Make a batter as for “‘ Jam Sandwich.” Spread evenly in a shallow oblong tin greased and lined with white paper, and bake for 8-10 minutes in a hot oven. When cooked, free the edges with a knife and turn out bottom upwards on a damp (not wet) cloth. Spread with jam✪ SWISS ROLL thinly but evenly and carefully roll up from the end. Wrap the towel round the cake to keep it together until set. Before serving, trim both ends with a sharp knife and dust over with castor sugar. Instead of jam, lemon curd, or any fancy filling may be used. SPONGE LOAVES AND BUNS. Make a batter as for ‘‘ Jam Sandwich,” but bake in | cake or small bread tins or patty pans. For Sponge Loaves the tins should not be filled more than 14-ins. deep, and for Sponge Buns the patty tins should be less than half full, as the batter will rise considerably. Use a hot oven and do not over bake. GENOISE CAKE. Make a batter as for ‘“ Butter Sandwich.’’ Spread evenly about $-in. thick in a well-greased shallow tin about 1l-ins. by 8-ins. and bake in a hot oven. When cool cut into strips 2 or 3-ins. wide. Split and sandwich with jam, lemon curd, or vienna icing. Ice with glacé icing (page 16) and cut into fancy shapes. These cakes may be further improved by decorating with half walnuts, cherries, small pieces crystallized fruit, desiccated cocoanut; or a thick border of vienna icing may be piped round the edge and the centre filled with jam or jelly. - ICING AND DECORATING CAKES. Everything connected with icing should be kept scrupulously clean and free of grease. All icing may be coloured with Confectioners’ Colourings, but all colours should be used sparingly as highly-coloured cakes are not appetising or artistic. Flavourings may also be used by adding a few drops of any essence. All colours and favours should be added after the icing is beaten up. WATER OR GLACE ICING. 4-lb icing sugar. 2-3 tablespoonfuls warm water. Sift icing sugar into a bowl and mix smoothly with water. Place in a pan and stir over a low heat until the icing just coats the back of a wooden spoon. Avoid overheating as this causes dullness. Pour on to prepared cake and smooth with a wide bladed knife previously dipped in hot water. VIENNA ICING. 3-ozs. fresh butter or margarine. 6-ozs. sieved icing sugar. Cream the butter and sugar together until light. Add flavouring as desired. This icing is used as a filling for sandwich cakes, piping decorations on cakes, tarts, etc. It remains soft like butter. MOCK CREAM. 1 tablespoonful ‘‘ OMA ”’ Cornflour. ? pint milk. 1-02. fat. 1-oz. sugar. Few drops vanilla essence. Blend the cornflour with a little of the milk and boil the rest. Pour on to the blended cornflour and then back into the pan. Boil for 2-3 minutes until thick. Cool. Cream the fat and sugar and add the cornflour mixture very gradually when quite cold. Beat thoroughly. Add the essence last. CHOCOLATE GLACE ICING. 4-lb. icing sugar. 24-ozs. chocolate powder or plain chocolate. 2 tablespoonfuls warm water. 2 drops vanilla essence. 2 drops coffee essence. Melt the chocolate with the warm water. Add the icing sugar as for plain glacé icing and add the essence last. Use as required: ALMOND ICING. This is used to cover Wedding, Christmas and other rich cakes, and provides a firm, smooth surface on which to apply the Royal icing which usually covers it. Almond icing alone can also be used to cover cakes, and is always used on Simnel Cake (page 8). 4-Ib icing sugar. 4-lb. ground almonds. 1 eggs. 4 teaspoonful vanilla. Juice 4 lemon. Mix the almonds and sugar together. Beat the egg and add to dry ingredients. Add lemon juice and essence. Knead to a stiff paste. Roll out to size and shape required. Brush one side with egg and press firmly on to cake. ICING AND DECORATING CAKEOMA CAKES. i ROYAL ICING.

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Make a batter as for “‘ Jam Sandwich.” Spread evenly in a shallow oblong tin greased and lined with white paper, and bake for 8-10 minutes in a hot oven. When cooked, free the edges with a knife and turn out bottom upwards on a damp (not wet) cloth. Spread with jam thinly but evenly and carefully roll up from the end. Wrap the towel round the cake to keep it together until set. Before serving, trim both ends with a sharp knife and dust over with castor sugar. Instead of jam, lemon curd, or any fancy filling may be used. SPONGE LOAVES AND BUNS. Make a batter as for ‘‘ Jam Sandwich,” but bake in | cake or small bread tins or patty pans. For Sponge Loaves the tins should not be filled more than 14-ins. deep, and for Sponge Buns the patty tins should be less than half full, as the batter will rise considerably. Use a hot oven and do not over bake. GENOISE CAKE. Make a batter as for ‘“ Butter Sandwich.’’ Spread evenly about $-in. thick in a well-greased shallow tin about 1l-ins. by 8-ins. and bake in a hot oven. When cool cut into strips 2 or 3-ins. wide. Split and sandwich with jam, lemon curd, or vienna icing. Ice with glacé icing (page 16) and cut into fancy shapes. These cakes may be further improved by decorating with half walnuts, cherries, small pieces crystallized fruit, desiccated cocoanut; or a thick border of vienna icing may be piped round the edge and the centre filled with jam or jelly. - ICING AND DECORATING CAKES. Everything connected with icing should be kept scrupulously clean and free of grease. All icing may be coloured with Confectioners’ Colourings, but all colours should be used sparingly as highly-coloured cakes are not appetising or artistic. Flavourings may also be used by adding a few drops of any essence. All colours and favours should be added after the icing is beaten up. WATER OR GLACE ICING. 4-lb icing sugar. 2-3 tablespoonfuls warm water. Sift icing sugar into a bowl and mix smoothly with water. Place in a pan and stir over a low heat until the icing just coats the back of a wooden spoon. Avoid overheating as this causes dullness. Pour on to prepared cake and smooth with a wide bladed knife previously dipped in hot water. VIENNA ICING. 3-ozs. fresh butter or margarine. 6-ozs. sieved icing sugar. Cream the butter and sugar together until light. Add flavouring as desired. This icing is used as a filling for sandwich cakes, piping decorations on cakes, tarts, etc. It remains soft like butter. MOCK CREAM. 1 tablespoonful ‘‘ OMA ”’ Cornflour. ? pint milk. 1-02. fat. 1-oz. sugar. Few drops vanilla essence. Blend the cornflour with a little of the milk and boil the rest. Pour on to the blended cornflour and then back into the pan. Boil for 2-3 minutes until thick. Cool. Cream the fat and sugar and add the cornflour mixture very gradually when quite cold. Beat thoroughly. Add the essence last. CHOCOLATE GLACE ICING. 4-lb. icing sugar. 24-ozs. chocolate powder or plain chocolate. 2 tablespoonfuls warm water. 2 drops vanilla essence. 2 drops coffee essence. Melt the chocolate with the warm water. Add the icing sugar as for plain glacé icing and add the essence last. Use as required: ALMOND ICING. This is used to cover Wedding, Christmas and other rich cakes, and provides a firm, smooth surface on which to apply the Royal icing which usually covers it. Almond icing alone can also be used to cover cakes, and is always used on Simnel Cake (page 8). 4-Ib icing sugar. 4-lb. ground almonds. 1 eggs. 4 teaspoonful vanilla. Juice 4 lemon. Mix the almonds and sugar together. Beat the egg and add to dry ingredients. Add lemon juice and essence. Knead to a stiff paste. Roll out to size and shape required. Brush one side with egg and press firmly on to cake. ICING AND DECORATING CAKEOMA CAKES. i ROYAL ICING.

Recipes for cakes and puddings