The new Cakeoma recipe book

Make up the sponge cake mixture, put into a shallow oblong or Swiss roll tin, greased and lined, and bake in a moderately hot oven (425° F.) for 7-9 minutes. When cooked, free the edges with a knife and turn bottom-side upwards on a damp cloth. Roll up, and when cold unroll, spread with chocolate butter icing and roll up again. Coat the outside of the roll with chocolate butter cream and sprinkle with a little icing sugar to resemble snow. Put a small robin and a sprig of holly on top, and trim the ends of the cake at a slanting angle to resemble the end of a log. NEW YEAR’S CAKE Madeira cake (8 oz. Cakeoma, etc.—see page 8) 8 oz. almond icing 1 lb. white royal icing or 6 oz. white glacé icing Silver bells Red ribbon Bake the cake in a square tin and when cold coat it with almond icing. Coat with the white icing and allow to dry. In the centre put a bunch of small silver bells, tied with a narrow red ribbon, and tie a piece of ribbon round the side of the cake, finishing with a bow. Using a writing nozzle, pipe “A Happy New Year” across the top. VALENTINE GATEAU Sponge or chocolate cake (8 oz. Cakeoma, etc.—see pages 14 and 8) 8-10 oz. violet glacé icing Chocolate and white butter cream (see page 24) Bake the cake in a heart-shaped tin, or cut a heart-shaped piece out of a slab of sponge or chocolate cake. (As no cutter of this size will be available, the shape can be achieved by cutting round a paper pattern drawn to the required size.) Coat the cake with some glacé icing tinted a pale violet, and allow this to become firm before decorating the top with chocolate butter cream, using a writing nozzle. With chocolate and white butter cream and a fluted nozzle, make a decorative band round the top and bottom of the cake. SIMNEL CAKE 8 oz. Cakeoma teaspoon ground cinnamon teaspoon grated nutmeg oz. Margarine lb. mixed dried fruit and chopped peel tablespoons syrup 3 eggs . 10-12 oz. almond icing Sieve the Cakeoma and spices, rub in the margarine and stir in the prepared fruit. Add the syrup and the beaten eggs and mix well. Beat the mixture for about 5 minutes. Put half in a lined cake tin 7 inches in diameter, smooth the top carefully and cover with a round of almond paste. Add the rest of the mixture and bake in a moderate oven (340° F.) for about 2 hours. When cold, cover the top of the cake with a round of almond paste, and decorate with small balls of paste. Brush with beaten egg, and brown in a hot oven or under the grill. A yellow ribbon may be tied round the cake and a chicken added. m One ne i) TENNIS CAKE oz. margarine CLRS oz. Cakeoma oz. sultanas chopped peel oz. glace cherries A little sherry or milk Apricot jam 4 oz. almond icing Green and white glacé icing Pistachio nuts (optional) OZ, PJ hbo GH bd ie Cream the margarine and beat in th Add the sieved Cakeoma, the prepared sultanas, peel, cherries and enough liquid to mix to a soft dropping consistency. Put the mixture into a rectangular tin and bake in a moderate oven (350° F.) for about | hour, or until it feels firm to the touch. When cool, brush the top with sieved warmed jam and cover with a layer of thinly rolled almond icing. Cover with green glace icing, and decorate with lines of white icing to resemble a tennis court. Finely chopped pistachio nuts may be sprinkled over the icing. This cake may if preferred be made from a plainer mixture, and the sultanas and chopped peel may > SEYaTey C CaSs, as PMP Cao PE [18] be omitted. For younger children, chocolate or jelly figures or animals to represent players may be used. STRAWBERRY SANDWICH 3 eggs, separated | tablespoon hot water | tablespoon syrup 8 oz. Cakeoma | cup strawberries (about + lb.) | egg white + pint double cream 14+ oz. caster sugar