BENTLEY CAKE
2 ozs. McDougall’s Self-raising Flour. 2 ozs. Castor Sugar. 2 Eggs.
4 tablespoonfuls Whipped Cream. 2 tablespoonfuls Jam. A few Shredded
Almonds✪ Bentley Cake.
Put the yolks of the eggs and the sugar into a large basin, whisk them
together until thick. Add the flour, stirring in lightly, then fold in the stiffly
beaten whites. Put into a greased and lined cake tin and bake in a moderate
oven for about 30 mins. When cold, split the cake open, spread it with jam
and half the cream and put it together again. Spread the remainder of the
cream on the top of the cake and sprinkle with the almonds.
Size of tin—S inches diameter, 24 inches deep.
Regulo Mark 4 360° Fahr. Middle shelf
ne a oa
MOCHA CAKE
4 ozs. McDougall’s Self-raising Flour. Pinch of Salt. 3 Eggs. 4 ozs.
Castor Sugar. 2 ozs. melted Butter✪ Mocha Cake.
Prepare as for Genoese Sponge (see page 22), put the mixture into a lined
6-inch cake tin or into a 6-inch square cake tin and bake for 40 mins.
Regulo Mark 4 360° Fahr. Middle shelf
To finish the Cake
Coffee Butter Icing (see page 45). Coffee Glacé Icing (see page 45).
Chopped, browned Almonds. ;
When cold, cut the cake in half and spread with butter icing. Sandwich
together and spread the remainder of the icing on the sides. Press the
chopped almonds on the icing. Cover the top with a little Coffee Glace
Icing, but do not allow this to run down the sides. The Butter Icing should
form a little ridge to prevent this.
21
SPONGE CAKES”
SWISS ROLE (1) :
3 ozs. McDougall’s Self-raising Flour. 3 ozs. Castor Sugar. 2 Eggs. 3
3 tablespoonfuls Jam. :
Prepare the mixture as for Plain Sponge (see page 21) and spread over the _
prepared tin. Bake for 7 mins. and turn out top downwards on to a sheet. :
of paper thickly dusted with castor sugar. Have the jam ready warmed in —
a small saucepan and spread it quickly over the cake. Then cut off theedges
all the way round, place the two hands behind the sugared paper and roll up
the cake at once. Size of tin—about 9 by 13 inches and about 4 inch deep.
Regulo Mark 6 400° Fahr. Middle shelf :
SWISS ROLL (2)
4 ozs. McDougall’s Self-raising Flour. Pinch of Salt. 3 ozs. Castor Sugar.
3 ozs. Margarine. 2 Eggs. Flavouring. Warm Jam✪ Swiss Roll (2).
Line a Swiss Roll tin measuring 9 by 13 inches with greased paper.
Prepare by Method 2 (see page 4). Spread the mixture evenly in the tin.
Bake for 10 mins.
Regulo Mark 7 420° Fahr. Third shelf from the top
To finish the Roll
Turn out on to sugared greaseproof paper, trim off the edges with a sharp
knife, spread with jam and roll up quickly.
FB
CHOCOLATE LOG
Swiss Roll (1) (see above).
Chocolate Mock Cream (see page 45).
Spread the cream over the Swiss Roll, mark with a fork to resemble the
bark of a tree, dust with icing sugar, and place a robin on the top.
SPONGE CAKE
Prepare an 8-inch sandwich tin (see page 21), make the mixture as for Swiss
Roll (1) and bake for 20 mins.
Regulo Mark 4 360° Fahr. Middle shelf
hs nate ei ah chaveths
GENOESE SPONGE
3 ozs. McDougall’s Self-raising Flour. Pinch of Salt. 3 Eggs. 4 ozs. Castor
Sugar. 3 ozs. melted Margarine or Butter. M3
Prepare as for Swiss Roll (1) (see above), adding the melted fat and then :
the sieved flour. Pour into a lined tin measuring 7 by 10 inches by l inch
deep and bake for 25 mins. :
Regulo Mark 5 380° Fahr. Middle shelf |
When cold, cut into fancy shapes or fingers, ice and decorate to taste.
22 :
$
Page 11 · 4 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
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BENTLEY CAKE
2 ozs. McDougall’s Self-raising Flour. 2 ozs. Castor Sugar. 2 Eggs.
4 tablespoonfuls Whipped Cream. 2 tablespoonfuls Jam. A few Shredded
Almonds.
Put the yolks of the eggs and the sugar into a large basin, whisk them
together until thick. Add the flour, stirring in lightly, then fold in the stiffly
beaten whites. Put into a greased and lined cake tin and bake in a moderate
oven for about 30 mins. When cold, split the cake open, spread it with jam
and half the cream and put it together again. Spread the remainder of the
cream on the top of the cake and sprinkle with the almonds.
Size of tin—S inches diameter, 24 inches deep.
Regulo Mark 4 360° Fahr. Middle shelf
ne a oa
MOCHA CAKE
4 ozs. McDougall’s Self-raising Flour. Pinch of Salt. 3 Eggs. 4 ozs.
Castor Sugar. 2 ozs. melted Butter.
Prepare as for Genoese Sponge (see page 22), put the mixture into a lined
6-inch cake tin or into a 6-inch square cake tin and bake for 40 mins.
Regulo Mark 4 360° Fahr. Middle shelf
To finish the Cake
Coffee Butter Icing (see page 45). Coffee Glacé Icing (see page 45).
Chopped, browned Almonds. ;
When cold, cut the cake in half and spread with butter icing. Sandwich
together and spread the remainder of the icing on the sides. Press the
chopped almonds on the icing. Cover the top with a little Coffee Glace
Icing, but do not allow this to run down the sides. The Butter Icing should
form a little ridge to prevent this.
21
SPONGE CAKES”
SWISS ROLE (1) :
3 ozs. McDougall’s Self-raising Flour. 3 ozs. Castor Sugar. 2 Eggs. 3
3 tablespoonfuls Jam. :
Prepare the mixture as for Plain Sponge (see page 21) and spread over the _
prepared tin. Bake for 7 mins. and turn out top downwards on to a sheet. :
of paper thickly dusted with castor sugar. Have the jam ready warmed in —
a small saucepan and spread it quickly over the cake. Then cut off theedges
all the way round, place the two hands behind the sugared paper and roll up
the cake at once. Size of tin—about 9 by 13 inches and about 4 inch deep.
Regulo Mark 6 400° Fahr. Middle shelf :
SWISS ROLL (2)
4 ozs. McDougall’s Self-raising Flour. Pinch of Salt. 3 ozs. Castor Sugar.
3 ozs. Margarine. 2 Eggs. Flavouring. Warm Jam.
Line a Swiss Roll tin measuring 9 by 13 inches with greased paper.
Prepare by Method 2 (see page 4). Spread the mixture evenly in the tin.
Bake for 10 mins.
Regulo Mark 7 420° Fahr. Third shelf from the top
To finish the Roll
Turn out on to sugared greaseproof paper, trim off the edges with a sharp
knife, spread with jam and roll up quickly.
FB
CHOCOLATE LOG
Swiss Roll (1) (see above).
Chocolate Mock Cream (see page 45).
Spread the cream over the Swiss Roll, mark with a fork to resemble the
bark of a tree, dust with icing sugar, and place a robin on the top.
SPONGE CAKE
Prepare an 8-inch sandwich tin (see page 21), make the mixture as for Swiss
Roll (1) and bake for 20 mins.
Regulo Mark 4 360° Fahr. Middle shelf
hs nate ei ah chaveths
GENOESE SPONGE
3 ozs. McDougall’s Self-raising Flour. Pinch of Salt. 3 Eggs. 4 ozs. Castor
Sugar. 3 ozs. melted Margarine or Butter. M3
Prepare as for Swiss Roll (1) (see above), adding the melted fat and then :
the sieved flour. Pour into a lined tin measuring 7 by 10 inches by l inch
deep and bake for 25 mins. :
Regulo Mark 5 380° Fahr. Middle shelf |
When cold, cut into fancy shapes or fingers, ice and decorate to taste.
22 :
$