Cut in half when cold and spread with Orange Curd or Orange and Honey
_ Cream (see pages 44, 45) and ice with Orange Glacé Icing (see page 45).
19
\ q
‘SANDWICH CAKES”
Ce re a ere. MER POAT CO SE eee eee
FRESH FRUIT CREAM SANDWICH
4 ozs. McDougall’s Self-raising Flour. 1/s teaspoonful Salt. 3 ozs. Castor
Sugar. 21/2 ozs. Margarine. 1 Egg. 2 tablespoonfuls Milk. Vanilla Essence.
14 pint Double Cream or Mock Cream (see page 44). Bananas, oranges,
strawberries or raspberries.✪ Fresh Fruit Cream Sandwich
Prepare the cake mixture by Method 2 (see page 4). Bake in a lined 7-
inch sandwich tin for 30 mins.
Regulo Mark 5 380° Fahr. Middle shelf
When the cake is cold, cut across horizontally, spread with half the cream.
(If fresh cream is used, beat until thick and sweeten to taste.) Cover with
some of the prepared fruit—sliced bananas, orange quarters, etc., and put
the other portion of the sandwich over the fruit. Spread the remainder of
the cream on the top and decorate with strawberries, orange quarters, etc.
~
“a
RASPBERRY SANDWICH
7 ozs. McDougall’s Self-raising Flour. 1/4 teaspoonful Salt. 4 ozs. Mar-
garine. 4 ozs. Sugar. 2 Eggs. 3 tablespoonfuls Milk. Flavouring if liked.
Prepare by Method 2 (see page 4). Bake in two lined 7-inch sandwich tins
for 25 mins. or bake in an 8-inch sandwich tin for 40 mins.
Regulo Mark 5 380° Fahr. Middle shelf
When cold, split each sandwich in half—-spread with jam, sandwich the
layers together. Sprinkle the top with icing sugar.
VICTORIA SANDWICH
2 Eggs. Their weight (in shells) in Margarine, Castor Sugar and McDou-
gall’s Self-raising Flour respectively. 3 or 4 drops of Vanilla Essence or
Grated Rind of 1/2 Lemon. Pinch of Salt✪ Victoria Sandwich.
Prepare by Method 2 (see page 4). Bake in a lined 8-inch sandwich tin for
30 mins. or use two lined 7-inch tins and bake for 25 mins.
Regulo Mark 5 380° Fahr. Middle shelf
When cold, cut in half, spread with jam, sandwich together and dust the
top with icing sugar.
a |
WALNUT SANDWICH
2 Eggs. Their weight (in shells) in Margarine, Castor Sugar and Mc-
Dougall’s Self-raising Flour. 2 ozs. Coarsely Chopped Walnuts. Pinch of
Salt✪ Walnut Sandwich.
Prepare by Method 2 (see page 4), adding the walnuts with the bulk of
the flour. Bake in a lined 8-inch sandwich tin for 35 mins., covering with
greased paper when the top is sufficiently brown.
Regulo Mark 5 380° Fahr. Middle shelf ,
20
a:
-$PONGE CAKES
ae soa ae A RY ES AT A
: SPONGE CAKES
To prepare tins for Sponge Cakes—grease the tin very evenly by brushing
with melted lard, then dust it all over with a mixture of half castor sugar
and half McDougall’s Self-raising Flour, well mixed. A dessertspoonful is
usually enough for a sandwich tin.
To line a Swiss Roll Tin ;
Cut a piece of paper 2 inches larger all round than the tin, crease it to the
size, snip up into the corners so that it sets without creases in the greased
tin. Brush with melted lard.
To prepare a Plain Sponge :
1. Have ready a large saucepan containing 2-3 inches of boiling water.
2. Break the eggs into a basin, add the sugar, whisk together over the
boiling water until mixture is lukewarm. Care must be taken to avoid over-
heating the mixture.
3. Remove the basin and whisk until the mixture is very thick and ropy.
4. Add the sieved flour and, using a metal spoon, lightly cut and fold the
flour into the mixture. This should be done thoroughly but lightly so that
the air is not expelled.
oe a al a ee ee ae ioe ay
Page 10 · 6 recipe records on this page
Presented as published in 1950. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Cut in half when cold and spread with Orange Curd or Orange and Honey
_ Cream (see pages 44, 45) and ice with Orange Glacé Icing (see page 45).
19
\ q
‘SANDWICH CAKES”
Ce re a ere. MER POAT CO SE eee eee
FRESH FRUIT CREAM SANDWICH
4 ozs. McDougall’s Self-raising Flour. 1/s teaspoonful Salt. 3 ozs. Castor
Sugar. 21/2 ozs. Margarine. 1 Egg. 2 tablespoonfuls Milk. Vanilla Essence.
14 pint Double Cream or Mock Cream (see page 44). Bananas, oranges,
strawberries or raspberries.
Prepare the cake mixture by Method 2 (see page 4). Bake in a lined 7-
inch sandwich tin for 30 mins.
Regulo Mark 5 380° Fahr. Middle shelf
When the cake is cold, cut across horizontally, spread with half the cream.
(If fresh cream is used, beat until thick and sweeten to taste.) Cover with
some of the prepared fruit—sliced bananas, orange quarters, etc., and put
the other portion of the sandwich over the fruit. Spread the remainder of
the cream on the top and decorate with strawberries, orange quarters, etc.
~
“a
RASPBERRY SANDWICH
7 ozs. McDougall’s Self-raising Flour. 1/4 teaspoonful Salt. 4 ozs. Mar-
garine. 4 ozs. Sugar. 2 Eggs. 3 tablespoonfuls Milk. Flavouring if liked.
Prepare by Method 2 (see page 4). Bake in two lined 7-inch sandwich tins
for 25 mins. or bake in an 8-inch sandwich tin for 40 mins.
Regulo Mark 5 380° Fahr. Middle shelf
When cold, split each sandwich in half—-spread with jam, sandwich the
layers together. Sprinkle the top with icing sugar.
VICTORIA SANDWICH
2 Eggs. Their weight (in shells) in Margarine, Castor Sugar and McDou-
gall’s Self-raising Flour respectively. 3 or 4 drops of Vanilla Essence or
Grated Rind of 1/2 Lemon. Pinch of Salt.
Prepare by Method 2 (see page 4). Bake in a lined 8-inch sandwich tin for
30 mins. or use two lined 7-inch tins and bake for 25 mins.
Regulo Mark 5 380° Fahr. Middle shelf
When cold, cut in half, spread with jam, sandwich together and dust the
top with icing sugar.
a |
WALNUT SANDWICH
2 Eggs. Their weight (in shells) in Margarine, Castor Sugar and Mc-
Dougall’s Self-raising Flour. 2 ozs. Coarsely Chopped Walnuts. Pinch of
Salt.
Prepare by Method 2 (see page 4), adding the walnuts with the bulk of
the flour. Bake in a lined 8-inch sandwich tin for 35 mins., covering with
greased paper when the top is sufficiently brown.
Regulo Mark 5 380° Fahr. Middle shelf ,
20
a:
-$PONGE CAKES
ae soa ae A RY ES AT A
: SPONGE CAKES
To prepare tins for Sponge Cakes—grease the tin very evenly by brushing
with melted lard, then dust it all over with a mixture of half castor sugar
and half McDougall’s Self-raising Flour, well mixed. A dessertspoonful is
usually enough for a sandwich tin.
To line a Swiss Roll Tin ;
Cut a piece of paper 2 inches larger all round than the tin, crease it to the
size, snip up into the corners so that it sets without creases in the greased
tin. Brush with melted lard.
To prepare a Plain Sponge :
1. Have ready a large saucepan containing 2-3 inches of boiling water.
2. Break the eggs into a basin, add the sugar, whisk together over the
boiling water until mixture is lukewarm. Care must be taken to avoid over-
heating the mixture.
3. Remove the basin and whisk until the mixture is very thick and ropy.
4. Add the sieved flour and, using a metal spoon, lightly cut and fold the
flour into the mixture. This should be done thoroughly but lightly so that
the air is not expelled.
oe a al a ee ee ae ioe ay