Recipes (illustrated baking booklet, 1930)

It will of course be realised that when using only two “Two- Way” Tins, the Tins must be A “Two-Way” Tin placed rim upwards inside a Sandwich Tin allowed to cool and be cleaned, re-greased and floured after the first baking, before proceeding to use the remainder of the Batter for a second baking. Bake in a fairly hot oven (about 400°F.) as near the top as possible, immediately under the browning shelf. (ReguloSetting No.6). Should the oven be small, making it impossible to put two Tins together on one shelf, place one Tin in the middle of the top shelf, and when it has been baking for about one minute, place the other Tin on the shelf immediately under the first one. In this method the top Tin will be found to act as a browning shelf to the lower portion. The baking should take about eight to ten minutes. Turn out at once on taking from the oven, on to a cake sieve or sugared paper. Do not put too much Sugar on the paper or the Sponge ; an excess of uncooked Sugar is apt to spoil the flavour. Allow the half Sandwiches to cool before spreading with Jam and placing together. Quite naturally, if the oven is sufficiently large, four “‘ Two- Way ” Tins may be used at once in a similar manner, the Batter being divided equally and two tablespoonsful being put into each. Victoria Sandwiches will be found still more delicious, and it is only necessary to add 1 to 2 ozs. Butter (creamed), which should be added to the Batter after the Mixture has been beaten with the Eggs, and proceed as before. MADELEINE CAKES. INGREDIENTS.—1 packet Green's Sponge Mixture, any Flavour as preferred, 2 Eggs, 2 ozs. Butter, and a good pinch of Salt. METHOD.—Beat the two Eggs thoroughly together, to which add by degrees the Sponge Mixture and finally the Creamed Butter, mixing to a smooth batter. Put into 14 well-greased Castle Pudding Tins (see inside back cover), bake for about 10 or 15 minutes, after which turn out of Tins. When cold, coat the sides thinly with Jam, and cover with Desiccated Cocoanut. Ice the top of each Cake with Green’s Fondant Icing, Chocolate, Strawberry, or Standard Flavour (see page 21), afterwards placing thereon a Glacé Cherry, Crystallised Violet, or Walnut, as preferred. (Regulo Setting No. 5) (See Coloured Illustration on page 11), VICTORIA CREAM BUNS. INGREDIENTS.—l packet Green's Sponge Mixture, 2 Eggs, 2 ozs. Butter, a good pinch of Salt, about sixpennyworth of Cream (whipped). METHOD.—Whisk the Eggs well with the Salt and gradually add the Sponge Mixture, beating to a smooth batter. Add the Butter (creamed) and again mix well. Grease well and flour 24 shallow Bun Tins, put in the mixture, spread slightly, and bake for about 8 minutes in a moderately hot oven so that the Buns may rise with a level surface. When cold, spread 12 of the Buns very sparingly with Raspberry Jam, add some Cream, and place another Bun on the top of each. Ice the tops with Green’s Fondant Icing, Chocolate Flavour (see page 21). (Regulo Setting No. 7) (See Coloured Illustration on page 12). MUSHROOM CAKE. INGREDIENTS.—l packet Green's Sponge Mixture, 2 Eggs, 2 ozs. Butter, a pinch of Salt. METHOD.—Make a Victoria Sandwich in the usual way and fill with Jam or Cream. Then prepare a small quantity of Marzipan, using 2 ozs. Ground Almonds, 14 Tablets of Fondant Icing, Standard Flavour, and 13 teaspoonsful of Water. Warm the Fondant Icing in the usual way with the water, then stir in the Ground Almonds. Prepare the Sandwich so that one side is rounded like a Mushroom, leaving the other side flat. Then brush the whole of the rounded side with a thin coating of Apricot Jam (see page 21). Roll out some of the Marzipan very thinly so as to completely cover this side of the Cake, taking care that it comes well over the edges.