Recipes (illustrated baking booklet, 1930)

SPONGE. METHOD.—Whisk the Eggs with the Salt and gradually add the Sponge Mixture, beating all to a smooth batter, put in the Creamed Butter and finally stir in the Coffee Essence. Spread evenly in 2 Green’s Sandwich Tins and bake in a fairly hot oven for about 10 to 15 minutes. When cool, spread with the Coffee Filling as above, and place the two halves together. (Regulo Setting No. 6) used up. Beat all together to a creamy consistency and then cut up three of the Cherries and mix in with the Batter. Half fill the. Baking Cups provided in the packet (these do not require greasing) place on a Tin, decorate each with a small piece of Cherry, and bake in a quick oven for 10 to 15 minutes. Do not remove the Cakes from the Cups after baking. (Regulo Setting No. 6) HINTS ON BAKING Sponge Rolls, Sandwiches, Flans, &c. GAS COOKER (with Regulo Setting). SPONGE ROLLS, SPONGE SANDWICHES, ETC. Set the Regulo at No. 6 for about 15 minutes before commencing to bake, to acquire a fairly hot oven. The Roll should be baked at the top of the oven for 8 to 10 minutes. The Sponge Sandwich should be baked at the top of the oven for 8 to 10 minutes. SPONGE FLANS. Set the Regulo at No. 6 for 10 to 15 minutes before commencing to bake. The Flan should be baked in the centre of the oven for about 10 minutes. GAS COOKER (without Regulo Setting). The Oven must be thoroughly hot before commencing to bake. The Gas should be turned on full for about fifteen minutes and then when the Batter is ready, the Gas should be turned down to just under half, which means that the heat should be approximately 400°F. (Other directions as above). ELECTRIC COOKER. SPONGE ROLLS, SPONGE SANDWICHES, ETC. Put the oven on “‘high’’ before commencing to bake, then turn to ‘low’ when register shows 400/450 degrees heat. The Roll should be baked at the top of the oven for 8 to 9 minutes. The Sponge Sandwich should be baked at the top of the oven for 8 to 10 minutes. SPONGE FLANS. Put the oven on “high,” then turn to “low’’ when register shows 400 degrees heat. Bake in the centre of the oven for about 10 minutes. Extra care should be taken when using a cooker with top and bottom heating to prevent the Sponges browning before they are properly cooked. OIL COOKER. SPONGE ROLLS, SPONGE SANDWICHES, ETC. Light the stove 20/25 minutes before commencing to bake, to get a good hot oven. Ifthe stove is fitted with a thermometer, turn to “ low,’ when registering 400/450 degrees. Use only the top shelf for Sponge Rolls, Sandwiches, etc., and bake for 8 to 10 minutes. SPONGE FLANS. Light the stove 20 minutes before commencing to bake, and when the thermometer registers 400 degrees, turn to “ low.”’ Bake on the top shelf for 10 minutes. The lower portion of an oil cooker is seldom used for the baking of Sponge Cakes. ————$ When making a Sandwich, let the two halves stand awhile until they become cool before spreading with jam. TO USERS OF SMALL OVENS. When using two Tins place one Tin in the middle of one shelf, and when it has been baking for about one minute, place the other Tin on the shelf immediately under the first one. By this method the top Tin will be found to act as a Browning Shelf to the lower portion. NEW TINS AND HOW TO PREPARE THEM. VERY IMPORTANT. Well grease with Lard, or some suitable Fat, sprinkle with Flour, and place in a hot oven for a few minutes. Leave to cool, then thoroughly cleanse. Re-grease and Flour before using. It must be understood, that the TINS must always be greased and prepared, (as showing in Illustrations 1 and 2 on page 6) before using for a Sponge Sandwich, Swiss Roll or Flan. SEE THAT THE GRID OR RUNNER OF THE OVEN IS LEVEL. ALWAYS CLOSE THE OVEN DOOR GENTLY. SVL LIS . Section IT : ww ICINGS AND FILLINGS. How to get the Best Results with GREEN’S FONDANT ICING. The Soft Icing for Cakes