Grease and line three sandwich tins. Cream the margarine and beat in the eggs. Add the syrup and sieved Cakeoma, and enough milk to give a soft dropping con- sistency. Beat well, then put two- thirds of the mixture into two of the tins. Add the cocoa and a little extra milk to the rest of the mixture, and put it into the remaining tin. Bake cakes in a moderate oven (375° F.) for about «20° nunutes: Sandwich the cakes together with butter cream, and pour glacé icing over the top. Decorate with candles and sugar-coated chocolate beans, and pipe the child’s name Or a greeting im the centre. OPPOSITE: Snowman Cak CHOCOLATE SWIRL CAKE Oz. margarine tablespoons syrup egg yolks oz. Cakeoma teaspoon salt 3 tablespoons cream or top of the milk About 2 tablespoons milk 1 tablespoon cocoa Seven-minute icing (opposite)✪ Chocolate Swirl Cake Cream the margarine and syrup and beat in the egg yolks one at a time. Add the sieved Cakeoma and salt, alternately with the cream and enough milk to give a soft dropping consistency. Sieve cocoa into one- third of the mixture, and partially mix it with the remainder, using a $l CO NO Lo LO Chocolate Swirl Cake swirling action. Bake in a 7-inch cake tin in a moderate oven (350° F.) for about 25-30 minutes. When cold, coat with seven-minute icing. ALPHABET BRICKS Sponge or plain cake, 2 inches thick (1 lb. Cakeoma, ete.) About 12 0z. various glacé icings Butter cream Bake the cake in a square or Yorkshire Pudding tin and when it is cold cut into 2-inch cubes and coat them with pastel-coloured and chocolate glacé icings. Allow the bricks to dry, and then, using coloured butter cream, outline the edges and pipe letters on the sides. CAKE ICINGS There are several time-honoured recipes for icings and fillings, with- out which no recipe book would be complete. These include glacé and butter (or Vienna) icing, almond paste, and, for special-occasion cakes, royal icing. Many novel types have crept in from the United States, including the seven-minute icing, as given here. Among the simpler types of decorating, there is that achieved by dusting icing sugar over a paper d’oyley or a cut-out stencil. GLACE ICING 8 oz. icing sugar About 2 tablespoons warm water, fruit juice, coffee, sherry, etc. Flavouring and colouring Crush and sieve the icing sugar, add the warm liquid and beat thoroughly. When ready for use, it should coat the back of a spoon. If it is too stiff, stand the basin in hot water, but remember that over- heating will cause the icing to be dull. Colourings are best added by dipping a skewer into the bottle and shaking this over the icing. Flavourings should be poured into a teaspoon and added a small amount at a time. - Stand the cake on a wire tray over a plate or on an enamel or plastic-topped table, and pour the icing over the top only, or the top and sides; excess icing can be scraped up and re-used. Small cakes are best held on a palette knife, or dipped into the icing. Chocolate icing can be made by adding about 5 tablespoons cocoa mixed with a little water, or 145—2 oz. chocolate melted in a very little water over hot water. AND FILLINGS [23] ROYAL ICING | Ib. icing sugar Laundry blue 1-2 teaspoons lemon juice 2 egg whites Roll and sieve the icing sugar, add a very small drop of laundry blue, the lemon juice and the egg whites, slightly whipped. Beat well until smooth and glossy—the con- sistency should be stiff enough to permit a spoon to stand upright in it. Cover with a damp cloth during use, to prevent drying out. SEVEN-MINUTE ICING 1 egg white 4 oz. caster sugar 14 tablespoons water 1 dessertspoon syrup 4 teaspoon salt + teaspoon vanilla essence Boil all the ingredients over hot water, beating with a rotary beater until the mixture holds a_ peak (about 7 minutes). Gradually cool while beating, till peaks are stiff.

AI-modernized reading of the original text

Grease and line three sandwich tins. Cream the margarine and beat in the eggs. Add the syrup and sieved Cakeoma, and enough milk to give a soft dropping consistency. Beat well, then put twothirds of the mixture into two of the tins. Add the cocoa and a little extra milk to the rest of the mixture, and put it into the remaining tin. Bake cakes in a moderate oven (375° F.) for about 20 minutes. Sandwich the cakes together with butter cream, and pour glacé icing over the top. Decorate with candles and sugar-coated chocolate beans, and pipe the child's name or a greeting in the centre. [illustration: Snowman Cake] CHOCOLATE SWIRL CAKE Oz. margarine tablespoons syrup egg yolks oz. Cakeoma ½ teaspoon salt 3 tablespoons cream or top of the milk About 2 tablespoons milk 1 tablespoon cocoa Seven-minute icing (opposite) Cream the margarine and syrup and beat in the egg yolks one at a time. Add the sieved Cakeoma and salt, alternately with the cream and enough milk to give a soft dropping consistency. Sieve cocoa into onethird of the mixture, and partially mix it with the remainder, using a $l CO NO Lo LO Chocolate Swirl Cake swirling action. Bake in a 7-inch cake tin in a moderate oven (350° F.) for about 25-30 minutes. When cold, coat with seven-minute icing. ALPHABET BRICKS Sponge or plain cake, 2 inches thick (1 lb. Cakeoma, ete.) About 12 0z. various glacé icings Butter cream Bake the cake in a square or Yorkshire Pudding tin and when it is cold cut into 2-inch cubes and coat them with pastel-coloured and chocolate glacé icings. Allow the bricks to dry, and then, using coloured butter cream, outline the edges and pipe letters on the sides. CAKE ICINGS There are several time-honoured recipes for icings and fillings, without which no recipe book would be complete. These include glacé and butter (or Vienna) icing, almond paste, and, for special-occasion cakes, royal icing. Many novel types have crept in from the United States, including the seven-minute icing, as given here. Among the simpler types of decorating, there is that achieved by dusting icing sugar over a paper d’oyley or a cut-out stencil. GLACE ICING 8 oz. icing sugar About 2 tablespoons warm water, fruit juice, coffee, sherry, etc. Flavouring and colouring Crush and sieve the icing sugar, add the warm liquid and beat thoroughly. When ready for use, it should coat the back of a spoon. If it is too stiff, stand the basin in hot water, but remember that overheating will cause the icing to be dull. Colourings are best added by dipping a skewer into the bottle and shaking this over the icing. Flavourings should be poured into a teaspoon and added a small amount at a time. - Stand the cake on a wire tray over a plate or on an enamel or plastic-topped table, and pour the icing over the top only, or the top and sides; excess icing can be scraped up and re-used. Small cakes are best held on a palette knife, or dipped into the icing. Chocolate icing can be made by adding about 5 tablespoons cocoa mixed with a little water, or 145—2 oz. chocolate melted in a very little water over hot water. AND FILLINGS ROYAL ICING | Ib. icing sugar Laundry blue 1-2 teaspoons lemon juice 2 egg whites Roll and sieve the icing sugar, add a very small drop of laundry blue, the lemon juice and the egg whites, slightly whipped. Beat well until smooth and glossy—the consistency should be stiff enough to permit a spoon to stand upright in it. Cover with a damp cloth during use, to prevent drying out. SEVEN-MINUTE ICING 1 egg white 4 oz. caster sugar 14 tablespoons water 1 dessertspoon syrup 4 teaspoon salt + teaspoon vanilla essence Boil all the ingredients over hot water, beating with a rotary beater until the mixture holds a_ peak (about 7 minutes). Gradually cool while beating, till peaks are stiff.

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Chocolate Swirl Cake

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