Cookery for every household

Sieve the flour, sugar, and baking powder into a basin and rub in the butter until free from lumps. Then make a well in the centre, and add the marmalade, the egg well beaten, and enough milk to make a softish dough. Mix well together, and pour into a well-greased shallow tin. Bake in a moderate oven until firm to the touch, and nicely browned. Note. — This cake is very good made into a sandwich with marmalade or orange cream filling, and coated with orange or lemon icing. Time to bake, \ hour. Probable cost, 8d. 2800. Mocha Cake, I lb. castor sugar. I lb. Vienna flour. A few drops of vanilla essence. 1 (Gateau Mocha) 4 eggs. 1 tea-sp. baking powder Mocha icing. First prepare a plain round cake tin in the same manner as for a Sponge Cake (p. 551), then proceed to make the cake. Separate the yolks from the whites of the eggs, putting each into a medium-sized basin. Sieve the flour with the baking powder, and put it in a warm place until required. Add the sugar and vanilla to the yolks of eggs, and cream these together with a wire whisk from 10 to 15 minutes, or until they look very light in colour and consistency. Then whip the whites to a stiff froth, and stir them very lightly in, alternately with a little flour, turning the mixture over and over, and as delicately as possible. When all is blended, pour the mixture into the prepared tin, place it on a bed of salt or sand on a baking tin, and bake in a good oven until well risen and firm to the touch. As soon as the top is brown, the cake ought to be covered with paper to prevent its taking too deep a colour. Allow the cake to stand for 5 minutes after removing it from the oven, then turn it out on a sieve and let it cool gradually. Then ice the cake as below : To Ice the Cake. — Prepare some Mocha icing (Recipe 2846), and keep it on ice or in a very cool place until it is required. Split the cake once or twice according to height, spread each piece with a layer of the icing, and put the cake back into shape. Then with a spatula or broad-bladed knife spread the top, and, if wished, the sides of the cake with the icing. Put the remainder into a forcing [illustration: Forcing Bag and Fancy Pipes] bag with a rather large fancy-shaped pipe at the end of it, and force out pretty patterns on the top of the cake. A few crystallised violets or pistachio nuts may be used as an ornamentation, or any sweet that will make a pretty contrast in colour to the brown icing. Allow the cake to stand in a cool place for an hour or two before cutting, so as to harden the icing. Note. — Sometimes this cake is coated with coffee glace icing, and the coffee butter icing piped on the top. Time to bake, about i hour. Probable cost, Is. 4 d. 2801. Another Way, 2 2 oz. castor sugar. About 2 oz. Vienna flour. 1 oz. butter. 2 eggs. Crystallised sugar. Mocha icing.