Coffee Cake

Ingredients

• 1 packet Green’s Sponge Mixture (Lemon or Madeira Flavour)
• 2 Eggs
• some Chopped Nuts
• a little Apricot Jam
• 2 ozs. Butter
• a pinch of Salt
• 1 Tablet of Green’s Fondant Icing (Standard Flavour)
• 4 ozs. Buttery
• 1 small teaspoonful of Coffee Essence

Method

1. 1

   Make the Cake as per directions for Victoria Sandwich, but bake in a Green’s Swiss Roll Tin.

2. 2

   When quite cold, cut into three equal portions and place one above another with a layer of Coffee Cream Filling between each.

3. 3

   Cover the sides of the Cake very thinly with warm Apricot Jam and sprinkle thickly with Chopped Nuts.

4. 4

   Cover the top of the Cake with the rest of the Coffee Cream Filling and sprinkle with Nuts.

As published

This recipe was extracted from Recipes (illustrated baking booklet, 1930) (1930) by Ltd H.J. Green & Co., page 8. The excerpt below is the record exactly as published.

COFFEE CAKE. INGREDIENTS.—1 packet Green’s Sponge Mixture (Lemon or Madeira Flavour), 2 Eggs, some Chopped Nuts, a little Apricot Jam, 2 ozs. Butter, and a pinch of Sait. For THE FILtinc.—1 Tablet of Green’s Fondant Icing (Standard Fla- vour), 4 ozs. Buttery, 1 small teaspoonful of Coffee Essence (see General Method, page 22). METHOD.—Make the Cake as per directions for Victoria Sandwich, but bake in a Green’s Swiss Roll Tin. When quite cold, cut into three equal portions and place one above another with a layer of Coffee Cream Filling between each. Cover the sides of the Cake very thinly with warm Apricot Jam and sprinkle thickly with Chopped Nuts. Cover the top of the Cake with the rest of the Coffee Cream Filling and sprinkle with Nuts. (Regulo Setting No. 6) ORANGE CAKE (ICED) INGREDIENTS.—l packet Green’s Ovange Sponge Mixture, 3 ozs. Flour, 4 ozs. Butter, ov Butter and Lard mixed, 2 Eggs, about 3 tablespoonsful of Milk, a little grated rind of Ovange, and a pinch of Sait. MeETHOD.—Mix together the Sponge Mixture, Flour and Salt. Cream the Butter, and add by degrees first the dry ingredients, and then the well- beaten Eggs and Milk. Mix in the finely-grated Orange Rind, and beat all well together. Spread on to a flat, shallow tin (measurement about eight or nine inches in diameter, two inches deep), or a Green’s“ Jinjaleena ”’ Tin (see inside back cover) which has been well greased, and bake in a slow oven for about three-quarters of an hour. When the Cake is quite cold, Ice with one Tablet of Green’s Fondant Icing, using one teaspoonful of Orange Juice instead of the usual quantity of water. (Regulo Setting No. 3) MYSTERY BUNS. INGREDIENTS.—1 packet Green's Lemon Sponge Mixture, 5 ozs. Flour 4 ozs. Butter or Butter and Lard mixed, 1 Egg, about 2 tablespoonsful of Milk, a little Jam, and a pinch of Salt

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