Neapolitan Cake

Ingredients

• 4 oz. margarine
• 2 eggs
• 1 tablespoon syrup
• 8 oz. Cakeoma
• 2—3 teaspoons cocoa
• 5 teaspoon vanilla essence
• 6-8 oz. glacé icing (optional)

Method

1. 1

   Cream the margarine, beat in the eggs and add the syrup.

2. 2

   Stir in the sieved Cakeoma and beat well for a few minutes.

3. 3

   Put one third of the mixture into a prepared 7-inch tin.

4. 4

   Add the cocoa and vanilla essence to half the remaining mixture and spread this in the cake tin.

5. 5

   Now colour the rest of the mixture pink, and place it on top of the chocolate mixture.

6. 6

   Bake in a moderate oven (350°—375° F.) about 3? hour.

7. 7

   When cold, ice with pink and chocolate glacé icing, in a ‘“‘feathered”’ design.

As published

This recipe was extracted from The new Cakeoma recipe book (1950) by Latham & Company Limited, page 3. The excerpt below is the record exactly as published.

NEAPOLITAN CAKE 4 oz. margarine 2 eggs 1 tablespoon syrup 8 oz. Cakeoma 2—3 teaspoons cocoa 5 teaspoon vanilla essence Cochineal 6-8 oz. glacé icing (optional)

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