Frenlite cookery book

Line 7-inch or 8-inch cake tin. Cream the sugar and fat together until soft and white. Beat the eggs well and add gradually to the creamed mixture. Beat well and add the fruit, peel, glacé cherries, vanilla and almond essence. Fold in the sieved flour and salt alternately with the milk until the mixture is soft enough to drop easily from the end of a wooden spoon. Put into the lined cake tin. Bake at 375°F. or Mark 4 for 1-1} hours in the centre of the oven. For a spicy cake add } teaspoon mixed spice and } teaspoon ground cinnamon to dry flour. For Apricot, Raspberry or Marmalade cake substitute 4 oz. of one of these preserves for the dried fruit, mixing it in with the creamed sugar and fat mixture. SPONGE SANDWICH Prepare an 8-inch tin. Brush with a little melted fat, sprinkle with flour and shake off the surplus. Turn on the oven and set to Mark 4, or 360°F. 3 heaped tablespoons ‘‘Frenlite’’ 2 Eggs Self-Raising Flour Nearly 2 tablespoons luke- 3 rounded tablespoons Caster Sugar warm Water Warm your mixing bowl. Break the eggs one at a time and whisk in the warm bowl. Add the sugar and whisk briskly for 15 minutes until mixture is quite thick. Add one tablespoon warm water and then fold in the flour lightly and remainder of the water. Pour the mixture into the tin, spread evenly and bake at once for about 30-35 minutes. When done remove and leave to cool for 5 minutes. Turn out on to wire tray to cool. Cut in half, spread with jam or other filling, put together and sprinkle top with caster sugar. SPONGE FANCIES Use the Victoria sandwich recipe on opposite page but bake in a Swiss Roll tin instead of sandwich type. The tin should be lined with greased and floured paper. When the cake is cooked, cut into fancy shapes and cover— some with icing, others with sieved jam and chopped nuts; others with butter icing and coconut etc. In this way you have a large selection of fancy cakes with the minimum of work. We suggest you ice the cakes as soon as possible, since this forms a protective ‘covering’ on the outside and so keeps the mixture beautifully moist for several days. Small children will love these tiny cakes, and because they are made from the finest ingredients you can be sure they will not upset them. Page 12 ; ee Frenlite is the crowning achieven VICTORIA SANDWICH 6 oz. ‘‘Frenlite’’ Self-Raising Flour 6 oz. Margarine 6 oz. Caster Sugar Pinch of Salt 3 Eggs Vanilla Essence Grease and flour two 8-inch sandwich tins. Cream the fat and sugar together. Beat the eggs and add gradually to the creamed mixture with a little vanilla essence. Beat well. Fold in the sieved flour and salt gradually. Divide the mixture into the tins and bake at 375°F. or Mark 5 for 30 minutes. Cool on a wire tray. Sandwich together with jam or cream. Dust top with icing sugar. For a smaller Victoria Sandwich, use 4 ozs. each Flour, sugar and fat, with 2 eggs. Use 7-inch sandwich tins and bake at 350-375°F. Mark 4-5 for about 20 minutes. Grated lemon or orange rind may be added in place of vanilla essence. MADELEINES. Bake mixture 20 minutes in greased dariole moulds. Turn out and when cool coat top and sides with sieved warm jam and roll in desiccated coconut. Top with half glacé cherry or a drop of pink glacé icing. SWISS ROLL 3 oz. ‘‘Frenlite’’ Self-Raising Flour 2 tablespoons heated Jam 3 Eggs 4 oz. Caster Sugar 4 teaspoon Vanilla Essence 2 tablespoons hot Water Grease Swiss roll tin, line with greased paper. Warm and sieve flour. Beat eggs and sugar over hot water until thick and creamy. Add essence, and gently fold in flour. Add sufficient hot water to make a pouring consistency. Turn into prepared tin—spread evenly into corners. Bake in very hot oven, 500°F. or Mark 9, for 7 minutes. Turn out on to sugared greaseproof paper, spread with heated jam.