BE-RO Sandwich Cake

Ingredients

• 4-0zs, BE-RO FLOUR.
• One EGG, beaten with
• 2-ozs. SUGAR.
• 2-ozs. MARGARINE.
• Two Tablespoonfuls MILK.

Method

1. 1

   Beat the Sugar and Margarine to a cream, in a warm basin (not hot); then stir in the Flour and beaten Egg-and-Milk (alternately, a little at a time), and MIX THOROUGHLY.

2. 2

   The mixture should be soft.

Nutrition per serving

As published

This recipe was extracted from Be-Ro home recipes (1940) by Thomas Bell & Son Ltd, page 7. The excerpt below is the record exactly as published.

T. 3 Tablespoonfuls MILK, Mix together thoroughly the Flour, Oatmeal, Salt, and Sugar. Rub in the Margarine, and mix to a stiff paste with the Milk. Roll out thinly on a floured board, and cut into rounds with a cutter, Place on a greased baking sheet and BAKE IN A MODERATE OVEN (350°-375° F.) about 15 to 20 minutes. BE-RO Cheese Fingers 8-ozs. BE-RO FLOUR. 3-ozs. Grated CHEESE. Pinch of SALT. One EGG, beaten with 3-ozs. MARGARINE. 1 Tablespoonful MILK. Mix the Flour and Salt together, and rub in the Margarine. Mix in the grated Cheese, and make a stiff paste with the beaten Egg and Milk. Roll out very thinly and cut into narrow fingers. Prick over with a fork, place on a greased baking sheet, and BAKE IN A MODERATE OVEN (350° ~375° F.) about 15 to 20 minutes, until well browned. PAGE 22 BE-RO Almond Cookies 6-ozs, BE-RO FLOUR. 2-0zs, GROUND ALMONDS. Pinch of SALT. 5-ozs, MARGARINE. 3-ozs. CASTER SUGAR. * 12 Drops ALMOND ESSENCE. Mix together thoroughly the Fiour, Salt, Sugar, and Ground Almonds. Rub in the Margarine, add the Essence, and knead well. Roll out to about quarter-inch thickness, and cut into rounds with a scone cutter. Place on a greased baking sheet and bake in a MODERATE OVEN (350°-375° F.) about 15 minutes. BE-RO Plain Biscuits 8-ozs, BE-RO FLOUR. 3 Tablespoonfuls MILK. - 4-ozs, CASTER SUGAR. — 12 Drops VANILLA 4-0zs, MARGARINE. ESSENCE. Mix the Flour and Sugar in a bowl, and rub in the Margarine. Mix to a stiff paste with the Milk and Essence. Roll out thinly, and cut into rounds with a scone cutter. Place on a greased baking sheet, and bake in a MODERATE OVEN (350°-375° F.) about 15 minutes, BE-RO Chocolate Biscuits The same recipe as for Plain Biscuits, adding Three Tea- spoonfuls COCOA. BE-RO Date Biscuits The same recipe as for Plain Biscuits, adding 4-ozs. Stoned and Chopped DATES. BE-RO Recipes are wholesome, simple and economical PAGE 23 BE-RO Rich Biscuits 8-ozs. BE-RO FLOUR. One EGG (beaten). 4-ozs, CASTER SUGAR. The RIND and JUICE of 4-ozs. MARGARINE or half a LEMON. BUTTER. Mix the Flour and Sugar in a bowl, and rub in the Margarine until like bread crumbs. Add the grated rind of Lemon and mix to a stiff paste with the beaten Egg, and the Lemon juice. Roll out thinly and cut into rounds with a scone cutter. Place on a greased baking sheet and bake in a MODERATE OVEN (350°-375° F.) about 15 minutes. BE-RO Shrewsbury Biscuits The same recipe as for Rich Biscuits, adding Two Table- spoonfuls of Currants. BE-RO Seed Biscuits The same recipe as for Rich Biscuits, adding One Tea- spoonful of Caraway Seeds. BE-RO Rice Biscuits 8-ozs, BE-RO FLOUR. 6-ozs. MARGARINE. 4-ozs, GROUND RICE. 4 Tablespoonfuls MILK. 6-ozs. CASTER SUGAR. 16 Drops LEMON ESSENCE. Mix together thoroughly the Flour, Rice, and Sugar, and rub in the Margarine. Mix to a stiff paste with the Milk and Lemon Essence. Roll out thinly and cut into rounds with ascone cutter. Place on a greased baking sheet and bake in a MODERATE OVEN (350°-375° F.) about 15 minutes, PAGE 24 BE-RO Crunchies z ' cs ¥ One Teacup ROLLED OATS. One Lp senile GOLDEN 4-ozs. BE-RO FLOUR. SYRU 2-ozs. COOKING FAT. Three Teaspoonfuls Boiling 2-ozs. MARGARINE. Water. 3-ozs. SUGAR... A few Drops VANILLA ESSENCE. Cream together the Fats and Sugar. Add Syrup, Boiling Water, and the Vanilla Essence. Stir in the Flour and Oats, and mix well. Roll into Balls (about 28). Place on a greased baking sheet and bake in a moderate oven (350°—375° F.) for 15 to 20 minutes. When cool, decorate with a little Icing. = Brandy Snaps } Teaspoonful GROUND GINGER. One Teaspoonful BRANDY 2-ozs. BE-RO FLOUR. 2-ozs. SUGAR. or RUM (or ESSENCE). 4 4 Teaspoonful Grated 2-ozs. MARGARINE. LEMON RIND. Two Tablespoons GOLDEN SYRUP. Melt Fat, Sugar and Syrup in a pan. Remove from the heat, add all the other ingredients, and mix well. Drop in tea- spoonfuls on a greased and floured Baking Sheet at least 3 inches apart, as they will spread in cooking, and bake in a moderate oven (3 0° _-a7e° F.) for 7 to 10 minutes, until Golden Brown. Meanwhile, have ready one or two wooden spoon handles and a Wire Tray. Remove the Baking Sheet from the oven, and allow to stand: a moment on the stove, until the Biscuits can be easily lifted from the Sheet with a Knife. Roll round the wooden spoon handle and leave for a minute to set. lf the Biscuits become too cool and brittle to roll, place over heat for a moment, to soften. This Mixture makes 16 Brandy Snaps. Immediately before serving, put a little Whipped Cream, or Mock Cream, into the end of each. PAGE 25 CAKES Hints for making Cakes SE a wooden spoon and a warm bowl to cream the Margarine and Sugar. Care must be taken, however, that the bowl is not hot, for on no account must the Margarine be allowed to “oil”. Always, break Eggs separately into a cup. If one of them happens to be bad, this will prevent it spoiling the others. Dip your spoon in Milk before spooning the batter or mix- ture for small Cakes. This will prevent the mixture sticking to the spoon. Fruit, if washed, should be well dried before the Cake is mixed, Damp fruit causes heaviness. To test if a large Cake is sufficiently cooked, pierce the centre of the cake with a skewer (or thin steel knitting needle), If the skewer comes out clean, the cake is ready if it comes out pasty, the cake is underdone. Always leave Cakes a short while in the tin before turning them out, just long enough to “set” but not to cool. Then take them out and put to cool on a wire cooling-tray. Cakes keep best in an air-tight tin, but they must be quite cooled first. Read carefully our Oven Hints on pages 4 and 5 NEVER USE BAKING POWDER WITH BE-RO. Three Useful Hints First look to your oven, Then slightly warm and grease your Baking Sheet or Cake Tin. Have everything weighed or measured before begin- ning to mix. We cannot emphasise too strongly how much safer it is to weigh dry ingredients, as we have proved by test it Is impossible to measure accurately equivalent weights. . PAGE 26 Various Cakes from one Foundation Recipe ans BE-RO idea simplifies Home Baking, and makes it easier for every woman who “keeps house” to bake her own Cakes. By creating a Foundation Recipe (BE-RO Sandwich Cake, as below), we have made it possible for you to make several different kinds of Cake by the mere addition of ingredients or flavourings to suit the type of Cake you prefer. _ The recipes for Orange Cake, Chocolate Cake, Coconut Cake, Walnut Cake, Almond Cake, Queen Cakes and BE-RO Fancies (on pages 28, 29, and 30), are all based on this one Sandwich Cake Recipe, and form quite a wide variety of dainty Cakes, which can be turned out with little or no difficulty, once you know how to make the BE-RO Sandwich Cake. BE-RO ‘ Sandwich Ng iy Cake — —the Foundation Recipe 4-0zs, BE-RO FLOUR. One EGG, beaten with 2-ozs. SUGAR. ; Two Tablespoonfuls 2-ozs. MARGARINE.

Cook this with the app: pantry check, scaling, and the assistant.