Fresh Fruit Cream Sandwich

Ingredients

• 4 ozs. McDougall’s Self-raising Flour
• 1/8 teaspoonful Salt
• 3 ozs. Castor Sugar
• 21/2 ozs. Margarine
• 1 Egg
• 2 tablespoonfuls Milk
• Vanilla Essence
• 14 pint Double Cream or Mock Cream (see page 44)
• Bananas, oranges, strawberries or raspberries.

Method

1. 1

   Prepare the cake mixture by Method 2 (see page 4).

2. 2

   Bake in a lined 7-inch sandwich tin for 30 mins.

3. 3

   When the cake is cold, cut across horizontally, spread with half the cream.

4. 4

   Cover with some of the prepared fruit and put the other portion of the sandwich over the fruit.

5. 5

   Spread the remainder of the cream on the top and decorate with strawberries, orange quarters, etc.

As published

This recipe was extracted from McDougall's cookery book (1950) by McDougall's Ltd, page 8. The excerpt below is the record exactly as published.

1/4 teaspoonful Salt. 4 ozs. Mar- _ garine. 4 ozs. Sugar. 4 ozs. Glacé Cherries. 2 ozs. Mixed Peel (Chopped). 1 egg. 1/g pint Milk. Prepare by Method 1 (see page 4), cutting each cherry into six or eight according to size and tossing in a dessertspoonful of the weighed flour. Bake in a lined 6-inch cake tin for 14 hrs., covering the cake with greased paper when it is sufficiently brown. _ Regulo Mark 4 360° Fahr. Middle shelf i 17 MADEIRA CAKE $ ozs. McDougall’s Self-raising Flour. 1/4 teaspoonful Salt. 4 ozs. Mar- garine. 5 ozs. Castor Sugar. 2 Eggs. 2 tablespoonfuls Milk. A few drops Vanilla Essence or a little Grated Lemon Rind. steht of Citron Peel when available. Prepare by Method 2 (see page 4). Lay the peel on the top. Bake in a — lined 6-inch cake tin for 1 hr. Regulo Mark 4 360° Fahr. Middle shelf FAVOURITE FAMILY CAKE ‘ 1 Ib. McDougall’s Self-raising Flour. 1/2 teaspoonful Salt. 1 teaspoonful Mixed Spice. 6 ozs. Margarine or Dripping. 6-8 ozs. Sugar. 8 ozs. any Fruit available. Grated Rind of 1 Orange or Lemon if liked. 1/2 pint Milk and Water. Prepare by Method I (see page 4). Bake in a 7-inch greased cake tin for rf 14 hrs. * Regulo Mark 4 360° Fahr. Middle shelf Pp % CHANNEL ISLAND CAKE 10 ozs. McDougall’s Self-raising Flour. 1/4 teaspoonful Salt. 1/2 teaspoon- ‘ ful Spice. 4 ozs. Margarine. 3 ozs. Sugar. 2 ozs. Currants. 2 ozs. Sultanas. - 1 oz. Mixed Peel (cut up). 1 Egg. 5 tablespconfuls Milk. 2 level table- > spoonfuls warmed Golden Syrup. ig Prepare by Method 1 (see page 4). Bake for 14 hrs. in a greased 7-inch | cake tin, covering with greased paper after 1 hr. a Regulo Mark 3 330° Fahr. Middle shelf a a 2 ; CHOCOLATE CAKE a 8 ozs. McDougall’s Self-raising Flour. 1/4 teaspoonful Salt. 5 ozs. Butter. s 5 ozs. Sugar. 5 ozs. Plain Chocolate. 3 Eggs. 1 tablespoonful Milk. #. Shred chocolate with a knife, melt in a basin standing in hot water. &, Prepare by Method 2 (see page 4). Add chocolate and milk after last egg has been added. Bake in a lined 7-inch cake tin for 1 hr. 10 mins. Regulo Mark 4 360° Fahr. Middle shelf 18 ; & 4 vw ee ee Pe ” SANDWICH CAKES 4 me, « c % CHOCOLATE SANDWICH a’ ember ele be yi ee! Depeche linge w eSigsani 5, a7 seer : 2 Eggs. Their weight (in shells) in Margarine, Sugar and McDougall’s Es Self-raising Flour. Good pinch of Salt. Vanilla Essence. 3 ozs. Plain | Chocolate. 2 tablespoonfuls Milk. _ Dissolve the chocolate in the milk over gentle heat and stir to a smooth cream. _ Prepare by Method 2 (see page 4), adding the chocolate and essence after f the last egg. Bake in a lined 8-inch sandwich tin for 35 mins. ~ Regulo Mark 5 380° Fahr. Middle shelf _ When cold, cut the sandwich in half and spread with Chocolate Mock _ Cream (see page 45). fale a ; - GOLDEN SANDWICH 5 ozs. McDougall’s Self-raising Flour. Pinch of Salt. 3 ozs. Margarine. 3 ozs. Fine Sugar. 1 teaspoonful warmed Syrup. Vanilla Essence. 2 Eggs. 1 tablespoonful Milk. , pee by Method 2 (see page 4). Bake in a lined 7-inch sandwich tin for _ 35 mins. _ Regulo Mark 5 380° Fahr. Middle shelf pc x i ONE-EGG SANDWICH 6 ozs. McDougall’s Self-raising Flour. 1 oz. Semolina. Pinch of Salt. 21/2 ozs. Margarine. 4 ozs. Sugar. 1 Egg. 4 tablespoonfuls Milk. 2 table- spoonfuls Water. Prepare by Method 2 (see page 4), softening the margarine well before add- ing the sugar. Add the semolina with the flour. Bake in two lined 7-inch sandwich tins in a moderately hot oven for 30 mins. Regulo Mark 5 380° Fahr. Middle shelf When cold, sandwich together with Chocolate Mock Cream or Lemon _ Curd Cream (see pages 45 and 46). i or ORANGE SANDWICH 2 Eggs. Their weight (in shes) in Margarine, Sugar and McDougall’s Self-raising Flour. Good pinch of Salt. Grated rind of half an Orange. Small tablespoonful Orange Juice. Prepare by Method 2 (see page 4), adding the rind and juice after the last egg. Bake in a lined 8-inch sandwich tin for 30 mins. Regulo Mark 5 380° Fahr. Middle shelf Cut in half when cold and spread with Orange Curd or Orange and Honey _ Cream (see pages 44, 45) and ice with Orange Glacé Icing (see page 45). 19 \ q ‘SANDWICH CAKES” Ce re a ere. MER POAT CO SE eee eee FRESH FRUIT CREAM SANDWICH 4 ozs. McDougall’s Self-raising Flour. 1/s teaspoonful Salt. 3 ozs. Castor Sugar. 21/2 ozs. Margarine. 1 Egg. 2 tablespoonfuls Milk. Vanilla Essence. 14 pint Double Cream or Mock Cream (see page 44). Bananas, oranges, strawberries or raspberries.

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