The new Cakeoma recipe book

Caster sugar Beat the eggs with the sugar until light and thick, and lightly but thoroughly mix with the sieved Cakeoma and the milk. Bake in a moderately hot oven (400° F.) for 15-20 minutes. When cool, cut in half and spread with jam, replace the top and dust with caster sugar. [14] ORANGE SANDWICH 3 OZ. margarine 1 egg 8 oz. Cakeoma A pinch of salt Grated rind of | orange 1 tablespoon orange juice 2-3 tablespoons milk Orange butter cream 8 oz. orange glacé icing Cream the margarine and beat in the egg. Sieve the Cakeoma and salt, and fold into the creamed mixture. Add the grated orange rind and the juice with enough milk to give a soft dropping consistency. Beat for about 5 minutes, then bake in a moderate oven (350° F.) for about 3-1 hour. Cut in half, fill with orange butter cream, and ice. CARAMEL SPONGE CAKE 4 oz. margarine eggs, separated oz. granulated sugar ½ pint hot milk 8 oz. Cakeoma Milk, if required Apricot jam, icing sugar Be NO bh ape Caramel Sponge Cake Nut Crumb Cake Cream the margarine, and beat in the egg yolks. Make a caramel by heating the sugar in a small pan until light brown, cool slightly, and add the hot milk and stir until the caramel is dissolved. When the caramel mixture is lukewarm, add it gradually to the creamed ingredients. Stir in the sieved Cakeoma and beat well, adding more milk if required. The mixture should be of a soft dropping consistency. Fold in the stiffly beaten egg whites, and put the mixture into two prepared sandwich tins. Bake in a moderate oven (375° F.) for about 30 minutes. Turn out, and when cold fill with apricot jam and sprinkle with icing sugar. HOT MILK SPONGE CAKE 4 oz. sugar eggs oz. Cakeoma pint hot milk Whisk the sugar and the eggs together until very light, fold in the sieved Cakeoma and stir in the hot milk quickly. Beat well and bake at once in a slow oven (325° F.) for about 40 minutes. Rie OO bo NUT CRUMB CAKE 2 OZ. Margarine 3 tablespoons syrup I egg 8 oz. Cakeoma 2-3 tablespoons milk Nut Topping "2 tablespoons sugar 1 teaspoon ground cinnamon 14 oz. soft breadcrumbs 2 tablespoons melted margarine 2 tablespoons chopped walnuts Cream the margarine and syrup and beat in the beaten egg. Stir in the sieved Cakeoma, add sufficient milk to give a soft dropping consistency and beat well for about 5 minutes. Turn into a greased and lined Yorkshire pudding tin, 9 inches by 7 inches. Mix together the ingredients for the topping and sprinkle over the cake. Bake in a moderate oven (350° F.) for about 30 minutes, cut into squares in the tin and remove each square carefully, so that the topping does not crumble. This may also be served hot, if preferred. GEM MLE SPECIAL O€CASION CAKES CHRISTMAS CAKE 1 lb. Cakeoma 2 teaspoons mixed spice 7 oz. Margarine 14 Ib. mixed fruit and chopped peel 4 eggs ‘ teaspoon vanilla essence Sieve the Cakeoma and spice, Christmas Cake [16] rub in the margarine and add the prepared fruit. Beat the eggs and mix well with the Cakeoma mixture. Add the vanilla essence, and beat the mixture for about 5 minutes. Put into a lined 74- to 84-inch cake tin and bake in a moderate oven (340° F.) for about 2-3 hours, depending on the size of the tin. [illustration: Christmas Cake] Decorate the cake as desired. YULETIDE LOG Sponge cake mixture (8 oz. Cakeoma, etc.—see page 14) Chocolate butter cream (3 times quantity given on page 24) Icing sugar Cake decorations