients
given on packet.
2. Blend and then beat at medium
speed for 2 minutes. Add orange
rind and mashed bananas and beat
for another minute, fold in the
walnuts.
3. Turn into three well-greased
18 cm (7 in) or 20 cm (8 in) cake
tins and bake in a moderate oven for
25 minutes, or until done when test-
ed. Remove to a cake cooler and
leave until cold.
4. Sandwich together with some of
the frosting, spread remaining frost-
ing over top and sides, decorate
edge with banana or walnuts.
ORANGE FRO"tT/NG-Beat 125
g(4 oz) butter until soft and creamy,
gradually beal in 3% cups sifted
icing sugar, 3 tablespoons orange
iuice and 1 tablespoon hot water.
Continue beating until smooth.
&"&,*
&r"Z&
RUM CAKE,
1 x i40 g pkt cakenix
600 nl codainer tbickened crean
% cup castor sagar
t/+ cub wbite rum
lYbolestraaberries
/. Combine cake mix ingredients
following directions on packet.
2. Beat at medium speed for 2min-
lr
utes, then turn into two well-
greased 20 cm (8 in) sandwich tins.
Bake in a moderate oven for 25 min-
utes, turn out on to a cake cooler
and leave until cold.
i. Beat the cream until soft peaks
form, fold in the sugar and rum.
Split the cakes into halves horizon-
tally, sandwich together with some
of the cream, spread the rest over
top. Decorate with whole straw-
berries and chill until required.
NOTE-If you wish, decorate with
grated chocolate, chopped toasted
hazelnuts or toasted almond slivers
instead of the strawberries.
&r,
€f :sF
SPICED BANANA
SLAB CAKE
2 cupsfirnQ packedbrwn sugar
1 cxp self-raisingfloar
1 capplain floar
Pincb salt
2 teaspoonsnixed spice
125 g (4 oz) butter or margarine
1/zteaspoonbicarbonateof soda
t/z cub buxermilk
1/zcap well-nasbed bananas
1 eg beaten
/. Mix together sugar, flours, salt
and spice, cut butter into pieces, add
and rub in until mixture resembles
crumbs. Press half into a greased
23 cm (9 in) square sandwich tin.
2. Dissolve the bicarbonate of soda
in the buttermilk, stir in the mashed
bananas and beaten egg. Beat this
mixture into remaining half of the
crumb mixture, pour into the tin.
i. Bake in a moderate oYen 40-45
minutes. leave for 5-10 minutes in
tin and then carefully turn out.

BANANA NUT LOAF'
l tA cupsself-raising
flour
Pincb salt
/t teaspoonbicarbonateof soda
2/t cup brown sagar
125 g U oz) butter or margarine
1 cup masbedbananas
2 egq beaten
1 tablespoongrated orangerind
1/zcup cbopped
valnuts
Cboppednixed peel
Extra grated orangerind
Sugar
7. Sift together flour, salt and bi-
carbonate of soda, stir in the sugar.
Cut butter into pieces, add and rub
in lightly.
2. Add the bananas, beaten eggs,
grated orange rind and walnuts, mix
in thoroughly. Turn into a 23 x
72 cm (9 x 5 in) loaf tin, greasedand
lined on base with greased, grease-
proof paper.
-7. Sprinkle chopped mixed peel
over top, add a sprinkling of grated
orange rind and sugar. Bake in a
moderate ovdir 50-60 minutes, or
until done vrhen tested.
&44
@ l:::ffis
CARROT AND
PINE,APPLE CAKE,
1 x 370 g pkt Lenon VelaetCake
Mix
1tg
t/t cup water
I cupgrated carrots
3 tablespoonswell-drained canned,
crusbedpineapple
Lemon lcing (recipefolkws)
1. Beat together cake mix, egg and
water until smooth. Add the grated
carrots and the pineapple, beat well
for 3-4 minutes.
2. Turn into a greased, floured
18 cm (7 in) deep-sidedtin and bake
in a moderate oven 45-50 minutes,
or until done. Remove from tin,
leave until cold and then top with
the icing.
LEMON /CllVG-Sift 1 cup icing
sugar, add 1 teaspoon soft butter, 2
teaspoons lemon juice, 3 table-
spoons thickened cream, mix to-
gether until thick and creamy.
e'**
€it:&&
SMALL ORANGE
CAKE
1/zcap sagar
ltg
Grated rind 1 orange
1 cupself-raisingflour
Pinch salt
60 g (2 oz) toft margarine
/t cup orangejaice
OrargeFrosting(recipefolkws)
7. Place all ingredients in small
bowl of electric mixer. Beat on
medium speed 4-5 minutes, scrap-
ing down sides of bowl now and
again.
2. Place in a greased 18 cm (7 in)
sandwich cake tin and bake in a
moderate oven approx 30 minutes
until cooked. Ice when cold with
Orange Frosting and sprinkle with
coconut.
ORANCE FRO-fI/NG-Beat 1
tablespoon margarine until soft.
Gradually beat in 3/+cup sifted icing
sugar and just enough orange juice
to make mixture into a soft spread-
ing consistency.
 /. Sift the 2 cups flour, stir in the
ALMOND LE,MON sugar, make a well in centre. Beat
LOAF the egg, stir in the milk, add to flour
and beat well. Add the melted
3 capsself-raising
Jlour margarine and mix in well. Turn
Pincb sah into a greasedring tin.
'A capsugar 2. Sift together remaining flour, the
cinnamon and sugar. Rub in the
1 teaspoonalmoxd essence
margarine and sprinkle over top of
tA crp chopped
blarchedalmords mixture in tin. Bake in a moderate
Crated rind 1 medium-siwd lenon oven about 30 minutes. or until
1 eg beatenwell done when tested.
tA cupnilk rt{ !it'tr:tt:

2 tabhspoonshmon jain
60 g (2 oz) margarine, melted
Topping(ruipe folkws)
7. Sift together flour and salt, add
sugar, almond essence,almonds and
grated rind. Mix together beaten
egg, milk, stir in lemon juice and
melted margarine.
2. Add to the dry ingredients and
mix to a flrm dough. Turn into a
well-greased large loaf tin.
i. Cover with the topping and bake
in a moderate oven 1,-1,/zhours, or
until done when tested.
TOPPlNC-Combine 30 g (1 oz)
melted margarine, 1 tablespoon
sugar and V+ cup slivered almonds.
'i:l :_ : :it:
CRUMBLE TOP
il.ll.
CAKE
2 capsself-raisingfloar
2 tablespoonssugar
1tg
1 cupnilk
i tablespoonsmargarine,melted
self- raisi rg;flour
3 t abh spoons
lt.:.1: 2 teaspoonscinnamon
ut.l
HA$TAIIAN CAKE
1 x 340 g packetGoldenBattercake
nix
pineapple
1 x 450 g cancrashed
grated hmon rind
2 teaspoons
134 capssrgar
1/zcap boiling water
1/zteaspooncream of tartar
2 teaspoonshmon juice
2 eggwhites
1. Make up the cake, following
directions on packet but, instead of
the water, use Vz cup syrup drained
from pineapple and V+ c,ap water.
Drain pineapple thoroughly, mea-
sure 3/+cup. Chop any large pieces
finely and stir in, with the grated
lemon rind.
2. Turn into two 18 cm (7 in) sand-
wich tins, greasedand lined on base
with greased, greaseproof paper.
Bake in a moderate oven about 30
minutes, or until lightly browned
and done when tested. Turn on to a
cake cooler and leave until cold.
i. For the filling and frosting, put
sugar, water and cream of tartar into
a saucepan and stir over low heat

ti:ltl
3 tablespoonsbrown sugar until sugar has dissolved. Boil rapid-
rrallll
1 tablespoonmargarine ly, without stirring, until a little
forms a soft ball when dropped into

,. ..,,i'::::til:..

.4, .iti;
''
';.:'
.:'..,,,: ,,:l
.:::.::':
 cold water. Add the lemon juice.
4. Beat.the egg whites until stiff,
gradually pour in the sugar syrup,
beating constantly, until thick and
cool.
5. Join the cake layers together with
some of the filling, spread the rest
over sides and top, completely
covering cake. Using the back of a
spoon, press rest of pineapple in a
strainer to remove any syrup, then
gently swid over top.
6a?
wllw
PEANUT BUTTER
CAKE,
| 85 g (6 o7) batter or margarine,
softmed
1l cup creaml peanut butter
4 egs
1/zcap butternilk
1 cap sagar
1 capsself-raising
floar
I Creaml Lemon Icing (recipefolkws)
Pinch salt
p 1 teaspoonaanilla essence
12 cupwater
I T opping ( netbodfolkws)
1,/+cap creanl peanat butter
1 cup icingsugar,sfted
2 tabhspoonsbutternilk
30 g (1 oz) copba,nelted
7. Put the cake ingredients into the
large bowl of an electric mixer and
beat at medium speed for 2-3 min-
utes, scraping down the sides of the
bowl while beating.
2. Turn into a well greased 8-9 cup
(25 cm-10 in) fluted or plain tube
tin and bake in a moderate oven 45
minutes. Reduce temperature to
moderately slow and bake another
20-25 minutes, or until top springs
back when lightly pressed with
fingertip.
-i. Remove from oven. leave in tin
10 minutes. turn out on to a cake
cooler and leave until cold. When
needed, drizzle the topping over.
TOPPIfJC-Beat together peanut
butter and icing sugar. Gradually
stir in the buttermilk and then the
melted copha, mix until smooth.
. dr;$
€{i1e
SIMPLF LEMON
CAKE
1th cupswlf-raisingJlour
1 cupcastorsugar
Pincb sah
125 g (4 oz) butter or nargarine,
nelted
r/t cupnilk
1Acuphnon juin
2 egs, beaten
1 tablespoongrated lemon rind
Choppednixed peel
/. Place flour, sugar and salt into a
basin. Add .melted butter, milk,
lemon juice, beaten eggs and lemon
rind. Beat until well combined and
smooth.
2. Pour_into a greased deep 18 cm
(7 in) cake tin or a ring cake tin.
Bake in a moderate oven 30-40
minutes until cooked. Cool and ice
with lemon icing. Sprinkle chopped
mixed peel around edge of cake.
CRE A MY L EMON ICINC-B eat
90 g (3 oz) butter or margarine and
2 teaspoons grated butter and lemon
rind until soft. Gradually beat in 1,/+
cups icing sugar, sifted and2-3 tea-
spoons lemon juice, beating until
soft and creamy and smooth enough
for spreading.

COCONUT RING
CAKE
125 g G m) batteror margarine,
softened
'A cupsugar
2 cupsself-raisirgfloar
2 egs, beaten
r/z cupnilk
2 tablespoonsduiccated coconat
l/z teasboonlemon essence
/. Put into the small bowl of an
electric mixer the softened butter.
sugar, sifted flour, beaten eggs and
milk. Beat on medium speed for 3
minutes then stir in the coconut and
lemon essence.
2. Pour into a greased 20 cm (8 in)
ring cake tin and bake in a moderate
oven for about 45 minutes or until
done when tested.
{S : " i8*,
MISSNSIPPICAKE
185 g (6 oz) butteror margarine,
softened
t/z cup cream
r/z cup coldblack cffie
4 egs
1 cupsagar
1,/zcap cocoa
13A capsself-raising
flour
Pincb salt
1 teaspooruanilla esserce
grated
100 g blwk cookirg cbocolate,
/. Put all the ingredients except
chocolate into the large bowl of an
electric mixer and beat at medium
speed for 1 minute, scraping down
sides of bowl while beating.
2. Pour into a greased 28 x 18 cm
(11x7 in) lamington or slab tin and
bake in a moderate oven for 40 or
45 minutes, or until done when
tested.
j. Carcfully remove from tin on to
a wire cake cooler, sprinkle the
grated chocolate over the hot cake.
Leave for 1 minute and then, using a
spatula or knife, spread the softened
chocolate over. Leave until cold
before cutting.
si*
t,lw
,sf
E,CONOMICAL
LEMON CAKE
1/zcupsugar
ltg
Grated rind 1 nedism-sized lemon
1% cupsself-raising
flou
Pinch salt
4 tabhspoons milk
60 g (2 oz) npha, nelted
Lemonlcing ( recipe,follows)
Choppednixed peel
/. Put sugar, egll, lemon rind and
half the flour and salt, sifted to-
gether, into a bowl. Mix together
milk and melted copha, pour over
ingredients in bowl.
2. Beat 3-4 minutes, stir in remain-
ing flour and beat another minute.
Pour into a greased 18 cm (7 in)
sandwich tin and bake in a moderate
oven 30 minutes, or until cooked.
Leave until cold and then top with
lemon icing and sprinkle chopped
peel on top.
LEMON ICINC-PuI 1 cup sifted
icing sugar into a small saucepan,
add 1 teaspoon copha and enough
lemon juice to mix to a pouring coh-
sistency. Stir over low heat until
copha has melted, pour over cake
and spread to edges.

BANANA COFFEE
CAKE,
1 cupplain f/our
11/zteaspoons baking powder
1,/zteaspoonsa/t
2 tablespoonssugar
1/+cap butter or nargarine
1 eg beaten
1 tablespoonsnilk
4 medium-si7edbananas
2 tablespoontbutter or margarine,
me/ted
2 tablespoonssagar
Pinch salt
l/z teaspoon cinnamon
1 teaspoongrated orangerind
1 teaspoongrated lemon rind
/. Sift together flour, baking pow-
der and Vz teaspoon salt, stir in 2
tablespoons sugar. Cut butter into
pieces,add and rub in until mixture
resemblescrumbs. Combine beaten
egg and the milk, add and blend only
enough to moisten the flour.
2. Spreadinto a greased28 x 18 cm
( l l x 7 i n ) s l a b o r l a m i n g t o nr i n .
Peel bananas,slicethem evenly over
top of mixture in tin, brush with the
61
-l1
melted butter. Combine remaining
ingredients, sprinkle over top and
bake in a moderate oven for 45 min-
utes. or until done when tested.Let
cool, cut into squaresand serve.
CHOCOLATE rl'i'
CHIFFON CAKE,
1 x 370 g packet cbocolate
cake mix
I egg
1 leaspoonpeppermint essence
90 g (i oz) cookingchocolate,
grated
12 5 g (4 oz) After dinnermints
iifl
7. Make up cake mix according to
directionson packet,using the 1 egg
and 170 ml water. Add the pepper-
mint essenceand grated chocolate
and mix in well.
2. Pour into a greased,paper lined
lamington tin, 28 X 18 cm (11 x
7 in), and bake in a moderate oven
40-45 minutes, or until done when
tested.
J. Remove from oven, leavecakein
tin and immediately arrange the
mints on top. They will start to
soften, swirl gently with a knife
until top is completely covered.
Allow to cool then carefullyremove
from tin.
{li
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%
POWDE,RPUFFS TOFF'E,E,FINGERS
2 eggs 250 g (8 oz) butter,softened
/z cap castor sugar 1 cap brownsugar,firn! packed
plain flour
3 tablespoons I egylk
3 tablespoons
cornfloar 1 teaspoonaaxi/la essence
1 teaspoonbaking powder 2r/t cupsplain flou, sifted
di
il
wbipped crean
Sweetened 185 g (6 n) dark chocolate,
cbopped

lilt Sfted icingsugar ualnuts or pecans

1 cupchopped
I
1. Beat eggs, gradually add the 1. Cream butter and sugar until
I

i' sugar, beating after each addition,
continue beating until thick and
creamy. Sift together twice the
I flours and baking powder, lightly
fold in.
I 2. Using a piping bag with a 1 cm
t (Vz in) pipe, form into small rounds
on greasedoven trays (or use a tea-
l
spoon). Bake in a hot oven for 6
minutes, carefully lift onto a wire
rack and leave until cold. When
needed, join together in pairs with
sweetened whipped cream and light-
ly coat with sifted icing sugar.
light and fluffy. Add egg yolk and
vanilla and mix well. Stir in flour
until blended, and press mixture
into a greased30 x 23 cm (13 x 9 in)
shallow baking tin.
2. Bake in a moderate oven for
30-35 minutes, until pale gold. Re-
move from oven.
-?. Melt chocolate in a bowl placed
over simmering water, and spread
evenly over the biscuit mixture.
Sprinkle with nuts, pressing them
gently on to the chocolate. Cut into
fingers before the chocolate sets.

62
rj,

{ii
t,
 1. Beat together butter, lemon rind
SOMERSET CAKES and sugar until light and fluf$'. Add
the eggs, one at a time, beating after
Tbel bauea nin apphflaaouranda
toppingof cras! cinnamon
andsagar. each addition. Sift the flour and add.
with milk, beat in until smooth.
125g(4 m) bxtter 2. Spoon into paper patty cases in
/z cupcastorsugar patty tins and bake in a moderately
2 egs, beaten hot oven about 15 minutes, or until
done when tested. \fhen cold, cut a
2 cupsself-raisirgfl our
slice from top of each, fill with
th teaspoonnutmeg lemon cheese (see page 77 ). Re-
apphjuice
4 tablespoons place tops and dust with sifted icing
Sweetened,
stewedapph, well drained sugaf.
ellsb
1 teaspooncinnaruon
j teaspoonssugar
COFFE,EPATTY
1. Beat together butter and castor
sugar until cre lrlry, gradually add
CAKES
the beaten eggs, beating after each 125 g (4 oz) batter or margarine
addition. tA cupcastorsugar
2. Fold in the flour and nutmeg,
sifted together, alternately with the 2 egg,s,
beatenligbtll
apple juice. Put paper patty cases 1/z cupsself-raising
flour
into patty tins, fill to half way with Pincb sah
cake mixture.
2 teaspoons
cffie essenceor blackcffie
-?. Put a teaspoonful of the apple on
top, cover with another teaspoonful 2 tablespioonsnilk
of the cake mixture. Cffie GlaceIcing (recipefollows)
4. Mix together cinnamon and
1. Beat butter, gradually beat in the
sugar, sprinkle some over each cake
sugar, continue beating until very
and bake in a moderate oven for 15
creamy. Add the eggs, a little at a
minutes. &"{,,}
€f,je time, beating well after each addi-
tion.
2. Sift together the flour and salt,.
LEMON PATTY fold in half the flour, add the coffee
CAKES and milk and then fold in rest of
flour. Spoon into paper patty cases
125 g (4 oz) batter or margarine in patty tins and bake in a moder-
Crated rind 1 nediam-sized lemon ately hot oven for about 15 minutes.
tA cup castorsugar Sfhen cold, top with the icing.
COFFEE GLAC E IC ING-Sift I/+
2 egs
cup icing sugar, stir in enough water
1t/z cupsself-raising
flour just to mix to a stiff paste, add 1
2 tablespaons
nilk teaspoon instant coffee powder and
Lemon cheese 1 teaspoon butter. Stir over low heat
until mixture will pour readily from
Icing sugar
a sPoon.
a ,;
lemon rind, passionfruit pulp, eggs
PINE,APPLE ROCK and milk, beat at low speed on mixer
CAKES for a minute.
2. Increase speed and beat for
2 cupsself-raisingJlour another 2 minutes. Put paper cases
Pincb salt into deep patty tins, spoon some of
1/zteaspoonnixed spice the mixture into each and bake for
1,2-15 minutes in a hot oven. Re-
90 g (i oz) butter or margarine
move, put aside until cold, top with
/t cupsugar passionfruit icing.
1/zcap well drained cannedcrushed lCINC-Soften 60 g (2 oz) butter
pineapp/e or margarine, add 1 teaspoon grated
1l cap saltanas lemon rind. Gradually beat in 1 cup
sifted icing sugar, then mix in the
yrtlp frln pineapple
4 tablesplnns
pulp of 1 medium-sized passion-
1 eg well beaten fruit. a;ie
4ff "'P
/. Sift together flour, salt and spice,
cut butter into pieces, add and rub PEACHE,S
in. Stir in the sugar, then mix in
pineapple and sultanas. Add pine- 125 g G o7) butter or margarine
apple syrup to the beaten egg, stir 12 cupsagar
into dry ingredients, mixing in
I teaspoonaanilla essence
thoroughly.
j egs
2. Drop small rough heaps on to
lighdy greased oven trays, sprinkle 2 cupsself-raisingflour
very lightly with sugar and bake in a Pincb sah
moderate oven 20-25 minutes. 12 cupnilk
t*t ..,
6#;. Y',W
Strawberryjan
PASSIONFRUIT lYhippedcrean
PATTIES 1 pkt strawberrljelfu crystals
1. Crcam butter, sugar and vanilla.
2 cupsself-raising
Jlour Add eggs one ^t a time and beat well
Pinclt sah after each addition. Stir in sifted
% *? castorsagar flour and salt alternately with milk
125 g (4 oz) butter or margarine, and beat until smooth.
softened 2. Spoon into greased gem irons,
filling to two-thirds and bake in a
1 teaspoongrated lemon rind
moderately hot oven about 12-15
Pulp 2 pnsionfrait minutes until cooked. When cold
2 egs remove a little from the centre of
3A cupmilk each cake and fill with iam and
cream and join together in pairs.
Passionfrai t I cing ( ruipefollows)
-7. Dissolve some of the jelly crystals
/. Sift flour, salt and sugar into in hot water and brush over cakes.
bowl of an electric mixer. Add the Roll in dry crystals. Garnish vzith
softened butter or margarine, grated peach leaves if available.

SPONGE FINGERS
2 egs, separated
t tablesPoottscastor sttgar
2 tabhspoons cornflour
1/zcupself-raisingfl our
kaspberrljan
IYbipPed sweetenedcream
1. Beat egg whites until stiff.
Gradually add sugar and beat until
dissolved.Add egg yolks and beat
well.
2. Sift cornflour and flour together
and fold in lightly. Place small por-
tions into greasedfinger moulds or
pipe onto greasedoven trays using a
largeplain meringuepipe.
3. Bake in a moderately hot oven
8-10 minutes until lightly brown
and cooked. Remove at once from
moulds or trays and cool.
4. Join together with i^ and
whipped sweetened iream a few
hours before setving.
Unfrlled spongefingers keepvery
well in an airtight container.
. r'v
ct'*
SNOSTBALLS
Tbeselittle cakesare coatedwitb icitg
and ncoi*,fitled whb vttipped creai.
125gGoz)batter
.1 cupcastorsugar
I teaspoonunilla essence
2 cgs
2 mpsself-raisingflour
2 tablesboonscocoa
tA cupnilk (approx)
ateI cing ( recipefol I ows)
Cltocol
Duiccand coeofir/t
'IVhippedCream
1. Beat together butter and sugar
until creamy, then beat in vanilla
essence.Add the eggs, one at a time,
beating after each addition.
2. Sift together flour and cocoa and
fold in with enough of the milk to
make a soft dropping consistency.
3. Turn into heated, greased gem
irons, bake in a hot oven 15-20
minutes. When cold, coat with the
icing and desiccated coconut.
4. When needed, split the cakes
almost through and fill each with a
generous amount of whipped
cfeam.
lCINC-?ut 2 .cups sifted icing
sugar, 2 tablespoons cocoa and 2
teaspoons butter into a saucepan.
Add enough cold water to mix to a
stiff paste and'heat gently, stirring,
until it will pour
- from a spoon.
r'ir
- {8t::,&'
COBURG CAKES
90 g (i oz) butter
t/t cup castorsrgar
1 teaspoon
goldersyup
I teaEoon treacle
1 egglight! beater
plainflour
1/+ cups
bakiry powder
/z teaspoon
1 teaspoon
groundgirger
2 tablespaTsnilk
S,lit blanchedalmonds
1. Beat together butter and sugar
until creamy, beat in syrup, treacle
and then the egg. Sift together flour,
baking powder and ginger, fold in
and then stir in the rfrilk.
2. Put an almond half on base of
gfeased patty tfis, spoon m the mlx-
ture, filling to three quarters. Bake
in a moderately hot oven 10-15
minutes,'tupn out of tins on to a cake
cooler and leave until cold.
 ;,'ll'.tr]::r

,'
'lrliil;'t,tti::,
' :::,1.:.
. 1. Beat together butter and sugar
SPONGE until creamy, add the eggs, one at a
ROLLETTE,S time, beating after each addition,
stir in vanilla essence.Sift together
2 egs the flour and cornflour and add.
1/zcup castor sugar with the coconut, alternately with
3A cupself-raising the milk, beat until well mixed.
flour
2. Spoon into greased shallow patty
2 tablespoonsbot water
tins and bake in a moderate oven 15
Strawberrl jan minutes. When cold, top with
Castor sagar lemon icing and sprinkle with desic-
cated coconut.
7. Grease a Swiss roll tin 33 x 25 LEMON /CINC-PuI Uz cups
cm (13 x 10 in) and line with sifted icing sugar into a bowl, add 1
greased,greaseproof paper. Beat the tablespoon lemon juice. Soften 1
eggsuntil thick, gradually beat in the tablespoon butter or margarine and
sugar and continue beating until mix in, then beat in enough milk to
very thick and creamy. make a soft spreading consistency.
2. Sift the flour three times, fold in
and then quickly fold in the hot
water. Pour into the prepared tin,
tilting to fill corners. Bake in a
moderately hot oven for 1,2
CHOCOLATE,
minutes. MINTIES
-7. Turn on to a tea towel sprinkled
with castor sugar, peel off the lining 2 cupswlf-raisingflour
paper and cut off the crisp side Pinch salt
crusts. Roll up, unroll, then cut into t/+ cup castor sagar
thirds lengthwise. Spread each strip
125 g G oz) butter or margarine,
with jam, cut each into thirds cross- softened
wise and roll up.
1 teaspoonpeppermint essence
2 eggs
tA cupnilk
FAIRY CAKES 3 tablespoonscocoa
125 g (4 oz) batter i tablespoonsuarm milk
1/zcupsugar PeppernintIcing (recipefolhws)
2 egs 1. Sift the flour, salt and sugar into
1/zteaspoonuanilla essence the bowl of an electric mixer. Add
| 1/zcupsself-raisingflour the softened butter, peppermint
1/zcup cornflour essence,eggs and 3/+cup milk, beat
on low speedfor 1 minute. Increase
2 tablespoonsduiccated coconat speed and beat for another 2
1/zcapnilk minutes.
Lemon Icing (recipefollows) 2. Sift the cocoa, mix with the
warm milk and then mix into the
Desiccated coconat
cake batter. Put paper cases into

,,. :::,.r.:i, ., l

66
deep pattv tins, sPoon some of mix-
ture into eachand bake in a hot oven
for 12-15 minutes. Remove, Put
aside until cold and then toP with
mint icing.
lC/NG-soften (r0 g (2 oz) butter
or margarine, add 1 teasPoon
peppermint essence.Graduallv beat
in 1 cup siftecl icing sugar, then a
few clrops green food colouring.
ItrLLY CAKE,S
1/zcup butter' or marganne
1 teaspoongrated orangerind
1/zcuP castor sugar
2 egs, beatenligbtlY
2 cupsself-raisingfloar
t/z cup nilk
Whipped creaa or mock cream
1 packet strawberrl jelll' cr)'stals
Desiccatedcoconut
1. Beat together butter ancl orange
rind, gradually beat in the sugar,
continue beating until creamy'
Gradually acldthe beateneggs,beat-
ing after each addition'
2. Sift the flour and fold in alter-
nately with the milk. Spoon into hot
greased gem irons ancl bake in a
moderatelyhot oven 10-15 min-
utes.Turn out on to a cake rack and
leave until cold.
-i. Slice tops from cakes,if slightll
rounded, to give a flat even surface,
then join to€lether in Pairs with
whipped cream or mock cream'
N{akeup the ielly accordingto direc-
tions on packet,pour into a shallou'
container anclleaveuntil the consls-
tency of unbeaten egg white. Roll
cakes in the iellY' coverlng com-
pletely, coat with coconut and Put
into the refrigerator to let iellv set'
67
GINGER CAKE,S
125 g G oz) butter or margartne
grated orangeor lemonrind
1 tuaspaon
7t cupsugar
Vani//a etsenrcto taste
2 egs, beatenlightll
2 capsself-raisingflour
2 teaspoonsueryfnelY choPPed
preseraed gtnger
r/z cupnilk
Mock creamor whiPPed fresh cream
Icing sagar
/. Beat together butter, grated rind
and sugaruntil creamv,add the van-
illa essence.Gradually add the beat-
en eggs,beating after each addition'
Sift the flour ancl fold in, alternately
w i t h t h e g i n g e ra n d m i l k .
2. Drop tablesPoons of mixture
into greased, deeP Patty tins and
bake in a moderatelY hot oven
12-15 minutes. \X/hen cold, cut a
small circle from toP of each cake'
spoon in some of the cream, rePlace
tops and dust with sifted icing sugar'
COCONUT
MACAROONS
2 eg whites
)/+ cap castor sugar
mcontl
1t/z cupsdesiccated
1 leaspnon aani//a essenre
7. Beat egg whites until stiff but not
clry, gradually beat in the sugar and
continue beatinguntil sugarhas dis-
solved.Fold in the coconut and van-
illa essence.
2. Drop tcasPoono s F m i x t u r eo n t o
greasecloven trays and bake in a
s l o w o v e n l t o r . 1 0 - 1 5m i n u l c s '
 4ffi4r
t "cu*'*#nrli,ii*itili,!*,",1i1r::i;:lS.*ii5$1;X;*i#..',':ti
;i.'l',
bu;
r$' MOKATINES
',t,* % *P plain flour
"?$ Pirch salt
a5 S (11/z oz)bamr
$
*:
j egs
1/zcup castorsugar
* CofeeBxtter Cream(ruipe follows)
$r
t.i
Aprimt jan
*i Cffie GlaceIcing (recipefollows)
g
#
$l
1. Sift together three times flour
and salt, gently warm the butter un-
til soft and pourable, making sure it
* is not too hot or oily. Beat the eggs
iii until light, gradually beat in the
fl
it'''
sugar, continue beating until very
thick and creamy.
lalll 2. Gently fold in two-thirds of the
flour, then add melted butter and
then quickly fold in rest of flour.
Turn into a 23 cm (9 in) square
sandwich tin, greased,Iined on base
with greased,greaseproof paper and
dusted lightly with flour. Bake in a
moderate oven for 30-35 minutes,
or until cake springs back when
Iightly touched with a finger. Put on
a cake rack until cold.
i. Cut the cake into 8 x 2.5 cm (3 x
1 in) pieces, split each and join to-
gether again with butter cream.
Heat apricot iam, push through a
sieve. brush all over the iakes and
then coat with glace icing. Put aside
until set and then pipe a decoration
of butter cfeam on toD.
COFFEE BUTTER CREAM-
Beat 2 egg yolks with /t cup castor
sugar over hot water until creamy.
Dissolve /z cup castor sugar in 150
ml milk over low heat, then bring to
boiling point. Slowly pour into egg
yolks, stirring constantly, then stir
over Iovr heat until it coats the back
of a spoon, put aside until cooled.
Beat 250 g (8 oz) unsalted butter
until soft, gradually add cooled cus-
tard, beat well after each addition.
Stir in 2 teaspoons black coffee.
COFFEE CLACE lClNC-Dis-
solve 3 teaspoons instant coffee
powder in 3 tablespoons boiling
water. Sift 3 cups icing sugar, make
a well in centre, add the hot liquid, 3
teaspoonsbutter and vanilla essence
to taste. Stir until smooth and shiny.
{ffi:a&"
S\TISS
SHORTBREADS
Makes24.
1 cup btrtter or margarine
/z cupcastorsugar
1 teasboonuanilla essence
2 cupsplainfloar
Pinch talt
Siftedicingsagar
Apricot or stravberryjam or lemon
clteese
1. Beat together butter, sugar and
vanilla essence until thick and
creamy. Gradually add the flour and
salt, sifted together, and mix to a
firm consistency.
2. Put into a piping bag with alarge
star pipe and pipe into paper patty
casesplaced in patty tins, keeping a
small hollow in the centre. Bake in a
moderate oven for 20-25 minutes.
or until very lightly browned and
flrm to touch.
-i. When needed, sprinkle lightly
with sifted icing sugar and spoon a
little jam or lemon cheesein centre.
NOTE-You can make these a
week or two beforehand and store
in an airtight container. Do not top
with icing sugar and jam until
needed.

PINEAPPLE RUM
CAKES
125 g (4 a) butter or margarine
/t cap eastorsugar
1 tabhspoongrated hmon rind
ltg
2 cupsself-raitingflour
Pinclt sah
I mp well-drained, cannedcrusbed
pineapple
1 tablespoon
run
th cup eraporatednilk
Sfied icingsagar
1. Beat together butter, sugar and
lemon rind until creamy, add the
egg and beat in. Sift together flour
and salt and mix in, then add the
pineapple, rum and evaporated
milk.
2. Beat until well mixed, then
spoon into greaseddeep patty tins
and bake in a moderatelyhot oven
15-20 mintites. Serve sprinkled
with sifted icing sugar.
t"r"|
t?:jl
ROCK CAKES
2 eupsself-raising
florr
1 teaspoonnixed spice
90 g (1 oz) margarine
1/zcupsugar
t/z cupsuharus
2 tables?ootumixed peel
1 tgg
4 tabhspoons
nilk
t. Sift together flour and spice,rub
in margarine lightly. Mix in the
sugar, sultanas and peel. Beat the
egg, stir in the milk, add to dry
ingredients,mix to firm dough.
2. Drcp small rough heapsonto a
greasedoYen tray, sprinkle lighdy
with sugar and bake in a hot oven
for 10-15 minutes.
tdl
*i'i*
LAMINGTONS
125gG oz)margarine
tA cq castorvgar
t/z teaspoonaarilla esseree
2 egs
2 cupsself-raising
florr
Pincb sah
t/z cupnilk
CbocolateIcirg (netbod follows)
1 cups icittg s*gar
2 tablespoonscocoa
30 g (1 m) copha
5-6 tablespoons
water
Coconut
1. Beat together margarine, sugar
and vanilla until fluf$r. Add eggs
and beat well. Add sifted flour and
salt alternately with milk and beat
until smooth.
2. Place in a greased slab cake tin 28
cm X 18 cm (11 in x 7 in) and bake
in a moderate oven about 3p nrin-
utes, until cooked. Allovz to cool.-
This is best made the day before
dipping in the icing. If this is not
possible, freeze the cake for easier
handling.
3. Cut into squares-about 30.
Using 2 forks, dip into the chocolate
icing and toss in coconut.
CHOCOLATE ICING-Sift icing
sugar and cocoa into a saucepan.
Add copha. Stir over a low heat,
adding water gradually until copha
has melted and icing is smooth and
thin enough for dipping.
 'i1tit.,,

-. 1,:,:t':.ti

rj',t,.':.:l
':il'l:il:'

1 cap thickened cream

: ::l
',,li: CHOCOLATE,
1 tablespoonicing sugar
CUPCAKE,S
, ,:r.r. 1 teaspoonaanilla essence
1 x 100 g block cookingchocolate Cbocolatelcing (ruipe follows)
i 1/+cup softenedbutter or margarine
Extra wbippedcream
1 cupsugar Candied Orange Peel (ruipe follows)
2 egs
/. Empty cake mix into small bowl
1 teaspoonuanilla essence of an electric mixer. Add the egg,
l)A cuPssiftedfloar grated orange rind, orange juice and
1 teaspoonbaking powder oil, beat for 2-3 minutes, or until
1/zteaspoonbicarbonateof soda smooth and thick. Divide evenly
between 24 well greased patty tins
Pinch sah and bake in a moderate oven about
lt cap butternilk 20 minutes. or until cooked.
1r/+ caps qaick cooking rolled oats 2. Carefully remove from tins, put
asideuntil cold and then cut a 5 mm
Icing sagar or cbocolateicing
(/+ in) slice from top of each. Using
/. Chop chocolate, put into a bowl a teaspoon, gently scoop out centre
J
and melt over hot water. Beat butter ofeach cake,leaving 1 cm(/zin)on
I
1 until creamy, beat in the sugar. Add sides and base. (Centres can be
the eggs, one at a time, beating after frozen and used as cake crumbs.)
each addition. 3. Beat cream until thick, mix in the
ii 2. Blend in melted chocolate and sifted icing sugar and vanilla
vanilla essence and then the flour, essence.Spoon into centres ofcakes

ti baking powder, soda and salt, sifted

together, and the buttermilk. Beat
until smooth, mix in oats and fill
into paper patty cases, standing in
I patty tins and bake in a moderately
hot oven for 10-15 minutes. Serve
dusted with sifted icing sugar or
topped with chocolate icing.
CHOC-ORANGE,
CREAMS
1x 370 gpkt battercupyllowcake
mlx
1eg
Crated rind 1 orange
1/zcup orangejuice
1/+cap saflower, maiTe or sanflower oil
and lightly press the cut-off slices
back on to cakes.
4. Hold cakes, one at a time, on a
fork or spatula, over a saucepan of
chocolate icing and spoon icing
over, letting excess drip back into
Dan.
5. Plurc each cake on greaseproof
paper and leave until set. Decorate
each with a rosette of whipped
cream and a piece ofcandied orange
peel.
CHOCOLATE IClNG-Sift 2V2
cups icing sugar and 2 tablespoons
cocoa into a saucepan,add 4 table-
spoons water and stir over Iow heat
until smooth-2 to 3 minutes.
CANDIED ORANGE PEEL
Using a vegetable peeler, peel 1
orange thinly-do not take any pith.
Cut into very thin 1 cm (Vz in) long
strips. Put 2 tablespoonssugar and 1

i:lil:

.:::
lrr.:. ., :.r;
tablespoon vrater into a saucepan
and stir over low heat until sugar
has dissolved. Add the orange
strips, bring to boiling point and
boil until syrup becomes very thick
and the peel is well coated. Remove
strips with fork, separate and leave
until cold. *o".. *
ICE,CRE,AMPATTY
CAKES
125gGoz)butter
1 eupcastorsagar
i egq beaten
2 cupsself-raisingflour,sifted
% cupnilk
Strawberryor raspberryjan
Vanilla ice cream
hius
1. Beat together butter and sugar
until creamy, gradually add the
beaten eggs, beating well after each
addition.
2. Fold in the flour alternately with
the milk, spoon into paper patty
cases and bake in a moderate oven
for 25 minutes.
-?. When cold, cut a circle from top
of each, spoon in a little jam. Cut the
lid of each into halves and ice. S7hen
needed, add ice cream. Replace lids
on top, to resemble butterfly wings.""
&"d&
€t3r,F
PASTEL
PARTY CAKES
1 pkt golden buttercake cake mix
1/zerp groud walnutsor bazplnuts
StrawberryIcing (netbodfollows)
21/z capsicing sugar
2 tabhspooasstrawberrytopping
2 tablespoons
(approx) water
LemonIcing (nethodfollows)
2 cupsicingsagar
2 tabhspoons leruoljuice
(approx) water
2 tablespoons
Few dropsyllw food nhuring
Thick hnon butter and crystallised
aioletsto decorate
/. Make up the cakemix following
directions on packet, mix in the
ground nuts. Pour into a greased
Swissroll tin and bakein a moderate
oven 20-25 minutes, or until cook-
ed. Carefully remove and put aside
until cakeis cold.
2. Trim off crustsand cut cakeinto
squaresor triangles.Using a fork,
dip cakesinto the cooledicing, coat-
ing completely, drain on grease-
proof paper. (Keep spooning the
icing which runs off over tops.)
i. Leave until the icing has set and
then decoratethe lemon iced cakes
with thick lemon butter piped on
top and the strawberry cakeswith
crystallised violets or decorative
piping.
STRAIV/BERRY ICINC - Sift
icing sugar into a small saucepan,
stir in the strawberry topping. Stir
over low heat, gradually adding
enough of the water to mix to a
smooth thin icing. Stir for 2-3 min-
utes,no longer, removefrom heat,
let cool slightly. If icing thickenstoo
much, stir in a little warm water.
LEMON ICING-Sift icing sugar
into a small saucepan,stir in the
lemon juice. Stir over low heat,
gradually adding enough of the
water to mix to a smooth thin icing.
Mix in enough food colouring to
give a pale lemon colour. Stir 2-3
minutes only, then let cool slightly.
If icing becomestoo thick, stir in a
little warm water.
 .i.,:.*,,rr
ertr,'giX,,,;l.;ri;i.,;r.:1r,,t'ij::t;irg;ti;;t'
*,,d€:8l,tl;;to*l*l* r:xl*
PETIT FOURS
Sone of the most beautful additions to a
PastrJ tray Titry piecesof cbffor cake
are coatedn)itbfoildant and gaill
decorated.Makes aboxt 50 tiny cakes.
2 1/+capsself-raisingfl oar
Pincb salt
11/+cupssagar
2 egs, separated
th cap uegetabhoil
1 cupruilk
1 taasboonaarilla
Apricot Claze (seeCffie Sqaares,
page74)
Fondant Frosting ( recipefollows)
Vanilla- Almond Cream ( ruipe
ri
',tt fol/ows)
lgl Creen,lellow and redfood colouring
* 9. Make Fondanq Frosting.
ti. j0 g (1 o7) cbocolate,
nelted
$
'1.. /. Grease a 38 cm x 25 cm X 3 cm
(15 x 10 x 1 in) Swiss roll tin; line
bottom with paper and grease
paper.
2. Sift flour and salt into large bowl
of electric mixer. Stir in 1 cup of the
sugar.
i. Beat egg whites until foamy-
white and double in volume in small
bowl of mixer at high speed;
sprinkle in remaining /+ cup sugar,
1 tablespoon at a time, beating all
the time until meringue forms soft
peaks.
4. Blend vegetable oil and /z cup of
the milk into flour mixture, then
beat 2 minutes vrith mixer ^t
medium speed. Stir in egg yolks,
remaining /z cup milk and vanilla;
beat 1 minute at medium speed.
Fold in meringue with wire whisk
until no streaks of white remain.
Pour into prepared tin.
5. Bake in moderate oven 30 min-
utes, or until top of cake springs
back when lightly pressed with
finger.
6. Cool in tin on wire rack 5 min-
utes; Ioosen around edges with a
knife; invert onto a large rack or
clean towel; peel off paper; cool cake
completely. Wrap tightly in alumin-
ium foil or plastic wrap and store
overnight. (If cutting layer into Petit
Fours immediately, freeze 30 min-
utes to set crumbs.)
Z. When ready to frost and decor-
ate, unwrap cake and place on a cut-
ting board; trim crusts. Cut cake
into diamonds, squares,and rounds,
or other shapesabout 4 cm (1,/z in)
across.
8. Place cakes 5 cm (2 in) ^part, on
wire racks over aluminium foil.
Spoon Apricot Glaze over to coat
completely. Allow to dry 3 hours, or
until sticky and firm.
/0. Replace foil under wire racks.
Spread half the frosting over ro
cover completely. Scrape any frost-
ing that drips onto foil back into
bowl. Let cakes stand 2 hours.
1/. When ready to add final coat of
frosting, divide remaining frosting
into three small cups; stir almond
essenceand few drops colouring to
tint frosting a pale green into one
cup; stir lemon essence and a few
drops of food colouring to tint frost-
ing pale yellow into the second cup;
stir a few drops of peppermint ess-
ence and red food colouring to tint
frosting pale pink into the third cup.
/2. Working with one shade of
frosting and a third of the frosted
cakes at a time, spoon frosting over
cakes to cover tops and sides com-
pletely. (Iffrosting gets too thick to
spoon, stir in a drop or two of hot
water to dilute.)
li. Prepare Vanilla and Almond
Cream. Divide among 4 tiny cups.
Tint one each with green, yellow
and red food colourings. Stir melted
chocolate into last cup.
FONDANT FRO.'TI]VG
i cupssugar
14 teaspooncreamof tartar
1/z cupswater
1/zkg (1 lb) icingsugar,sfted
1l teaspoonsah
I teaspoonaanilla essence
1,/zteaspoonalmond essence
14 teasqoottlemonessence
Fewdropspeppermintessence.
Combine granulated sugar, cream of
taftar and water in alarge saucepan;
heat slowly, stirring constantly, un-
til sugar dissolves, then cook, with-
out stirring, to soft ball stage then
remove mixture from heat. Cool
slightly, and then beat in the icing
sugar, salt and vanilla until smooth
and syrupy.
VANILLA AND ALMOND
CREAM-Makes 3/+ cup. Beat 3
tablespoons softened butter or lnar-
garine with 1,3/+cups icing sugar,
small pinch salt, 2 teaspoons milk,
/z teaspoon vanilla essence and /+
teaspoon almond essencein a small
bowl until creamy and smooth.
&"&'*
wl:e
CURRANT-LEMON
CAKE,S
50 g (2 oz) margarine
1 teaspoongrated lemon rind
1/l cap brown sugar
1 tabhspoon
goldensyrup
1eg
tA cupself-raising
flour
2 tablesPoonscarrants
1 tablespoonchopped nixed peel
Sfted icingsugar
1. Beat together margarine, lemon
rind, sugar and golden syrup. When
creamy, add the egg and beat in
well. Sift flour and fold in
thoroughly.
2. Add the currants and peel and
mix in. Spoon into greased patty tins
and bake in a moderately hot oven
for 1,5-20 minutes, or until a light
brown. Serve dusted with sifted
icing sugar.
&"&?
€lre
APPLE CAKES
Makes 1/z dozen.
1/zcupsugar
ltg
Gratedrind t hnon
11/zcr.tps
self-i'aisingfloar
90 g (i o7) butter or margarine, welted
nilk
i tablespoons
2 teaspoonshnon jaice
1/zcup cookeduell-drained sveetened
apple
1 teasbooncinnamon
2 teaspoons
sugar
1. Put sugar, egg, lemon rind and
half the sifted flour into a bowl. Mix
together melted butter, milk and
lemon juice, add to ingredients in
bowl and beat well 2-3 minutes.
Add remaining flour and mix well
until smooth.
2. Place p^pet p tty cases in patty
tins and spoon in the mixture, filling
to half way. Put some of the apple
on top and cover rvith more cake
mixture. Sprinkle with cinnamon
and sugar mixed together and bake
in a moderate oven 15 minutes. or
until cooked.

COF'F'E,E
SQUARES
1 x 340 g pkt uanillacakenix
I teaspoona/mond essence
Aprint Glaze (ruipe folhws)
Cffie Batter CreamFrostixg(ruipe
follows)
Flaked almonds
/. Make up the cake mix according
to directions on packet, beat in the
almond essence.. Pour into a greased
lr 28 x 18 cm (1 1 x 7 in) slab cake tin
and bake in a moderate oven about
35 minutes. or until done when test-
ed. Put aside until cold.
2. Trim off crusts and carefully split
cake into two layers, sandwich to-
gether again with some of the apri-
cot glaze then cut into squares.
Cover with the coffee butter cream,
press flaked almonds on sides and
decorate top of each with a rosette
of the coffee butter cream.
APRICOT GLAZE-Push 1y2
cups apricot conserve through a
sieve into a small sauceDan.Stir in
Vz cup water and then cook over
gentle heat, stirring, for 5 minutes.
I Cool, then stir in 2 tablespoonsrum.
COFFEE BUTTER CREAM
FRO.tTllVG--Soften 185 g (6 oz)
butter, gradually beat in 4 cups icing
sugar, sifted. Dissolve 1 tablespoon
instant coffee powder in 3 table-
spoons hot water, pour into the
butter mixture and beat until soft
and creamy. (If mixture thickens too
much, add hot water.)
i;,ti'.'""'
ti/'
.,:.:|,
NOTE-Make the cake the day or
night before needed before finish-
ing, or, freeze the cake squaresuntil
firm enough tot:Tt handling.
''l':llr'
'{
!TALNUT
ME,RINGUES
Tbel'reflauouredwitlt cffie andjoined
togetberin pairs with chocolate
cream.
2 eg whins
1,/zcup castorsagar
1 teaspootirstant cffie powder
finej cboppedwalnuts
2 tablespoons
ChocolateCream ( recipefollows)
1. Beat egg whites until stiff but not
dry, beat in 1 tablespoon of the
sugar and continue beating until
very stiff. Sift remaining sugar, mix
in the coffee powder and walnuts.
2. Sprinkle over meringue and fold
in gently but thoroughly. Spoon or
pipe dessert-sizedrounds on to oven
trays covered with lightly greased
greaseproof paper, dusted with
cornflour. Bake in a slow oven
about t hour, or until dry.
3. Leave in oven. heat turned off
and door open, until cold. When
needed, join meringues together in
pairs with the chocolate cream.
CHOCOLATE CREAM-PvI
150 ml fresh cream into a basin,
sprinkle 2 tablespoons castor sugar
and 1 tablespoon sifted cocoa over
surface, cover and chill for t hour.
When needed, whip until thick.
O AO^O_\O^O g\g\g\ o^*g^J:-\q :\9 \9^g^9^g \9,.\-?,\9_\re

9'6'rn6
ffisf,rqs
U
F'ONDANT ICING BUTTE,R GLACE,
Saficientfor top of 2 x 20 cn (8 in) ICING
fruit cakesor top and sidesof 1 cake. Ttt couertop of a 18 cn (7 in) cakeor
Usual/y usedto coaera/mondpaste.
a bar caketin 25 cn x 8 cm (10 in x
500 g (1 /b) icingsugar 3 in)
1 teaspoong/ycerine 2 teaspoonsbutter
2 tablespoonsliqaid glucose,softened 1 cup icing sugar, sifted
oaerbot water
| /ablespoonmilk or aaler
1 eg white
Few drops brand.y,optiona/
Flauouring andfood co/ouring
/. Nlelt butter in a small saucepan,
/. Sift icing sugarinto a basin,make add icing sugar and gradually add
a well in the centre and add glycer- milk and brandy, stirring with a
ine, glucose,egg white and flavour- wooden spoon until smooth. Spread
ing. Beat, drawing in the icing sugar o'n.ercake and ruffle with a fork.
until a stiff paste is formed and all A few drops of pink or yellow
the icing sugar is absorbed. food colouring may be added if
2. P\ace on a board dusted with desired.
icing sugar and knead until smooth, VARIATIOI{S
working in the food colouring, until ORAIIGE-OmiI milk and substi-
the desired colour is obtained. tute orange iuice.
-1. Brush fruit cakeor almond paste, CHOCOLATE-SifI 2 teaspoons
if used, with beaten egg white. Roll cocoa with icing sugar and add Vz
out fondant until it is large enough teaspoonvanilla.
to cover cake. Lift carefully with P,4-tllO^JFRUlT-Omit milk and
rolling pin ancleaseonto cake.Press add pulp l-2 passionfruit.
with hands dusted with cornflour PEPPERMIIII-Use peppermint
and smooth over surface.Cut away essencein place of brandy.
surplus from baseof cake and allow LEMON-Use half milk and half
to stand 1-2 days to clry before lemon juice. Add 1 teaspoongrated
decorating. lemon rind.

/)
 , ,a::
.,;::.:l:.:t:
ir,ilil,"r:l]:rirt:,..rrrl.*i {*ii.iitiitli,rjilll

place of sherry. Add 1 teaspoon

ROYAL ICING grated orange rind and a few drops
? Usedfor duorating cakesthat baaebeen
orangefood colouringif desired.
PEPPERMINT-Add 1 tablespoon
coueredwith fondafi, or just for piping a
messaSe ofi anJ ca/<e.
peppermint liqueur in place of
sherry and a few drops green food
1 cuppure icingsugar colouring.
1 egwbite P/-TSIONFRUIT-Add 1 table-
spoon passionfruitpulp in placeof
:':,1;
Few drops lemonjaice
I 7. Sift icing sugar through a very
fine sieve (a coffee strainer is good
sherry.
l,i,,.

to use becausethe icing sugar must

be finely sifted with not a trace of a SEVEN MINUTE
lr lump). FROSTING
2. Beat egg white vrith a wooden
spoon or electric mixer and gradu- Sfficient to coaer18 cn (7 in)
ally add icing sugar, beating well all sanduicb cake.
the time. Add lemon juice and test 7/acap sagar
for correct icing consistency by
1 egwbin
touching with fingertips. If Peak
::il holds its shape, the icing is ready. I teaspoonliqaid glanse
:ii l
;ii i. The icing should be glossy and 2 tablespoonswater
stiff. If egg white is large, it may be 1 teaspooncrbamof tartar
t::
'i,, necessaryto add a little more sifted
'tii F/auoaring
icing sugar. Add a few drops of food
riir
'::_ colouring if necessary and cover 1. Place sugar, egg white, liquid
basin with a damp cloth to prevent glucose and water in a double sauce-
drying out and a crust forming. pan or a heatproof basin over boil-
;i t'l;
d'
i\ llil'l
ing water. Beat with a tot^ry beater
or hand held electric mixer until
mixture is thick enough to hold its
VIENNA ICING shape.This takes about 7 minutes. If
Snficientfor a 20 cm (8 in) cake or 1 not cooked enough the frosting will
doTenpat! caku. i be sticky and will not set. If over-
cooked, it will become sugary, so it
125 g G oz) batter,softened
is important to time this carefully.
11/zcapsicingsugar,sfted Make peaks with fingertips and if
1 tablespoonsberryorfruitjuice they hold their shape,the frosting is
ready.
1. Beat butter until soft, gradually 2. Cool slightly, stir in cream of
add icing sugar, beating until tattar, flavouring and colouring if
creamy and fluffy. Beat in sherry. used. Spread quickly onto cake and
VARIATIONS swirl roughly.
CHOCOLATE-SifI 1 tablespoon
VARIATIONS
cocoa with icing sugar.
COFFEE-Add 1 teaspoon instant PINEAPPLE-Use unsweetened
! coffee with icing sugar. pineapple juice in place of water.
ORANCE-Add orange juice in Colour vrith a few drops lemon food

l':rt rr,.ril
.'":'l]l:
.:, ,:,:l
76
colouring and decorate with
chopped glace pineapple.
CHOCOLAIE-Add 90 g (3 oz)
melted chocolate to frosting, iust
before spreading on cake.
COCONUT ICE,
FROSTING
Tbis makessfficient to couernp of 20
crt (8 in) cakeor bar cake25 cn x 8
cn (10 inx i in).
11/zcaps icing sugar, sifted
j tablespoonscoconut
60 g (2 oz) copha
2 teaspoonslemonjuice
1-2 tab/espoons
mi/k
Pinchfood colouring
7. Place icing sugar and coconut in
a basin. Melt copha over a low heat.
Pour in basin with lemon juice and
heat, adding milk slowly until thick
enough to spread on cake. Colour
pale pink if desired.
CHOCOLATE CURLS
Chocolate curls are usually made
by shaving off thin layers from the
flat side of a block of chocolate
with a knife or vegetable peeler. A
spokeshave, which is similar to a
small wood plane, used by carpen-
ters for trimmins the surface of
timber, is much iasier to use. It
glides easily over the chocolate,
making fine or thick curls accord-
ing to the amount of pressure
applied. The cheapest spokeshave
you can find at your hardware
store will do the job.
For the more experienced cook:
spread a laminex board thinly with
melted chocolate. When almost set
insert a knife blade under choco-
77
late and pull towards you, making
"professional" curls.
ALMOND PASTE,
Snftcient to couertop and sidu of a 20
cn (8 in)fruit cake.Often usedas a
basecoueringunderfondant.
500 g (1 /b) icing sugar
250 g 1t7t /b) groand almondsor
marTipan meal
1 large egylk
2 tablespoonssherrl
2-i leaspoonslemonjuire
7. Sift icing sugar into a basin. Stir
in ground almonds. Beat egg yolk
and sherry and mix in to form a firm
pastewith lemon juice, which can be
easily rolled out.
2. Place on a board lightly dusted
with icing sugar and knead gently
until smooth.
-7. Brush cake with beaten egg
white. Roll out almond paste to
correct size. Lift carefully with roll-
ing pin and cover cake. Press onto
cake with cornflour dusted hands.
Trim surplus away from base of
cake and allow to stand for 2 days to
dry before covering with fondant.
JIFF'Y LE,MON
CHE,E,SE
nilk
1 x 400 g can condensed
Juice 2 lemons
Grated rind 1 lemon
2 egylks
1. Reat all the ingredients together
until thoroughly combined.
2. Po:u into small lars and seal air-
tight. Store in the refrigerator until
required. It will thicken in 30 min-
utes to t hour.
 ?t 'ri;;
,4,

ORANGE CURD Palp 12passionfruit

-it!.
2 teaspoonslemonjaice
Delicious in small pastry cases.
/. Placebutter and sugarin a sauce-
'.aa:ti 125 g G o7) butter or rnargarine pan. Stir over a very low heat until
iiti: 3A cap sagar butter melts. Beat together eggs,
Grated rind andjaice 2 large zranges passionfruit and lemon juice. Add to
saucepan and stir until thickened.
2 egs
Cool and store in refrigerator.
1 teaspoonlenon juin ,t,l.,t
'n!i: r'r::i,.

/. Place butter, sugar, orange rind

and juice in a saucepanand stir over MOCK CREAM (1)
tlt: a low heat until butter and sugar has
melted. l25g(oz)batter
2. Beat eggs very well and stir into 1/zcup castor sugar
i,|;l
ta:t1
orange mixture. Stir until thickened t,/zcup water
and boiling. Simmer until consis-
Vanilla essence
tency of honey. Stir in lemon juice.
i* Allow to cool, pour into small jars /. Soften butter, gradually beat in
and store in refrigerator. the sugar, continue beating until
,:,,i..,, sugar has completely dissolved.
::a- , : :*.
(Test a little between your thumb
and forefinger to make sure there's
EGG YOLK LEMON no grittiness left.)
CHEE,SE 2. Add the water 2 teaspoons at a
time, beating well after each addi-
60 g (2 oz) batter
ilal
tion until mixture is smooth. \When
Grated rind and jaice 2 large lemons all the water has been beaten in. add
j eglolks, beaten vanilla essenceto taste.
1/zcup sugar gl:',i
.*{r 1! lr}
1.. Place all ingredients in top part
of a double saucepan. Stir with a MOCK CREAM (2)
wooden spoon over simmering
tiul v/ater until thick. Cool and keep in tA capsugar
refrigerator. Use as a filling for 1l cup water
'ut: cakesor small tarts. 125 g (4 oz) batter
t;i; d l : ; " Lltt Flauouring
/. Put the sugar and u/ater into a
PASSIONFRUIT saucepan and cook over low heat,
BUTTER stirring, until sugar has dissolved.
Bring to boiling point, boil for 5
Use as afillingfor sponga or butterf[t
minutes then out aside until cold.
cakes.
t11 2. Beat the butter until white and
ltiil
125 g ( o7) batter or margarine creamy, gradually add the sugdr
:1il
1A cup sagar syrup, beating well after each addi-
tion, beat in the flavouring. Cover
l:ir:l 2 egs
and chill.

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 TipsonDecorat'ing
ParfuCakes

To n.rakea Rose:Secure
wax paper square tcl top of
small iar. Pressout frosting,
wliile turning jar, to form
corre;tilt tip slightl.vand
ovcrlap three tight petals
around cone; tilt tip mclre
ar-rdsl-rapelarger overlap-
ping petalsout and around
to fr;rm full rose.Allow tcr
drr, 3 hours or overnight.

To make Drop Florvers:

Squeezethrough tip, turn-
ing bag as f'ar fiom left to
right as possible; pull awar,.

W'ritinpl:\Workwith
sweeping movements ol
both arnrs;follor,vthe out-
lined messageon cake.

Printing: Begir-rbv
practising with horizor.rtal
and verticallines.Outline
messageon cake with
wooden tootl-rpick; ther"r
print, just touching tube Outlining PetitFours:
tJsea contrastir"rg frosting
to surfaceand using steadl'
pressureon pastq hag. t o m a k es i m p l c b o r d e r .
 To make a Flower Spray: Makestemsof bouquet to right aspossible;relax
Placetip on pastrybag. pressure.Usecontrasting
Hold bagupright,with hand frostingto makeflower
asfar to left aspossible; centres.Finishbouquetwith
squeeze, turninghandasfar touchesfrom leaftip.

VV
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l il DIAGMMFOR DIAGRAMS DIAGRAM

ilil HOUSE
ND NAMECAKES FORTEDDY
BEAR
CAKE FORCIRCUS
CAKE
l (recipespage1I7) (recipe page121,) (recipe page 1.24)
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i:'i:i.4
-f
BE,STF'UDGtrCAKE,
90 g (3 oz) dark cookingchocolate
125 g (4 oz) butter, softened
2 cupsftrnj packed brown sagar
3 eggs
1 I t leaspaons uani//a essence
11/zteaspoonsbicarbonateof soda
2 caps self-raisingf/our
Pinc/t salt
lA cup .rour cream
tA cup boiling water
11/zcups cream
1/zcap icing sugar, sifted
t,/zteaspoonuani//a essence
Mocha Frosting (recipefollows)
Choppedpecan nuts ar walnats
(optional)
/. Chop the chocolate and melt
over hot warer. Beat butter until
smooth, add the brown sugar and
eggs,beat (high speedon an electric
mixer) about 5 minutes, or until
light and fluffy.
2. With mixer on low speed,beatin
8t
nS
vanilla essenceand melted choco-
late, then the bicarbonate of soda.
Sift together flour and salt and add
alternately with the sour cream,
beating on low speeduhtil smoorh.
3. Pour in the boiliq[ water, srir
with a spoon until well blended.
Turn into two greasecland floured
23 cm (9 in) sandwichtins and bake
in a moderateoven for 35 minutes,
or until done when tested.
4. Cool in the tins on wire cake
coolers,turn out and put asideuntil
cold. Using a long serrated knife,
split each layer into halves.Beat the
cream until thick, whisk in the icing
sugar and vanilia essence.
5. Join the layerstogether with the
cream, cover top and sideswith the
frosting. If you wish, presschopped
nuts over the sidesand decoratetop
with grated chocolate.
MOCHA FRO-tIIlJG-Beat 125 g
(4 oz) butter until smooth, gradually
beat in 4 cups sifted icing sugar.
Add /+ cup cocoa,2 teaspoonsvan-
illa essence and /+ cup strong hot
coffee, beat until smooth and
spreadable.
,lilli;!l::rr,, . --il
 EASY CHOCOLATE,
CAKE
j cupsself-raisingflour
1 teaspoonbicarbonateof soda
Pincb salt
114cupssugar
185g (6 oz) margarine
112 cupsnilk
i egs
t/+ cap marsala or sweetsherry
1 x 100 g pkt cookingcbocolate,
mehed
3 tablespblnschoppedglaa clterries
Creaml Choc-ClterryFrosting(ruipe
fol/ows)
/. Sift flour. bicarbonate of soda
and salt into large bowl of electric
mixer. Stir in sugar. Add margarine,
milk, eggs, marsala and cooled
melted chocolate.
2. Beat onJow speeduntil all ingre-
tio-bi.r.d
dients ur. then increase
speed to high and beat 3 minutes
until smooth. Stir in cherries.
J. Divide evenly into 3 portions
and pour into greased 23 cm (9 in)
sandwich tins, lined with a round of
greased gredseproof paper.
4. Bake in a moderate oven approx
30 minutes until cooked. Carefully
remove from tins and gently peel off
paper. Put layers together with
Creamy Choc-Cherry Frosting and
cover cake all over with remaining
frosting. Garnish with a few mara-
chino or fresh cherries if desired.
FRO.iTINC-Melt 1.25g (4 oz)
dark cooking chocolate and 60 g
(2 oz) butter or margafine over a
low heat. Stir until well mixed. Stir
in 500 g (1 lb) sifted icing sugaqald
4-5 tablespoons milk and beat until
smooth enough to s6ead easily.Stir
in tA cup chopped gltd cherries.
CHOCOLATE,
FUDGE CAKE,
125g G oz) butter or margarine
I cap sugar
2 eggs
1 teasboonuanilla essence
% cup cocoa
/z cup hot water
2 teaspoonsuinegar
1 capnilk
1t/+ cupsplain flour
1 teaspoonbakirg powder
1 teaspoonbicarbonateof soda
Pixch salt
ChocolateVienna lcing (recipefolhws)
/. B$at butter until creamy, add
sugar, eggs and vanilla and beat un-
til light and fluffy. Blend cocoa in
hot water to make a smooth paste.
Gra{ally add to creamed mixture.
Add vinegar to milk to sour.
2. Sift together flour, baking pow-
der, bicarbonate of soda and salt,
and add to creamed mixture alter-
nately with sour milk. Stir lightly
but thoroughly. Pour into two
' greasbd 20 cm (8 in) sandwich tins
and bake in a moderate oVen 30
minutes or until tops spring back
when lightly pressed.
i. CooI in tihs for 10 minutes then
turn out and" Allo- to cool com-
pletily,''Fil$and ice with Chocolate
Vienna Icing. Decorate with qhoco-
late curls if.desired. (See page 77)
CHOCOLATEVIENNA ICING
Beat 725 g(4 o4butter until creamy.
51ft 2V2 crips icing sugar and blend 3
tablespoons cocoa with 3 table-
<t.$poons hot water until smooth. Add
the icing sugar to the. butter alter-
nately with sufficient of the cocoa
mixture to spreading consistency.
F/ghtiChocolateFudgeCake
F-

beat in the sugar and continue beat-

CHOCOLATE, DATE ing until thick and creamy. Fold in
CAKE the sifted flour alternately with the
cooled chocolate mixture.
j tablespoonscocoa 2. Turn into a greased, floured
1/+cxp bot water 20 cm (8 in) springform tin and
bake in a moderate oven 30-35 min-
60 g (2 oz) butter or margarine
utes. Leave in tin for 10 minutes
11/zczpsself-raisingfloar before removing. \While cake is still
i
I Pincb salt warm, sprinkle brandy over, chill
,i, tA cupsugar overnight. Cover cake completely
ili
.,j'lt
with whipped cream, decorate vzith
lr 1 eg beaten
li
tl chocolate and chill again before
lz cupnilk serving.
ii
tr 1 cup choppeddates t'o
Ga:-
/z cupchopped ytalnuts
l
ii /. Stir cocoa into hot water and mix CHOCOLATE,
,il until smooth. Add butter and stir
$TALNUT CAKE
,I
iil until melted over hot water.
tlir 2. Sift flour and salt into a basin. 250 g (8 oz) batteror margarine
ti
Mix in sugar. Add cocoa mixture, t tablespoons
goldensyap
rt'
,l: beaten egg and milk and beat vrell
lrll 1 capfirnl packedbrownsagar
with a wooden spoon until smooth
Irtl I teasboonaanilla essence
ltfr and well mixed. Stir in dates.
iiti 3. Place in a greased loaf tin 23 x t/+ ctp nilk
Illtl
Il i n 13 cm (9 x 5 in) and sprinkle wal- 2 tablesboonscocoa
llu nuts on top. Bake in a moderate
il! 1,/zteaspoonbicarbonateof soda
I
oven until cooked-about 7+ hour.
t'd)
2 egs, beaten
illi
t-
Gatt
2 capsself-raising
flour
Pinclt salt
BRANDIED
1 capcbopped
walnats
CHOCOLATE, CAKE CbocolateCream Icing (recipefollows)
125 g G n) dark cbbcolate
1. Cream butter, golden syrup,
2 tablespoons
strongblack cffie brown sugar and vanilla together.
4 egs Place milk, cocoa and bicarbonate of
1/zcup castor sugar soda in a small saucepan and stir
over a low heat until well mixed.
1/zcupfloxr
Add to creamed mixture together
1-2 tablespoonsbrand1 with eggs and beat well.
Saeetenedwbipped rean 2. Stir in sifted flour, salt and
Cbocolan curls or grated cbocolate walnuts and mix thoroughly. Place
in a well greasedand baseJined with
/. Chop chocolate, melt over hot greased paper 20 cm (8 in) deep
water, stir in the coffee, put aside cake tin.
until cooled. Beat eggs, gradually 3. Bake in a moderate oven approx

llr
 t hour until cooked.Test with a fine
skewer before removing from oven.
4. lce when cool with Chocolate
Cream Icing and sprinkle chopped
walnuts over toD.
CHOCOLATE CREAM ICING
-Place 2 tablespoonsbutter, 60 g
(2 oz) chocolate and V+cup cream in
small saucepan,stir over low heat
until chocolate melts. Pour onto 2
cups sifted icing sugar and beat until
smooth and creamy.
CHOCOLATE,SWISS
ROLL
I cupself-raisingflour
2 tablespoons
cocoa
I eggs,separated
1,/zcap castor sugar
2 tablespoorcbot water
1 x 250 g packet creamcheese
t 1/zcup sifted icing sagar
l t/+ cup
1 teaspoonaani//a essence
fine/1 choppedtoastedblancbed
a/monds
I t/z cup cream
i
Sfted icing sugar
/. Sift together flour and cocoa.
Beat egg whites until stiff, gradually
beatin the castorsugarand continue
beating until mixture is thick and
sugar has completely dissolved.
2. Add the egg yolks ancl beat in,
then fold in the hot water, siftecl
flour and cocoa. Turn into a 33 x
25 cm (13 x 10 in) Swiss roll tin,
greased and lined with greased,
greaseproofpaper.
3. Bake in a moderate oven 10-15
minutes, turn on to a cleantea towel
sprinkled with castor sugar.Quickly
p e e l o f f t h e l i n i n g p a p e r ,c u t c r i s p
edges from sides. Roll up in the
towel, put on a cakecooler and leave
for at least t hour.
4. Have the cream cheesesoftened
at room temperature, beat until
smooth. Beat in the sifted icing
sugar and vanilla essence,then mix
in the almonds.
5. Beat cream until thickened and
mix in until combined. Unroll the
sponge, remove tea towel, spread
the frlling over, carefully re-roll,
servedusted with sifted icing sugar.
CHOCOLATE,
BUTTE,RFLY CAKE,S
Makes 18.
1 cupse/f-raisingfloar
2 tablespoonscocoa
tl cap sagar
3 tablespoonsbutter
2 egls
wbipped crean
sfted icing sugar
7. Sift the flour and cocoa into a
mixing bowl. Stir in the sugar.Nfelt
r h e b u r t e ra n d p o u r i n t o a m e a s u r i n g
cup. Add the eggs and then enough
milk to make 1 cup. Pour over the
dry ingredients and beat for 4 min-
u t e s .S p o o n t h e m i x t u r e i n t o p a p e r
cases,placed in patty tins, and bake
in a moderate oven for 15 minutes,
or until a skewer comes out clean
when inserted in the centre. When
cold, cut a slice from the top of each
cake and put a teaspoon of whipped
cream on each cake. Cut the slices
into halvesand replaceon the cakes,
butterfly fashion. Dust with icing
sugar.
Following pages:Chocolate Butterf
lyCakes
a n dC h o c o l a S
t ew i s sR o l l
ir
l
I
\$TICKED
CHOCOLATE CAKE
2 capsself-raisirgflour
Pincb salt
1 cup boilingwater
125 g G oz) butter,cbopped
100 g (i1/2 oz) dark chocolate,
cbopped
1 cap sugar
I teaspoonaanilla essence
2 egs, separated
/2 cup soar cream
I teaspoonbicarbonateof soda
CbocolateFrosting
100 g (312 oz)dark cbocolate,
cbopped
4 tablesboonscream
1 teaspoon
instantcffie
2 tablespoonsbutter
t/z teasbooncinnamon
I teaspoonaanilla essence
llA capsicing sagar
7. Sift flour and salt, and greaseand
flour a 23 cm (9 in) springform cake
tin.
2. Pour boiling water over butter
and chocolate in a bowl, and allow
to stand for 5 minutes until melted.
Stir in sugar and vanilla essence.
Beat in egg yolks, one at a time,
blending thoroughly.
-?. Combine sour cream and bicar-
bonate of soda and beat into choco-
late mixture. Stir in flour, combin-
ing thoroughly.
4. Beat egg whites until soft peaks
form, then fold lightly into choco-
late mixture. Pour into the prepared
pan and bake in a moderate oven for
about 50 minutes, or until cake is
firm to touch and beginning to
shrink from sides of tin. Cool cake
in the tin for 10 minutes, then
remove sides and allow to cool com-
pletely. Cover top and sides with
Chocolate Frosting, and let set
before cutting cake.
To make frosting, combine all
ingredients in a saucepan and stir
constantly over very gentle heat
until butter and chocolate melt.
Remove from heat: beat until mix-
ture thickens slightly. Cool, and use
to frost top and sides of cake.
NOTE-For apafty, you might like
to decorate the cake with crystallised
violets or small bunches of graoes.
Grated chocolate and maraschino
cherries are also pretty.
l'r:)
G?rll
CHOC-BUTTERMILK
CAKE
Fine dry breadcrambs
185 g (6 oz) cookingcbocolate
1Acupstrongblack cofee
185g (6 oz) batter
11/zcupsbrownsagar
1 teasboonaanilla essence
3 egs
2 1Acupsself-raising
floxr
1 teaspoonbicarborute of soda
Pincb sah
I cupbatternilk
600 nl tbickened cream
instantcffie powder
2 teaspoons
2 tabhspoonsicirg sugar,sifted
Coarsefi grated cbocolate
7, Grease two 23 cm (9 in) each
sandwich tins, dust lightly with fine
dry breadcrumbs. Chop the choco-
late, add to the black coffee and melt
over gentle heat, cool.
2. Beat together butter, brown

sugar and vanilla until creamy. Add
the eggs, one at a time, beating well
after each addition, then beat in the
chocolate mixture.
-7. Sift together flour, bicarbonate
of soda and the salt, stir in, alter-
nately with the buttermilk, then beat
well until smooth and well mixed.
4. Divide evenly between the pre-
pared tins and bake in a moderate
oven 35-40 minutes, or until done
when tested. Carefully invert on to
cake coolers but do not remove tins
for 15 minutes.
5. Carefully remove the tins, leave
the cakes until cold, then split each
Iayer into halves. Beat the cream
until very thick, mix in the coffee
powder and the sifted icing sugar.
6. Join the layers together with
some of this cream, then cover top
and sides of cake with the
remainder. Top with grated choco-
late and chill several hours before
serving.
l'r)
<34!t
FAVOURITE
CHOCOLATE CAKE,
2 tablespoonscocoa
2 tab/espoonsplun jan
1/zcup bot water
125 g G oz)softmargarine
1 cup brownsugar
2 egs
2 cupsself-raising
flour
Pinch salt
% cupni/k
IYbippedcrean
Thin CbocolateIcing (ruipe follows)
/. Blend cocoa and jam with the hot
water and allow to cool. Cream mar-
garine and sugar. Add eggs and beat
a
well. Add cooled cocoa mixture and
a
beat in sifted flour and salt alter-
nately with milk.
2. Pour into 2 greased20 cm (8 in)
sandwich cake tins and bake in a
moderate oven until cooked. about
30 minutes. Cool. Join together with
whipped cream, sweetened if
desired with icing sugar and pour
icing over top.
THI^/ CHOCOLATE lClNG-
Sift 1 cup icing sugar and 1 table-
spoon cocoa into a small saucepan.
Add 1 teaspoon butter and stir over
a low heat, adding a little milk, very
gradually into a smooth thin icing.
l'r)
<C?7lr
CHOCOLATE CAKE
WITH OIL
i tablespoonscocoa
1/zcap boiling water
1 cupwlf-raisingflour
Pinclt salt
)/+ cup castor sagar
14 cap uegetableoil
4 egq separated
1 teaspoonaanilla
Pincb crean of tartar
/. Blend cocoa in the boiling water.
Cool. Sift flour and salt into a basin.
Stir in sugar. Add oil, egg yolks,
vanilla and cocoa mixture. Beat well
until smooth.
2. Beat egg whites with cream of
tartar until thick and fold into cake
mixture. Pour into a greased deep
20 cm (8 in) cake tin and bake in a
moderate oven about 3/+hour untll
cooked. Cool and ice with a thin
chocolate icing. Sprinkle top with
coconut if desired.
il

ij
 ,?*\
--,*f 4
..{
F'. ;r?16
4S;\

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.. l.+g
":8"'

M o c h aR u mC a k el r e c p e p a g e3 6 )

beat in the sugar, continue beating

MOCHA CAKE u n rr l r h i c ka n d c r e a m .\
2. Sift the flour ancl folcl in alter-
125 g (4 a7) dark c0lking chrtco/ate
natelv u'ith the cooled chocolate
2 lablespoonsstrong black cofee mixture. Turn into a greased20 cm
4 egs ( 8 i n ) s p r i n g f o r mt i n a n d b a k e i n a
1/zcup castor sugar m o d e r a t eo v e n f o r a b o u t 3 5 m i n -
1,/zcup p/ain utes, or until done u'hen tcsted.
flrtur Remor.efrom oven, leave in tin for
2 tablespoons
dark rutl 1 0 m i n u t e sb e f o r er e m o v i n g .
.9aeetened
wbipped creant -1. \X'hilecakeis still u'arm, sprinkle
Cbocalatecur/s the rum o\:er, put into refrigerator
and chill overnight. Cor.er cake
/. Chop chocolate, melt in the completelv u'ith u,hipped cream,
coffee over hot water, put asicleuntil clecoratetop u,'ith chocolate curls
cooled. Beat eggs lightly, gradually a n d c h i l l l g a r n l r e f o r es e r v i n g .
 IAMAICAN CAKE
125 g (4 oz) butter
2 cupsbrownsugar,firnj packed
2 egq separated
1/zcup choppedwalnfis
12 cup cltoppedraisins
125 g (4 oz) cookingcbocolate,nelted
ouerhot water
212 cupsself-raising
flour
l,/zteaspooncinnamon
14 cup bot water
1/zcap butternilk
1 tablesboondark rum
Cbocolate-RumFrosting ( ruipe
folkws)
lYalnat piecesfor decoration
1. Beat butter to soften, gradually
add 1/z cups of the sugar, beating
well after each addition. Beat in the
egg yolks, then mix in the rest of the
sugar, walnuts, raisins and melted
chocolate, combining thoroughly.
2. Sift together flour and cinnamon,
fold in alternately with the hot
water, buttermilk and rum. Beat egg
whites until stiff and fold in.
-7. Turn into a greased20 cm (8 in)
deep-sided round tin, bake in a
moderate oven 1,-U+ hours, or until
done when tested. Leave;in tin for
10 minutes and then turn out on to a
cake rack. !7hen cold top with frost-
ing and decoratewith walnut pieces.
FROJT/NG-Chop 155 g (5 oz)
cooking chocolate and melt over hot
water. Stir in /+ cup dark rum and
/z teaspoon vanilla essence. Sift 2
cups icing sugar and mix in, with
30 g (1 oz) butter, softened, and 1
tablespoon hot milk. Whisk over
hot water until smooth and glossy
(if too thick, add a little more milk).
CHOCOLATE,
GATEAU
90 g (i oz) butter
| 25 g G oz) bkck noking chocolate,
chopped
1 tablespoon
black cffie
4 egs, separated
1/zcup castor sugar
tA cupflour
/z naspoonbakingpowder
1/zcap cream
Rum, brandl or uanilla essence
Apricot jan
CbocolateClaw (ruipe follows)
/. Heat together over hot water the
butter. chocolate and coffee until
melted and combined, cool. Beat
together egg yolks and sugar until
thick and creamy, gradually add the
chocolate mixture, beating con-
stantly, then beat another 2 minutes.
2. Sift together flour and baking
powder and fold in. Beat egg u'hites
until stiff and fold in. Turn into a
greased 23 cm (9 in) sandwich tin
and bake in a moderate oven 25-30
minutes, or until done when tested.
Leave in tin for 2-3 minutes and
turn out on to a cake cooler.
-1. rWhen cold, carefully split cake
into halves and join together again
with the cream, whipped until thick,
sweetenedand flavoured with rum,
brandy or vanilla essence.Warm a
little sieved apricot jam and spread a
thin layer over top, then pour the
glaze over.
CHOCOLATE CLAZE{hop a
100 g block of cooking chocolate
and 30 g (1 oz) copha and heat
together over hot water, stirring
occasionally, until melted and
combined.

CHOCOLATE
LEMON CAKE
125 g G o7) batter or margarine
1 cup brownsugar
Crated rind 1 lemon
2 egs
90 g (i oz) cookingchwolate,
grated
1A
1 cuPsself-raising
flour
Pincb salt
12 cup soar cream
TopPiuSQuipefollows)
1. Cream butter, sugar and lemon
rind together. Add eggs and beat
well. Mix in grated chocolate. Add
sifted flour and salt alternately with
sour cream and beat well.
2. Place in a greased 23 x 13 cm (9
x 5 in) loaf tin and sprinkle with
topping. Bake in a moderate oven
until cooked 50-60 minutes.
TOPPINC-Mix together 2 table-
spoons sugar and 1 tablespoon
grated lemon rind with fingertips.
ri)
<sl:t
JUDY'SBLACK
FORESTCAKE
1 x 100 g pkt cookingchocolate
125gGoz)butter
2 cupsbrownsxgar
I teaspoonaanilla essence
3 egs
2 capsself-raising
flour
Pincb salt
I teaspoonbicarborate of mda
% *P soilr crean
1/zcup boiling water
Syap:
,/z c*p slrup drainedfron cberries
1 tablespooncberrybrandl
a
a
1 tablesboonKirsclt
a
Fiiling
j cupscream,wbipped
1 x 580 g jar pitted Morello clterries,
drainedand cbopped
1-2 tabhspoons Tia Maria
Cbocolatecarls or grated cltocolate
1. Melt chocolate over hot water.
Beat together butter, sugar and
vanilla essence until creamy. Add
eggs one at a time and beat well after
each addition. Beat in melted choco-
late. Mix in sifted dry ingredients
alternately with sour cream and
boiling water and beat until smooth.
2. Divide evenly into 2 greased and
base paper-lined 23 cm (9 in) sand-
wich cake tins and bake in a moder-
ate oven approx 45 minutes until
cooked. Invert onto cake coolers
and leave 5 minutes before remov-
ing cake tins. These cakes are soft
and delicate so handle carefully.
j. Allow to cool thoroughly. Frceze
lightly if desired and cut each cake
carefully through the centre, making
4 layers.
4. Place 1 cake layer onto serving
plate. Trickle some of the combined
syrup ingredients over. Spread with
whipped cream and some chopped
drained cherries. Repeat each step
until all the syrup, cherries and cake
have been used and about half the
whipped cream.
J. Cover with foil or plastic wrap
and chill overnight. Fold the Tia
Maria into remaining whipped
cream and spreadover sidesand top
of cake. Decorate with chocolate
curls. Mry be chilled again
overnight if desired before cutting.
This cake improves with keeping
and is ideal for parties, as it can be
prepared well ahead and kept in
refrigerator until required.
 Cream Filling
FRUIT AND tA cap tbickenedcream
CHOCOLATE RING 1 tablespooricing sugar
A moist cake with frait and chocolate. Topping
It keepsaery well. Large cbocolatecarls
| 5 5 g (5 o7) butter or margarine Sfted icingsugar
1/zcupraw sugar Cocoa
i.egs 1. Beat egg whites with a pinch of
1 tablespoons
chopped
aalnuts salt until foamy, gradually beatin/z
1/zcup raisins cup of the castor sugar. Beat egg
yolks with rest of castor sugar until
1/zcapcbopped nixed peel thick, fold in egg whites.
60 g (2 n) dark cbocolate, chopped 2. Sift together three times flour,
1t/z caPsself-raisingfloar cornflour and cocoa, fold in lightly,
using a metal spoon or spatula.Turn
/t cup soar cream
into a well-greased 25 cm (10 in)
1. Beat butter and sugar until Iight springform tin and bake in a moder-
and creamy. Add the eggs one at a ate oven 40-45 minutes, or until
time during vigorous beating. Mix cake shrinks from sides of tin and
nuts, raisins, peel and chocolate top is springy when lightly pressed
with a little of the flour and stir into with fingertips.
the mixture. Finally stir in the rest -1. Remove from oven, cool on a
of the flour And the sour cream. cake cooler for 10 minutes before
Pour into a well-greased 20 cm releasing spring clip. Leave until
(8 in) deep fluted ring cake tin and cold before removing base. For the
bake for 3/+-7 hour, in a moderate chocolate filling, beat together egg
oven, until cooked. yolks and sugar in a saucepan,stir in
Ce'l
Cal!3 milk, stir over low heat until thick-
ened. Pour through strainer into a
CHOCOLATE CURL bowl, add chocolate and vanilla. Stir
until chocolate has melted, chill
Makes 12 seruirgs. thoroughly. Beat cream until thick,
fold in, chill until thick enough to
7 egs, separated
spread.
Pincb sah 4. Carefully cut cake into three lay-
2h cup castorsagar ers, put bottom layer on a serving
% cupself-raisingflour platter. Beat cream until thick, light-
ly stir in icing sugar, spread over
% cupcorxflour layer, top with a second layer.
1,/lcup cocoa
Spread this layer thickly with choco-
CltocolateFillirg late filling, top with last cake layer,
5 egglolks spread rest of filling over top and
l/t cap sagar sides.
J. Finish with large chocolate curls,
1 ctp euaporated
nilk chill overnight. Sprinkle curls with a
155 g (5 oz) noking cbocolate,cbopped little icing sugar and cocoa, sifted
1/zteasboonaanilla essence together. (If you wish, decorate top
with coarsely grated chocolate in-
1 cupream
stead of the curls.)
Rrghf:Chocolate
Curl
 I L> €tl
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G.r
<9ruzy
F'RUITY BAR RICH CHERRY
60 g (2 o7) margarine CAKE
2 teaspoons grated lemon rind 185 g (6 oz) butter
t/) cup castor sagar tA cup castor sugar
1x50geg 1 tablespoonlemonjaice
Vt cap nixed fraix, cboppedcoarsel1 i egs
2 tablesplnrcchoppedpreserued
ginger iA cuPglace cherries,cut into qaarters
% cupcbopped walnuts 2 cupsplain flour
1 cxp self-raisingflour 11/zteaspoonsbaking powder
11/zteaspoons
nixed spia
1. Beat butter, sugar and lemon
1/zcupnilk juice together until soft and creamy.
1 tablespoo/tlemonjuice Add eggsone at a time and beat well
I tablespoonorangejuice after each addition. Toss cherries in
some of the flour.
i tablespoonssugar
2. Sift remaining flour and baking
1. Beat together margarine, lemon powder together and beat into egg
rind and castor sugar, add the egg mixture. Add cherries and mix
and beat in well. Mix in the fruits. thoroughly.
ginger and walnuts. 3. Placein a deep, greasedand base-
2. Sift together flour and spice and lined 20 cm (8 in) cake tin and bake
add alternately with the milk. Turn in a moderately slow oven 1,-1/q
i n t o a g r e a s e d2 5 x 8 c m ( 1 0 x 3 i n ) hours until cooked. Test with a fine
bar tin and bake in a moderate oven skewer before removing from oven
about 40 minutes. or until done -if skewer comes out of centre of
when tested. Mix together fruit cake free from cake mixture, the
juices and the sugar, pour over top cake is cooked. Cool slightly before
of loaf immediately it comes from turning out. This cake keeps ,well,
the oven. Leave in tin until cold. wrapped in foil.

FIG AND GINGE,R
LOAF
185g (6 oz) burter
tA cap castor sagar
3 egs
)f cup saltanas
90 g (i oz)glacefzgs,cltoppped
125 g (4 o7) preseruedor glaceginger,
cbopped
1/zcap walnzts, cbopped
t/z cupplain floar
1/zcupself-raising
flour
1,/)cap sour cream
1. Beat together the butter and
sugar until light and fluffy. Add the
eggs one at a time beating well after
each addition. Stir in the sultanas,
figs, ginger and walnuts, then add
the flours, sifted together, and sour
cre m, mix vrell.
2. Spread into a greased and lined
23 x 12 cm (9 x 5 in) loaf tin and
bake in a moderately slow oven for
1,Vqhows. or until cooked vrhen
tested. When cold, top with glace
icing and decorate with walnuts and
ginger. r,r)
G?':t
GOURMET CAKE
500 g (1 lb) Brazil nats
1 capglacepineapple,chopped
1 cap cboppeddates
34 cup cboppednixed peel
1 cupglaa aprinls, cbopped
1/zcup wltole red glace cberries
1/zcap wholegreenglace cherries
tA cupplain floar
t/z teaspoonbaking powder
tA cap castor sagar
i eg4 beaten
1 teaspoonbrandl
/. Place nuts and fruit in a large
bowl. Stir in sifted flour and baking
powder, sugar, beaten eggs and
brandy. Spoon into a greased and
paper-lined loaf tin 23 cm X 13 cm
(9 in x 5 in) and spreadevenly in tin.
2. Bake in a slow oven2-2/q hours.
Cool in tin then turn out. Remove
paper and wrap in foil.
l'r)
3l'r
CARROT-FRUIT
CAKE,
90 g (3 oz) butter
%.capsagar
2 egs
1/+
1 capsrclf-raisingfloar
Pincb salt
t,/+teaspoonbicarbonateof soda
1,/zteaspooncinnamon
t/+ cap nilk
1A cup duiaated coconut
1/zcap grated carrot
t/+ cap glace cherries
1/+cap raisins
2 tablespoonschoppedblancbedalmonds
/. Beat together the butter and
sugar, add the eggs, one at a time,
and beat well after each. Sift
together flour, salt, bicarbonate of
soda and the cinnamon. beat into
the mixture, together with the milk.
2. Stir in the coconut, carrot, whole
cherries, raisins and almonds until
thoroughly combined. Turn into a
well-greased loaf tin, approximately
23 x 12 cm (9V 5 in) and bake in a
moderate ovdn 50-60 minutes, or
until brown and firm to touch.
NOIE-This cake freezeswell.

APRICOT CAKE,
3/t cap cboppeddried apricots
/z cxp raw stgar
t/z ctp water
90 g (i oz) margarine
ltg
th eupultohmealself-raisingflour
lz cup wbin self-raisingfloar
1/+cup sliuered almonds
7. Place apricots, sugar, water and
margarine in a saucepan and stir
over a low heat until boiling.
Remove from heat and allow to
cool. Beat in egg and then stir in
flours and mix well. Place in a
greased 18 cm (7 in) ring cake tin
and sprinkle almonds over top.
Press in lightly. Bake in a moderate
oven 35-40 minutes until cooked.
l'r)
Gltt
PRUNE,SOUR
CRE,AM CAKE,
1 mediam siwd hnon
125 g G oz) softmargarine
1 cup raw sotgar
2 egs
2 cupsplainflo4r
2 teaspoonsbicarbonateof wda
Pincb salt
,A cupsour cream
1 cupfine! cboppedpruxu
Creaml Frosting(recipefollows)
1. Grcte rind from lemon. Cut
lemon in half and remove seeds.
Place in blender or processor and
very finely chop.
2. Beat margarine and sugar to-
gether until creamy. Add eggs and
beat well. Sift flour, bicarbonate of
soda and salt together and beat in
alternately with sour crearn. Lastly
stir in prunes and chopped lemon.
i. Place in 2 greased 20 cm (8 in)
sandwich cake tins lined on base
with greased greaseproof paper.
Bake in a moderate oven until cook-
ed, about h.hour.
4. When cool, sandwich together
with some of the frosting and spread
the remainder on top.
CREAMY FRO-ITING-BeaI 3
tablespoons soft margarine, add 775
cups icing sugar, sifted, 3 table-
spoons sour cream, 1 teaspoon
grated lemon rind and just enough
lemon juice to mix into a smooth
creamy frosting.
l'^)
G!f l
SULTANA CAKES
Makes 16-18.
155 g (5 oz)htter or margarine
% -P castorsugar
1 teaspoonaanilla
2 egs
1/z
| cupsself-raisingfloar
Pincb sah
tl capsultaras
1. Beat the butter (which should be
at room temperature) with the van-
illa and sugar until light and fluffy.
2. Add the eggs one at a time. Mix
together the remaining ingredients
and add to the mixture, blend until
smooth.
3. Spoon the cake mixture into
paper casesin patty cake tins, filling
them half way up. Bake in the centre
of a moderately hot oven for about
15 minutes.
Variation: Add z/+ cup chocolate
piecesinstead of sultanas.
Frght:SultanaCakes
 CHRISTMAS
STRE,ATH
250 g (8 o7) dessertdata
125 g G oz)glacepineapple
125 g (4 oz) glace apricots
125 g G oz) red glace clterries
125 g G o7) greenglace cberries
125 g (4 oz) wbole blanchedalmonds
250 g (8 oz) sbelled brazil nats
125 g G o7) seededraisins
125 g (4 o7) halued stonedprunes
2 egs
1/zcap brown sugar, ligbtj packed
1 teaspoonuanilla essence
2 tablespoonsrum
90 g (j o7) butter
t/z cupplain flour
1/zteaspoonbaking powder
Pincb salt
7. Stone the dates, then chop the
pineapple and apricots into fairly
large pieces,and leavethe remaining
fruits and nuts whole. Mix all these
fruits, reserving Vz cup combined
nuts and glace fruits for the topping.
2. Beat the eggs until light and
fluffy, then add the sugar, vanilla
essence, rum and softened butter.
Continue beating until well blended.
Sift the flour with the baking pow-
der and salt and add with the fruit
and nuts, mix thoroughly. .
-1. Grease a20 cm (B in) ring tin and
line the base. Spoon mixture evenly
into the tin, arrange reserved fruit
and nuts over the top, pressing
down gently. Bake in a slow oven
for about Uzhours. or until cake is
firm to touch. Allow to cool for 10
minutes in the tin before turning
out. Store in an airtight container
wrapped in foil.
YULE LOG
i egs
1 cupsugar
t/z leasboon uani//a essence
112cuPsPlainflour
11,/zteaspoonsbaking powder
1/+teaspoonsalt
2 cups blanchedalmonds,roilglru
cbopped
1 cup seededraisins, cbopped
I cup glaa cberries,cut into qtlarters
tA cap dark chocolatecbips or pieces
1. Beat the eggs until foamy. Add
the sugar and vanilla essencevery
gradually, beating constantly until
smooth. Sift the flour, baking pov/-
der and salt, and fold in.
2. Add the almonds, seededraisins,
cherries and chocolatepieces,mix-
ing well. Spoon into a greased and
lined 23 x 12 cm (9 x 5 in) loaf tin
and bake in a moderately slow oven
for 1./q-1,y2hours, or until cooked
when tested. Cool. and remove
from the tin. When cold, wrap in
foil and store for severaldays before
using.
WELSH CHRISTMAS
CAKE
6 cupsplain floar
t/z teaspoonnixed spia
1/zteaspoonntltmeg
15 g (1/2 oz) conPrusedJeast
250 g (8 o7) batter
2 cups castor sugar
250 g (8 oz) currants
250 g (8 oz) seededraisins, cbopped
250 g (8 o7) sultanas