Mocha Cake

Ingredients

• 2 ozs. sugar
• 4 ozs. margarine
• 1 egg
• 8 ozs. MILLENNIUM flour
• 1 1/2 teaspoonfuls BORWICK'S BAKING POWDER
• 2 tablespoonfuls milk

Method

No method was recorded for this recipe.

As published

This recipe was extracted from Borwick's cookery book (1890) by George Borwick & Sons, page 9. The excerpt below is the record exactly as published.

. 2 teaspoonfuls BORWICK'S BAKING POWDER. 3 ozs. lard. 2 ozs. sugar. 2 eggs. I gill milk. \ teaspoonful vanilla. Raspberry jam and desiccated cocoanut. Rub lard into flour, add sugar, etc. Beat 5 minutes. Add baking powder last. Pour into greased flat tin. Bake about 12 minutes. Spread with jam, and sprinkle with cocoanut. A NICE JAM SANDWICH. I teacupful MILLENNIUM flour. I teaspoonful BORWICK'S BAKING POWDER. 1 teacupful of castor sugar. 2 eggs. A little milk. Sieve flour and baking powder together, then add sugar, well beat eggs, and add milk. Beat all together for 5 minutes. Bake in two well-greased sandwich tins. Spread jam between. Cut into angular pieces. SWISS ROLL. 3 ozs. castor sugar. 3 ozs. MILLENNIUM flour. I teaspoonful BORWICK'S BAKING POWDER. 3 eggs. \ lb. warmed jam. Beat eggs and sugar together till they become thick and a primrose colour, add the flour by degrees, and BORW ICR'S COOKERY BOOK. 29 lastly the baking powder. Pour the mixture into a flat, greased, and lined baking tin. Cook in moderate oven till firm to the touch. Have ready piece of kitchen paper, sprinkled with sugar. Turn sponge on to it, and take off greased paper. Spread with warmed jam, and roll immediately. JAM SANDWICH. 6 ozs. MILLENNIUM flour. 1 heaped teaspoonful of BORWICK'S BAKING POWDER. 3 ozs. castor sugar. 2 eggs. i| ozs. margarine. Nearly a gill of milk. A small quantity of warm jam. Cream margarine and sugar, add eggs one at a time, and well beat. Sift in flour with the baking powder, add the milk, and well beat. Have ready two well- greased and lined flat tins, and bake in hot oven about 10 minutes. Spread one with jam, and lay the other cake on the top. GOGOANUT SPONGE DROPS. 2 eggs. 2 ozs. MILLENNIUM flour. I teaspoonful BORWICK'S BAKING POWDER. t\ ozs. sugar. Beat eggs well, add sugar, beat again. Sift in flour mixed with the baking powder. Drop on a flat tin, well-greased. Bake in moderate oven. When done, brush over with apricot jam, and roll in desiccated cocoa- nut. About 16 Sponge Drops. BORWICK'S COOKERY BOOK. SPONGE CAKE. 4 ozs. MILLENNIUM flour. 2 teaspoonfuls BORWICK'S BAKING POWDER. 2 OZS. sugar. 2 ozs. margarine. 2 eggs. Beat margarine and sugar to a cream, add flour and eggs, also a little milk. Add baking powder last, beat well, and put into oven immediately on a well-greased tin lined with white paper. SHORTBREAD (1). Mix well together ii lbs. of MILLENNIUM flour, 2 teaspoonfuls of BORWICK'S BAKING POWDER, and \ lb. of white sifted sugar, rub in | lb. margarine ; mix the whole with one egg, previously well beaten, a little milk, and a little essence of lemon. Divide dough into small pieces, mould into a round form, then roll them out into an oval shape, pinch them round the edges, put a piece of candied lemon peel at the top, and bake slowly. SHORTBREAD (2). 6 ozs. MILLENNIUM flour. 1 teaspoonful BORWICK'S BAKING POWDER. 2 ozs. cornflour. 3 ozs. castor sugar. 4 ozs, margarine. I tablespoonful milk. Citron peel. Sift flour, cornflour, sugar, and baking powder into a basin. Cut the peel in thin slices, then into small pieces. Place margarine in a small saucepan and melt, then pour into the flour, etc., and mix ; also add the milk. When BORWICK'S COOKERY BOOK. 31 bound together, put on to a floured board and roll out, leaving it rather thick. Cut into diamond shapes, put a piece of citron on each, and place on a greased flat tin. Bake in a moderate oven about 20 to 30 minutes. ALMOND BUNS. Two ozs. each of MILLENNIUM flour, cornflour, ground rice, and 3 ozs. margarine ; 3 ozs. castor sugar. Cream margarine and sugar, and beat up with i egg till quite smooth ; add dry materials, and beat for 5 minutes. Quite at the last add i teaspoonful of BORWICK^S^BAKING POWDER, 1 teaspoonful of almond essence, and i tablespoonful milk. Bake in small fancy bun tins. ALMOND ROCKS. Rub 3 ozs. of margarine into | lb. of MILLENNIUM flour ; mix in 3 ozs. of ground almonds, 3 ozs. of sugar, li teaspoonfuls of BORWICK'S BAKING POWDER, and 2 drops of almond essence. .. Add i egg and enough milk to make a very stiff mixture. Place small heaps on a greased tin with a fork, and bake for about 15 minutes. DROP CAKES. 1 lb. MILLENNIUM flour. ii teaspoonfuls BORWICK'S BAKING POWDER. 3 ozs. margarine. 3 ozs. sugar. J lb. currants. I egg, and a little candied peel and nutmeg. Rub the margarine into the flour, and mix all dry ingredients ; then make into a stiff dough with egg and sufficient milk. Put small lumps on baking sheet, and cook in moderate oven for about 15 minutes. 32 BORWICK'S COOKERY BOOK, RAISIN BUNS. Rub 3 ozs. margarine into J lb. of MILLENNIUM flour ; add 2 ozs. sugar and teaspoonfuls of BORWICK'S BAKING POWDER, also 3 ozs. of stoned raisins. Mix in I gill of milk, and beat all thoroughly together. Put about a tablespoonful of the mixture in small heaps on a greased baking tin, and bake in a quick oven about 15 minutes. LEMON BUNS. 1 lb. MILLENNIUM flour. 2 teaspoonfuls BORWICK'S BAKING POWDER 6 ozs. margarine. I lb. sugar. I egg, J pint milk. The grated rind of i lemon and i dessertspoonful of juice. Rub margarine into flour, add sugar and grated rind of lemon, beat up with egg and milk, and lastly add juice of lemon. Pu t knobs of mixture on a well-greased fiat tin, and bake about 15 minutes. Always sieve the baking powder with the flour before adding margarine or other ingredients. DATE CAKE. 1 lb. MILLENNIUM flour. I teaspoonful BORWICK'S BAKING POWDER. J lb. dates (cut into small pieces). 3 ozs. margarine. 1 egg and a little milk. 2 ozs. castor sugar Rub the margarine into the flour, add the sugar and dates ; beat up thoroughly with the egg and a little milk. The baking powder should be sifted into the flour previously. Bake in well-greased tin in moderate oven for about i hour. BORWICK'S COOKERY BOOK. 33 MOCHA CAKE. 2 ozs. sugar. 4 ozs. margarine. 1 egg. 8 ozs. MILLENNIUM flour. li teaspoonfuls BORWICK'S BAKING POWDER. 2 tablespoonfuls milk

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