When cold, cut each cake in half lengthwise, using the metal divider as arule. Stick alternate coloured sections together, using jam for the purpose, and gently but firmly press together into a long square of checks—that is, arrange the 4 sections of cake so that you have a square at the end with the colours diagonal to each other. Make 7-8 oz. Almond Paste. Roll out to the length of the cake and wide enough to wrap all round it, trimming off uneven edges. Place on a sheet of greaseproof paper. Brush the paste with beaten white of egg or witha smear of jam. Place the cake in the centre of it and bring the paste up and around it, using the paper as an aid, pressing it to the cake and fitting it neatly together across the top. Turn over and, with the back of a knife, make diagonal marks across the paste one way and then the other to make diamond checks. Crimp the edges together between the finger and thumb to make an attractive edge. CHOCOLATE LAYER CAKE 8 oz. Albatross Self-Raising Flour 1 oz. cocoa 11-12 tablespoons hot water 3 oz. sugar 1 tablespoon black treacle Few drops coffee essence 3 oz. fat Few drops vanilla essence 4 teaspoon salt 4 teaspoon bi-carbonate of soda Dissolve the treacle in the hot water. Melt the fat. Sift the flour, salt and cocoa intoabowl. (Cocoa must be sifted.) Add the sugar. Add the essences to the cooled treacle water and then dissolve the soda in it. Stir this into the dry ingredients. Stir in the cooled melted fat. Divide between two sandwich tins and bake for 25-30 minutes ina moderately hot oven. (Regulo Mark 6 or 410° Fahr.). _Turn on to a cake rack, When cold, sandwich with any favourite filling. Vanilla or Chocolate Butter Cream is best. 22 STEAMED CHOCOLATE PUDDING Halve the quantities and turn into a greased pudding basin. Steam 14-2 hours. This makes a very good pudding for four. RICH CHOCOLATE LAYER CAKE This is one of those cakes which we call ‘ weight for weight ’ cakes. Weigh 3 eggs and then allow the same weight (each) in butter or margarine, castor sugar and Albatross Self-Raising Flour. Take away 1-14 oz. flour and replace with the same weight in chocolate powder. Cream the fat and sugar until they are very creamy. Beat in the eggs, one atatime, witha pinch ofsalt. Add the flour and chocolate powder, sifted together, and, if liked, a few drops vanilla essence. Spread in two sandwich tins, 6-7” across, and bake for 20-25 minutes in a moderately hot oven. (Regulo Mark 4 or 375° Fahr.). If you want the cake to be a darker tone, add a few drops of cara- mel or liquid gravy browning with the eggs. When cold, sandwich with Vanilla Butter Icing (see page 31). ALMOND SLAB CAKE 10 oz. Albatross Self-RaisingFlour 2-3 eggs + teaspoon salt 1 small teaspoon almond 4 oz. margarine essence 4 oz. castor sugar +} teaspoon lemon essence 2 level tablespoons syrup t pint milk or milk and water Grease and flour a tin 74” x 114”. Follow the method for Christmas Cake, omitting the fruit, of course. Turn into the prepared tin, spread the top level and bake for 1-14 hours ina moderate oven. (Regulo Mark 4 or 375° Fahr.). ( Variation) SULTANA CAKE To Almond Slab Cake add 6-8 oz. cleaned sultanas. JAM SANDWICH 5 oz. Albatross Self-Raising Flour✪ Dundee Cake 3 oz. sugar Pinch of salt 2 eggs 3 oz. margarine 2-3 tablespoons fairly warm water Sift the flour and salt. Beat the margarine until creamy, then beat in the sugar until very light indeed. Add the eggs and beat for 3 minutes. Next mix in the flour and the lukewarm water alternately, to make a nice light batter. Divide between 2 greased and floured sandwich tins, and bake for 15 minutes in a moderately hot oven. (Regulo Mark 5 or 400° Fahr.). When cold sandwich with jam or jelly. a3 (Variation) ORANGE OR LEMON LAYER CAKE ✪ Layer Cake

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When cold, cut each cake in half lengthwise, using the metal divider as arule. Stick alternate coloured sections together, using jam for the purpose, and gently but firmly press together into a long square of checks—that is, arrange the 4 sections of cake so that you have a square at the end with the colours diagonal to each other. Make 7-8 oz. Almond Paste. Roll out to the length of the cake and wide enough to wrap all round it, trimming off uneven edges. Place on a sheet of greaseproof paper. Brush the paste with beaten white of egg or witha smear of jam. Place the cake in the centre of it and bring the paste up and around it, using the paper as an aid, pressing it to the cake and fitting it neatly together across the top. Turn over and, with the back of a knife, make diagonal marks across the paste one way and then the other to make diamond checks. Crimp the edges together between the finger and thumb to make an attractive edge. CHOCOLATE LAYER CAKE 8 oz. Albatross Self-Raising Flour 1 oz. cocoa 11-12 tablespoons hot water 3 oz. sugar 1 tablespoon black treacle Few drops coffee essence 3 oz. fat Few drops vanilla essence 4 teaspoon salt 4 teaspoon bi-carbonate of soda Dissolve the treacle in the hot water. Melt the fat. Sift the flour, salt and cocoa intoabowl. (Cocoa must be sifted.) Add the sugar. Add the essences to the cooled treacle water and then dissolve the soda in it. Stir this into the dry ingredients. Stir in the cooled melted fat. Divide between two sandwich tins and bake for 25-30 minutes ina moderately hot oven. (Regulo Mark 6 or 410° Fahr.). _Turn on to a cake rack, When cold, sandwich with any favourite filling. Vanilla or Chocolate Butter Cream is best. 22 STEAMED CHOCOLATE PUDDING Halve the quantities and turn into a greased pudding basin. Steam 14-2 hours. This makes a very good pudding for four. RICH CHOCOLATE LAYER CAKE This is one of those cakes which we call ‘ weight for weight ’ cakes. Weigh 3 eggs and then allow the same weight (each) in butter or margarine, castor sugar and Albatross Self-Raising Flour. Take away 1-14 oz. flour and replace with the same weight in chocolate powder. Cream the fat and sugar until they are very creamy. Beat in the eggs, one atatime, witha pinch ofsalt. Add the flour and chocolate powder, sifted together, and, if liked, a few drops vanilla essence. Spread in two sandwich tins, 6-7” across, and bake for 20-25 minutes in a moderately hot oven. (Regulo Mark 4 or 375° Fahr.). If you want the cake to be a darker tone, add a few drops of cara- mel or liquid gravy browning with the eggs. When cold, sandwich with Vanilla Butter Icing (see page 31). ALMOND SLAB CAKE 10 oz. Albatross Self-RaisingFlour 2-3 eggs + teaspoon salt 1 small teaspoon almond 4 oz. margarine essence 4 oz. castor sugar +} teaspoon lemon essence 2 level tablespoons syrup t pint milk or milk and water Grease and flour a tin 74” x 114”. Follow the method for Christmas Cake, omitting the fruit, of course. Turn into the prepared tin, spread the top level and bake for 1-14 hours ina moderate oven. (Regulo Mark 4 or 375° Fahr.). ( Variation) SULTANA CAKE To Almond Slab Cake add 6-8 oz. cleaned sultanas. JAM SANDWICH 5 oz. Albatross Self-Raising Flour 3 oz. sugar Pinch of salt 2 eggs 3 oz. margarine 2-3 tablespoons fairly warm water Sift the flour and salt. Beat the margarine until creamy, then beat in the sugar until very light indeed. Add the eggs and beat for 3 minutes. Next mix in the flour and the lukewarm water alternately, to make a nice light batter. Divide between 2 greased and floured sandwich tins, and bake for 15 minutes in a moderately hot oven. (Regulo Mark 5 or 400° Fahr.). When cold sandwich with jam or jelly. a3 (Variation) ORANGE OR LEMON LAYER CAKE

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