Recipes (illustrated baking booklet, 1930)

place the two together and ice top with Green’s Fondant Icing, Strawberry Flavour (see page 21). Decorate with Green’s Cake Decorations or as desired. The Cream should be whipped with just a teaspoonful of Sugar. (Regulo Setting No. 8) SULTANA CAKE. INGREDIENTS.—1 packet Green's Sponge Mixture, 5 ozs. Flour, 5 ozs. Butter, 2 Eggs, 6 ozs. Sultanas, 3 teacupful of Milk, and a good pinch of Salt. MetTuop.—Mix together the Sponge Mixture, Flour and Salt. Whisk the Eggs and add the Milk. Cream the Butter and add by degrees first a little of the dry ingredients and then some of the Egg and Milk, until all is used up. Beat all well together to a fairly stiff batter, and finally add the Sultanas. Put into a well-greased and floured Cake Tin and bake in a fairly slow oven for about 1} hours. (Regulo Setting No. 3) GENOESE. INGREDIENTS.—l pachet Green's Sponge Mixture (preferably Madeira, Almond or Lemon Flavour), 2 02s. Flour, 4 ozs. Butter, 2 Eggs, 2 tablespoonsful of Milk, a good pinch of Salt. MertHop.—Mix the Sponge Mixture and Flour together, cream the Butter, and add by degrees first a little of the dry ingredients, and then the wellbeaten Eggs and the Milk. Spread the batter over one of Green’s Swiss Roll Tins, or two Green’s Junior Roll Tins, and bake for about 10 minutes. When cold, cut into two (if using the large tin), spread one half with Jam, and place the other half on top Cut into fancy shapes and spread with Green's Fondant Icing, the ideal Icing for Genoese (see page 21). (Regulo Setting No. 6) (See Coloured Illustration on page 12). COCOANUT CAKE. INGREDIENTS.—l packet Green's Sponge Mixture, 3 ozs. Flour, 1} ozs. Desiccated Cocoanut, 4 ozs. Butter and Lard mixed, 2 Eggs, about 4 tablespoonsful of Milk, and a pinch of Salt. Mretuop.—Beat the Butter and Lard to a cream, to which add by degrees first a little of the dry ingredients and then some of the beaten Eggs and Milk until all is used up, finally beating to a creamy batter. Bake in a slow oven for about 1] hour. (Regulo Setting No. 4) RUSSIAN CAKE. INGREDIENTS.—1 packet Green's Layer Cake Mixture, 2 Eggs, 2 o2s. Butter, a pinch of Salt. MrtHop.—Whisk one of the Eggs with a small pinch of Salt, and gradually add the packet of Raspberry flavoured Mixture, beating well to a smooth consistency. Add 1 oz. of Butter, which should be creamed, and aga!n beat thoroughly. Well grease and flour an oblong Baking Tin, size approximately 10in. x 7}in., or better still, a Green’s ‘‘ Junior ’’ Roll Tin, put in the Mixture and spread evenly. Bake on the top shelf of a fairly hot oven for about 8 to 10 minutes. Turn out on to a Cake Sieve or sugared Paper to cool. Prepare the Chocolate Mixture in an exactly similar manner. When cold, trim the long edges, and cut each layer into four equal strips, lengthways. Spread one piece of Raspberry Cake with Jam, and place a strip of Chocolate thereon, then spread this with Jam and place another Raspberry layer on top. Cover again with Jam and finish with a further strip of the Chocolate flavour. Proceed in a similar manner with the other four pieces, reversing the colours. Then join the two Cakes side by side by means of a thin layer of Jam. After preparing the Marzipan as described below, coat one side with a little Jam and fold it firmly round the Cake, arranging so that the join comes underneath. Decorate with a row of half Glacé Cherries, if desired. Leave to set for a few hours, and trim the ends before serving. For THE MarzIpAN.—8 ozs. Ground Almonds, 8 ozs. Castor Sugar, 1 fairly large Egg. MrETHOD.—Beat the Egg, and add to the Ground Almonds and Sugar, knead to a smooth paste and roll out until large enough to fold round the Cake. (Regulo Setting No 6). STRAWBERRY BUNS.