The new Cakeoma recipe book

Turn on to a lightly floured board and divide into two portions. Roll each into a round about 4 inch thick and fit into two greased sandwich tins lined with greaseproof paper. Prick all over, and bake in a moderately hot oven (400° F.) for about 30-40 minutes, until firm and lightly coloured. Cool on a rack. Prepare and crush the strawberries, leaving a few whole for decoration. Whip and sweeten the cream. Just before serving, sandwich the shortbreads together with layers of cream and crushed strawberries, and decorate the top with cream and whole strawberries. PINEAPPLE UPSIDE-DOWN CAKE 3 Oz. margarine 4 oz. brown sugar Slices or chunks of pineapple Glacé cherries 1-2 eggs 3—4 tablespoons milk 1 tablespoon syrup 8 oz. Cakeoma + teaspoon grated nutmeg | teaspoon ground cinnamon Melt half the margarine in a Strawherry Gateau [12] strong cake tin, add the sugar and heat, stirring, until it has dissolved. Make a pattern with the pineapple and cherries over the bottom of the tin. Beat the eggs with the milk, syrup and remaining margarine (melted), and stir into the sieved Cakeoma and spices, adding more milk if necessary to give a soft dropping consistency. Put the mixture on top of the pineapple, and bake in a moderate oven (350° F.) for about 50 minutes. SWEDISH TEA CAKE 3 oz. margarine ] egg 8 oz. Cakeoma About 2 tablespoons milk 2 tablespoons brown sugar 2 tablespoons currants, raisins or chopped prunes Cream the margarine and beat in the egg. Stir in the sieved Cakeoma, and add sufficient milk to give a dropping consistency. Beat for about 5 minutes. Place in two 6-inch cake tins (well greased), and sprinkle brown sugar and prepared dried fruit on top. Bake in a moderately hot oven (400° F.) for about 20 minutes. BATTENBERG CAKE 3 oz. Margarine l egg 8 oz. Cakeoma 1—2 tablespoons milk 1 tablespoon cocoa 8 oz. almond icing Raspberry jam Caster sugar Prepare two oblong tins of equal size. Cream the margarine and beat in the egg. Add the sieved Cakeoma, and a little milk if necessary to give a soft dropping consistency. Put half the mixture into one of the tins. Add the cocoa to the remaining mixture, with a little milk if needed, and put into the second tin. Bake for about 25 minutes in a moderately hot oven (400° F.), then cool on a rack. Prepare the almond icing. Trim the cakes to equal size and cut each in half lengthwise. Spread the sides of the strips with jam (warmed if necessary), and stick together, arranging in alternate colours. Coat ee the top, bottom and sides with the almond icing, rolled in caster sugar, and trim. Crimp along the top outer edges to make a decorative border, and score across the top with a sharp cake knife. Chocolate Battenberg Cake is an attractive variation of this recipe. Use the same chocolate and white mixtures, but cut each into three strips. - Flavour and colour some almond icing by kneading in cocoa or chocolate powder, and roll it out and finish the cake as above. GINGERBREAD 8 oz. Cakeoma | teaspoon ground ginger 1 teaspoon mixed spice 24 oz. margarine 3 tablespoons syrup About 4 tablespoons milk Sieve the Cakeoma, ginger and spice. Melt the margarine and syrup in the milk, pour on to the Cakeoma, and beat for 2-3 minutes. Put into a loaf tin measuring 4 inches by 74 inches at the base, and bake in a moderate oven (359° F.) for 35-45 minutes. Pineapple Upside-down Cake Orange Sandwich SPONGES AND SANDWICH CAKES SPONGE CAKE—BASIC RECIPE 2 eggs oz. Sugar oz. Cakeoma About 2 tablespoons milk Beat the eggs with the sugar until light and thick; lightly but thoroughly mix in the sieved Cakeoma and the milk. Put into a 7-inch cake tin, and bake in a moderately hot oven (400° F.) for 15—20 minutes. TH tad D'ss lo oz. Cakeoma About 2 tablespoons milk Jam