type of cake. See table on previous page.
ECONOMY IN CAKE-MAKING.
Some of the recipes given will be too large for a small
family. In this case the amount of ‘“CAKEOMA” can
be halved and the other ingredients reduced in
proportion.
Eggs and butter enrich cakes, but for economy
fewer eggs may be used if a little more milk is added,
or reconstituted dried eggs may be used. In lieu of
butter, half butter and half lard or all lard, margarine
or any good cooking fat can be substituted.
TO RECONSTITUTE DRIED EGG.
Quite good results can be obtained with dried eggs.
One level tablespoonful dried egg reconstituted with
two tablespoonfuls water is equivalent to one fresh egg.
The dried egg should be sieved into a bowl and water
added gradually to make a smooth mixture.
6 CAKEOMA CAKES—GENERAL DIRECTIONS.
PREPARING CAKE TINS.
Greasing. Brush with melted lard or cooking fat.
For sponges, after greasing, dust with dry flour
shaking off any surplus.
To line. This method is used for larger rich cakes.
Grease the tin. Place tin on double paper and draw a
pencil line round base. Cut a circle of paper about |]-in.
larger, and fit into base of tin. Fit double band of
paper round inside of tin to protrude about l-in. above
the side of the tin. Grease the inner lining paper.
The mixture should fill three-quarters of the tin.
PREPARING FRUIT. Fruit should be prepared
in advance, preferably the previous day. It should be
well washed, dried and stones and stalks removed if
necessary. Nuts should be blanched, skinned and
chopped.
TO TEST THE CAKE. Great care should be
taken in opening the oven door as a sudden rush of cool
air, particularly in the early stages, will cause the cake
to sink. Pierce the centre of the cake with a steel
knitting needle. If it comes out clean the cake is
cooked.
FILLINGS AND DECORATIONS.
Instructions for fillings and the icing of cakes are to
be found on pages 16 and 17.
CAKEOMA CAKES. 7
(For all these recipes see General Directions. )
RICE CAKE. (Fills a 2-1b. tin.)
16-ozs. CAKEOMA Cake Mixture.
5-ozs. butter.
2 eggs.
4 teacup ground rice.
4 glass milk✪ Rice Cake.
SEED CAKE. (Fills a 2-Ib. tin.)
16-ozs. CAKEOMA Cake Mixture.
4-ozs. butter.
2 egss.
1 teaspoonful caraway seeds.
4-1 glass milk✪ Seed Cake.
LUNCH CAKE. (About 2-Ibs.)
16-0zs. CAKEOMA Cake Mixture.
4-ozs. butter.
2 eggs.
8-ozs. sultanas.
4-4 glass milk✪ Lunch Cake.
MADEIRA CAKE. (Fills a 2-Ib. tin.)
16-ozs. CAKEOMA Cake Mixture.
4-ozs. butter.
2 egss.
4-4 glass milk✪ Madeira Cake.
GENOA CAKE. (About 23-Ibs.)
16-0ozs. CAKEOMA Cake Mixture.
5-ozs. butter.
2 egss.
8-ozs. currants.
6-ozs. sultanas.
2-ozs. candied peel (cut small).
4-3 glass milk✪ Genoa Cake.
CHERRY CAKE.
16-ozs. CAKEOMA Cake Mixture.
4-ozs. butter.
3 eggs.
8-ozs. preserved cherries (halved).
4-4 glass milk✪ Cherry Cake.
FIG CAKE. (About 2-Ibs.)
16-ozs. CAKEOMA Cake Mixture.
4-ozs. butter.
2 eggs.
4 or 5 figs cut small.
4-1 glass milk✪ Fig Cake.
RICH LUNCH CAKE.
Same recipe as for LUNCH CAKE with the addition
of 4-ozs. mixed candied peel. Blanched almonds
scattered on top improve the appearance.✪ Rich Lunch Cake
CURRANT CAKE. (About 2-lbs.)
16-0ozs. CAKEOMA Cake Mixture.
4-ozs. butter.
2 eggs.
8-ozs. currants.
2-ozs. candied peel (cut fine).
4-3 glass milk✪ Currant Cake.
COCOANUT CAKE. (Fills a 2-1b. tin.)
16-0ozs. CAKEOMA Cake Mixture.
4-ozs. butter and lard mixed. .
2 eggs.
4-ozs. desiccated cocoanut.
4-3 glass milk✪ Cocoanut Cake.
. CAKEOMA CAKES.
(For all these recipes see General Directions. )
VALENCIA CAKE. (About 234-Ibs.)
16-0zs. CAKEOMA Cake Mixture.
5-ozs. butter.
2 egss.
2-ozs. blanched sweet almonds.
8-ozs. stoned raisins.
4-4 glass milk✪ Valencia Cake.
ORANGE CAKE. (Fills a 2-1b. tin.)
16-ozs. CAKEOMA Cake Mixture.
4-ozs. butter.
2 egss.
The grated rind and juice of a sgood-
sized orange.
4-4 glass milk✪ Orange Cake.
This recipe is also suitable for making small cakes.
SCHOOL CAKES. ✪ School Cakes
Page 2 · 13 recipe records on this page
Presented as published in 1930. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
type of cake. See table on previous page.
ECONOMY IN CAKE-MAKING.
Some of the recipes given will be too large for a small
family. In this case the amount of ‘“CAKEOMA” can
be halved and the other ingredients reduced in
proportion.
Eggs and butter enrich cakes, but for economy
fewer eggs may be used if a little more milk is added,
or reconstituted dried eggs may be used. In lieu of
butter, half butter and half lard or all lard, margarine
or any good cooking fat can be substituted.
TO RECONSTITUTE DRIED EGG.
Quite good results can be obtained with dried eggs.
One level tablespoonful dried egg reconstituted with
two tablespoonfuls water is equivalent to one fresh egg.
The dried egg should be sieved into a bowl and water
added gradually to make a smooth mixture.
6 CAKEOMA CAKES—GENERAL DIRECTIONS.
PREPARING CAKE TINS.
Greasing. Brush with melted lard or cooking fat.
For sponges, after greasing, dust with dry flour
shaking off any surplus.
To line. This method is used for larger rich cakes.
Grease the tin. Place tin on double paper and draw a
pencil line round base. Cut a circle of paper about |]-in.
larger, and fit into base of tin. Fit double band of
paper round inside of tin to protrude about l-in. above
the side of the tin. Grease the inner lining paper.
The mixture should fill three-quarters of the tin.
PREPARING FRUIT. Fruit should be prepared
in advance, preferably the previous day. It should be
well washed, dried and stones and stalks removed if
necessary. Nuts should be blanched, skinned and
chopped.
TO TEST THE CAKE. Great care should be
taken in opening the oven door as a sudden rush of cool
air, particularly in the early stages, will cause the cake
to sink. Pierce the centre of the cake with a steel
knitting needle. If it comes out clean the cake is
cooked.
FILLINGS AND DECORATIONS.
Instructions for fillings and the icing of cakes are to
be found on pages 16 and 17.
CAKEOMA CAKES. 7
(For all these recipes see General Directions. )
RICE CAKE. (Fills a 2-1b. tin.)
16-ozs. CAKEOMA Cake Mixture.
5-ozs. butter.
2 eggs.
4 teacup ground rice.
4 glass milk.
SEED CAKE. (Fills a 2-Ib. tin.)
16-ozs. CAKEOMA Cake Mixture.
4-ozs. butter.
2 egss.
1 teaspoonful caraway seeds.
4-1 glass milk.
LUNCH CAKE. (About 2-Ibs.)
16-0zs. CAKEOMA Cake Mixture.
4-ozs. butter.
2 eggs.
8-ozs. sultanas.
4-4 glass milk.
MADEIRA CAKE. (Fills a 2-Ib. tin.)
16-ozs. CAKEOMA Cake Mixture.
4-ozs. butter.
2 egss.
4-4 glass milk.
GENOA CAKE. (About 23-Ibs.)
16-0ozs. CAKEOMA Cake Mixture.
5-ozs. butter.
2 egss.
8-ozs. currants.
6-ozs. sultanas.
2-ozs. candied peel (cut small).
4-3 glass milk.
CHERRY CAKE.
16-ozs. CAKEOMA Cake Mixture.
4-ozs. butter.
3 eggs.
8-ozs. preserved cherries (halved).
4-4 glass milk.
FIG CAKE. (About 2-Ibs.)
16-ozs. CAKEOMA Cake Mixture.
4-ozs. butter.
2 eggs.
4 or 5 figs cut small.
4-1 glass milk.
RICH LUNCH CAKE.
Same recipe as for LUNCH CAKE with the addition
of 4-ozs. mixed candied peel. Blanched almonds
scattered on top improve the appearance.
CURRANT CAKE. (About 2-lbs.)
16-0ozs. CAKEOMA Cake Mixture.
4-ozs. butter.
2 eggs.
8-ozs. currants.
2-ozs. candied peel (cut fine).
4-3 glass milk.
COCOANUT CAKE. (Fills a 2-1b. tin.)
16-0ozs. CAKEOMA Cake Mixture.
4-ozs. butter and lard mixed. .
2 eggs.
4-ozs. desiccated cocoanut.
4-3 glass milk.
. CAKEOMA CAKES.
(For all these recipes see General Directions. )
VALENCIA CAKE. (About 234-Ibs.)
16-0zs. CAKEOMA Cake Mixture.
5-ozs. butter.
2 egss.
2-ozs. blanched sweet almonds.
8-ozs. stoned raisins.
4-4 glass milk.
ORANGE CAKE. (Fills a 2-1b. tin.)
16-ozs. CAKEOMA Cake Mixture.
4-ozs. butter.
2 egss.
The grated rind and juice of a sgood-
sized orange.
4-4 glass milk.
This recipe is also suitable for making small cakes.
SCHOOL CAKES.