Mushroom Cake

Ingredients

• 1 packet Green's Sponge Mixture
• 2 Eggs
• 2 ozs. Butter
• a pinch of Salt

Method

1. 1

   Make a Victoria Sandwich in the usual way and fill with Jam or Cream.

As published

This recipe was extracted from Recipes (illustrated baking booklet, 1930) (1930) by Ltd H.J. Green & Co., page 9. The excerpt below is the record exactly as published.

1 packet Green's Sponge Mixture, 3 ozs. Flour, 4 ozs. Butter, 2 Eggs, 3 tablespoonsful Milk, 2 ozs. shelled Walnuts, a pinch of Salt. MetHop.—Mix together the Sponge Mixture, Flour and Salt. Whisk the Eggs and add the Milk. 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. Reserve 6 or 8 half Walnuts for decorating. Chop the rest rather coarsely and add to the Batter. Beat all well together. Put into a well- greased and floured Cake Tin and bake for about 1 hour in a fairly slow oven. When quite cold, ice the top with Green’s Fondant Icing, Standard Flavour (see page 21), and decorate with the half Walnuts. (Regulo Setting No. 4) CHOCOLATE CREAM FINGERS. INGREDIENTS.—1 packet Green's Sponge Mixture (Lemon or Madeira Flavour), 2 Eggs, and a pinch of Salt, 2 ozs. Butter, Whipped Cream. MetTHOD.—Mix the Sponge Mixture as per directions for Victoria Sandwich. Take 3 Green’s Sponge Finger Tins (see inside back cover), grease the 36 sections with Lard and sprinkle with Flour, putting about one teaspoonful of batter into each. Spread slightly and bake in a hot oven for about 6 minutes. When quite cold, place two Fingers together with Whipped Cream between. Ice the tops with Green’s Fondant Icing, Chocolate Flavour. N.B.—If only one Tin sufficient to hold one dozen Fingers is available, it is of course necessary to bake in three separate batches. The Tin should be cooled, re-greased and floured before each _ separate baking. (Regulo Setting No. 7) (See Coloured Illustration on page 11). 16 TWO SMALL SANDWICHES from One Packet of Green's Sponge Mixture. INGREDIENTS.—1 packet Green’s Sponge Mixture, 2 Eggs. MeTHOD.—Well grease the inside of two Green’s ‘‘ Two-Way ” Tins with Lard, sprinkle with Flour and place vim upwards inside two Green’s Sandwich Tins. Whisk the Eggs thoroughly together in a basin and add a pinch of Salt, then add the Mixture gradually to the whisked Eggs and beat well with a Fork until the Batter is of the consistency of cream. Put two tablespoonsful of Batter into each Tin and spread very evenly with a fork. It will of course be realised that when using only two “Two- Way” Tins, the Tins must be A “Two-Way” Tin placed rim upwards inside a Sandwich Tin allowed to cool and be cleaned, re-greased and floured after the first baking, before proceeding to use the remainder of the Batter for a second baking. Bake in a fairly hot oven (about 400°F.) as near the top as possible, immediately under the browning shelf. (ReguloSetting No.6). Should the oven be small, making it impossible to put two Tins together on one shelf, place one Tin in the middle of the top shelf, and when it has been baking for about one minute, place the other Tin on the shelf immediately under the first one. In this method the top Tin will be found to act as a browning shelf to the lower portion. The baking should take about eight to ten minutes. Turn out at once on taking from the oven, on to a cake sieve or sugared paper. Do not put too much Sugar on the paper or the Sponge ; an excess of uncooked Sugar is apt to spoil the flavour. Allow the half Sandwiches to cool before spreading with Jam and placing together. Quite naturally, if the oven is sufficiently large, four “‘ Two- Way ” Tins may be used at once in a similar manner, the Batter being divided equally and two tablespoonsful being put into each. Victoria Sandwiches will be found still more delicious, and it is only necessary to add 1 to 2 ozs. Butter (creamed), which should be added to the Batter after the Mixture has been beaten with the Eggs, and proceed as before. 17 MADELEINE CAKES. INGREDIENTS.—1 packet Green's Sponge Mixture, any Flavour as preferred, 2 Eggs, 2 ozs. Butter, and a good pinch of Salt. MrtHop.—Beat the two Eggs thoroughly together, to which add by degrees the Sponge Mixture and finally the Creamed Butter, mixing to a smooth batter. Put. into 14 well-greased Castle Pudding Tins (see inside back cover), bake for about 10 or 15 minutes, after which turn out of Tins. When cold, coat the sides thinly with Jam, and cover with Desiccated Cocoanut. Ice the top of each Cake with Green’s Fondant Icing, Chocolate, Strawberry, or Standard Flavour (see page 21), afterwards placing thereon a Glacé Cherry, Crystallised Violet, or Walnut, as preferred. (Regulo Setting No. 5) (See Coloured Illustration on page 11), VICTORIA CREAM BUNS. INGREDIENTS.—l packet Green's Sponge Mixture, 2 Eggs, 2 ozs. Butter, a good pinch of Salt, about sixpenny- worth of Cream (whipped). MeETHOD.—Whisk the Eggs well with the Salt and gradually add the Sponge Mixture, beating to a smooth batter. Add the Butter (creamed) and again mix well. Grease well and flour 24 shallow Bun Tins, put in the mixture, spread slightly, and bake for about 8 minutes in a moderately hot oven so that the Buns may rise with a level surface. When cold, spread 12 of the Buns very sparingly with Raspberry Jam, add some Cream, and place another Bun on the top of each. Ice the tops with Green’s Fondant Icing, Chocolate Flavour (see page 21). (Regulo Setting No. 7) (See Coloured Illustration on page 12). MUSHROOM CAKE. INGREDIENTS.—l packet Green's Sponge Mixture, 2 Eggs, 2 ozs. Butter, a pinch of Salt

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