Cake

Ingredients

• 1 packet Green's Sponge Mixture (Orange or Lemon Flavour)
• 5 ozs. Flour
• 2 ozs. Castor Sugar
• a good pinch of Salt
• 5 ozs. Butter
• 2 Eggs
• half a teacupful of Milk
• 1 dessertspoonful of Caraway Seeds
• 1 oz. Candied Peel (chopped finely)

Method

1. 1

   Mix Sponge Mixture, Flour, Sugar, and Salt.

2. 2

   Whisk Eggs, add Milk.

3. 3

   Cream Butter, add dry ingredients and Egg mixture gradually.

4. 4

   Add Caraway Seeds and Peel, beat to a smooth batter, bake in a greased Cake Tin.

As published

This recipe was extracted from Recipes (illustrated baking booklet, 1930) (1930) by Ltd H.J. Green & Co., page 1. The excerpt below is the record exactly as published.

CAKES, BUNS, BISCUITS. (For Hints on Baking see page 20.) General Method for Making Cakes. Mix the Sponge Mixture and other dry ingredients together. Rub in or Créam the Butter -ds directed. Mix thoroughly with the beaten Eggs and Milk, beating to a creamy consistency with a wooden spoon. Bake in a good oven. General Method for Making Buns. Mix the Sponge Mixture and other dry ingredients. Cream the Butter, to which add by degrees first a little of the dry ingredients, and then some of the beaten Eggs and Milk until all is used up. Use about 20 Patty Pans. a quick oven. Bake in VICTORIA SANDWICH. Method as for Sponge Sandwich (see page 6) using 2 Eggs, and in addition 2 ozs. of Butter (creamed), which should be added to the batter after the mixture has been beaten with the Eggs. Take two round Sandwich Tins, well greased, sprinkle with Flour and put “minutes. half the mixture into each, then spread very evenly with a fork. Place in a hot oven and bake for about ten Turn on to a sugared paper and allow to cool, spread with Jam or Marmalade, place together and sprinkle with Sifted Sugar. (Regulo Setting No. 6) (See Coloured Illustration on page 11). VICTORIA SWISS ROLL. For a Victoria Swiss Roll 1 oz. of Butter (creamed) should be added to (See Illustvations on pages 6 and 7). the batter after the mixture has been beaten with the Eggs. (Regulo Setting No. 6) CHOCOLATE SWISS ROLL. (WITH CREAM FILLING). INGREDIENTS.—l1 packet Green's Chocolate Sponge Mixture, 2 Eggs, a pinch of Salt, Cream Filling. MeEtTHOD.—Prepare and bake the Swiss Roll in the usual way. Have ready a piece of greaseproof paper of the same size as the flat Sponge. When the Chocolate Sponge is baked, turn out on to a sugared paper, lay the piece of greaseproof paper on the FRUIT INGREDIENTS .—1 packet Green's Sponge Mixture, 3 ozs. Flour, 2 ozs. Ground Almonds, 4 ozs. Butter, 2 ozs. Glacé Cherries (cut small), 2 ozs. finely sliced Candied Peel, 1 og. Castor Sugar, 3 Eggs, Juice of half a Lemon, a pinch of Salt, 2 tablespoonsful of Milk. MeETHON.—Mix together the dry ingredients. Whisk the Eggs, to which 4 Sponge and roll immediately, with the greaseproof paper inside. When quite cold, unroll the Sponge gently, removing the paper, spread with the Cream Filling and roll the Sponge again. For suitable Cream Filling, see Butter Cream (page 22). If preferred, fresh Cream, whipped, may be used. (Regulo Setting No. 6) BUNS. add the Salt. Cream the Butter and add by degrees, first a little of the dry ingredients and then some of the Egg and Milk, until all is used up. Next add the Fruit, and finally the Lemon Juice. Beat all well together. Put the mixture into about twenty well greased Patty Pans and bake in a hot oven for approximately fifteen minutes. (Regulo Setting No. 6) PALACE CAKE. INGREDIENTs .—1 packet Green's Sponge Mixture, 4 ozs. Flour, 4 ozs. Butter, a few Currants, 2 Eggs, half a teacupful of Milk, a little finely cut Peel, and a good pinch of Salt. MeEtTHOD.—Rub the Butter well into the Sponge Mixture and Flour. Addthe well-beaten Eggs and the Milk and beat to a smooth consistency, finally adding the Currants and Peel. Grease a Green’s Swiss Roll Tin, spread the mixture evenly over, and bake to a good nut brown, which should take about 15 minutes in a moderate oven. When cold cut into fingers or squares. (Regulo Setting No. 5) CHOCOLATE CREAM BISCUITS. INGREDIENTS.—1 packet Green's Chocolate Sponge Mixture, 3 ozs. Flour, 3 ozs. Butter, 1 Egg, a pinch of Sait. METHOD.—Mix together the Sponge Mixture, Flour and Salt. Rub in the Butter and add the well-beaten Egg. Knead well to a smooth stiff paste. Roll out to about one-eight of an inch in thickness and stamp out into rounds with a small cutter. Place these well SPONGE separated on to a greased baking sheet, and bake in a moderate oven for about 15 minutes. When quite cold, spread half the number of biscuits with whipped cream or cream filling, and place the others on top. Sprinkle each one with fine Sugar or ice with Green’s Fondant. Icing (see page 21). For suitable page 22. Cream)... Fillings, -see (Regulo Setting No. 4) CRISPS. INGREDIENTS.—1 packet Green's Sponge Mixture, 2 Eggs, and a pinch of Salt. MeEtTHOoD.—Follow the directions on the side of the packet for making a Swiss Roll, but when baked turn out on to a sieve and leave to cool a little. SEED Cut into fingers and place on a baking sheet with the cut edges uppermost. Bake in a moderate oven for about 10 minutes. Turn out and leave until cool and crisp. These crisps should be kept in an airtight Tin. (Baking of Fingers—Reg. Setting No. 4) CAKE. INGREDIENTS.—1 packet Green's Sponge Mixture (Ovange or Lemon Flavour), 5 ozs. Flour, 2 ozs. Castor Sugar, a good pinch of Salt, 5 ozs. Butter, 2 Eggs, half a teacupful of Milk, 1 dessertspoonful of Caraway Seeds, 1 oz. Candied Peel (chopped finely)

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