The new Cakeoma recipe book

Beat the 3 egg whites stiffly, add one yolk, and beat 3 minutes; add the second and third yolks similarly, then add the water and syrup and beat for 5 minutes. Sieve the Cakeoma, and stir in lightly. Turn the mixture into two prepared sandwich tins and bake in a moderate oven (350° F.) for about 20 minutes. Mash the strawberries with a fork. Beat the egg white till stiff, whisk the cream until quite thick, and fold in the egg white. Add the sugar and the strawberries by degrees. When the cakes are cool, spread one with this filling, and place the other cake on top. OTA SE ~—._ ALL HALLOWE’EN CAKE Sponge cake mixture (8 oz. Cakeoma, etc.—see page 14) 8 oz. white glacé icing About 2 oz. chocolate glacé icing Chocolate cats or red marzipan apples Coat the cake with the white icing, and when this is dry, decorate the top with a witch riding a broomstick, carried out in chocolate icing. Decorate the sides of the cake with chocolate cats or red apples. WEDDING CAKE 2 lb. Cakeoma 2 teaspoons mixed spice 4 teaspoon ground cinnamon 1 lb. margarine 3 lb. raisins 3 lb. currants 1 lb. sultanas 4 oz. glacé cherries 4 oz. mixed peel 4 oz. chopped nuts 4 tablespoons syrup 10 eggs 1-2 tablespoons milk or brandy to mix 2 teaspoons caramel or gravy browning 2 Ib. almond icing 3-4 lb. icing sugar for royal icing Sieve the Cakeoma and spices, and rub in the margarine. Add the prepared fruit and nuts, and mix with the syrup, beaten eggs, milk or brandy and caramel to a fairly soft dropping consistency. Beat well for 5-10 minutes. Put the mixture into a lined 10-inch cake tin, and tie a double piece of brown paper round the outside. Bake it in a low position in a slow oven (325° F.) for 1 hour, then ‘reduce heat to very slow (275° F.) and bake for 34-4 hours; cover the top of the cake with a double piece of paper after the first hour of cooking. If preferred, brandy may be poured over the cake when cold; small holes made in the top and bottom of the cake with a darning needle or.skewer will help it to penetrate. Leave the cake in the greaseproof paper if it is to be stored. Cover the cake with almond icing, coat it with royal icing and finally decorate it as required. [illustration: Tennis Cake] CHILDREN’S PARTY CAKES SNOWMAN CAKE Double quantity Plain or Cherry cake (ice, 1 lb. Cakeoma, etc.—see page 8) About | lb. almond icing even-minute icing (double quantity given on page 23) or | lb. royal icing Currants and glacé cherries to decorate Bake most of the cake mixture in a heat-resisting basin, and cook a very small quantity of it in a 4-pint cup-shaped mould. Coat the cakes with almond icing, and join the smaller on to the larger, to form the head. Coat the cake with seven-minute icing or roughenedup royal icing, and when this is dry put ona cardboard hat and add currant eyes and a glacé cherry nose. A ribbon scarf and a pipe made from a twig (or a sugar cigarette) may also be included. Small individual Snowman Cakes may be made in the same way; use small 4-pint moulds for the body and a piece of cake or almond icing for the head. Finish as above. CHILDREN’S BIRTHDAY CAKE 7 OZ. Margarine 2 eggs 2 tablespoons syrup 1 lb. Cakeoma : About 5 tablespoons milk 14 tablespoons cocoa Butter cream (as page 24, but double quantities) 6 oz. glacé icing