ORANGE SANDWICH CAKE
From Recipes for cakes and puddings, 1930
Presented as published in 1930. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Recipes for cakes and puddings (1930) by Latham & Company Limited, page 5. The excerpt below is the record exactly as published.
8-ozs. CAKEOMA Cake Mixture. 1 egs. 3-ozs. butter. 3-ozs. dates. Pinch salt. Milk to mix. Sieve the CAKEOMA and salt into a basin. Rub in the fat and add milk to make a stiff dough. Cut into 6-8 pieces. Knead into balls and make small holes in the centre. Cut dates in half (stone if necessary) and fill the centres with them. Close the opening. Turn cookies over, place on a greased tray and brush with milk. Bake in a hot oven (450°F.) for 15-20 minutes. CAKES. 13 (See General Directions om page 6.) CREAM KISSES. 6-0zs. CAKEOMA Cake Mixture. 2 dried eggs (fresh eggs make the mixture too soft). 2-ozs. butter. Pinch salt. Vanilla. Milk to mix. Sieve the CAKEOMA and dried eggs and salt. Rub in the fat. Mix to a soft consistency with milk and few drops vanilla essence. Pipe with a starred tube, or with a spoon make small cakes. Bake in a moderately hot oven (350°F.) for 10-15 mimutes. Stick halves together with mock cream (page 16) or jam. Decorate with } cherry. CAKEOMA PASTRIES AND FLANS. CAKEOMA makes tart paste and flaky pastry richer and shorter, as well as lighter tham that made in the ordinary way, and it is more economical because less fat is required. CAKEOMA SHORT CRUST PASTRY. 8-ozs. CAKEOMA Cake Mixture. 8-ozs. plain flour. 4-6-ozs. lard or butter. Pinch salt. Water. FRUIT FLAN. 5-ozs. CAKEOMA Cake Mixture. 2-ozs. butter. 2 eggs. 2-ozs. fine sugar. Cream the butter and sugar and then add one egg at a time beating well until ight. Add the CAKEOMA and mix until the batter is smooth. Spread evenly ina flan tin and bake in a hot oven for 7-10 minutes. Turn on to clean cloth amd when cool fill with thin layer of partly-set jelly. Add the fruit then another layer of jelly. Coat with whipped or mock cream. CAKEOMA FLAKY PASTRY. 8-ozs CAKEOMA Cake Mixture. 6-ozs. lard or mixed fat. Pinch salt. Water to mix. Divide the fat into four. Sieve CAKEOMA, salt and rub in a quarter of the fat. Add sufficient liquid to make a stiff dough. Roll into a strip. Fold mto three with plain part im the centre. Seal ends and half turn and roll again. Repeat the previous part twice again, and then once withowt fat. Roll out to required shape and size. Bake im wery hot oven. sa CAKEOMA BANBURY PASTRIES. 4-ozs. CAKEOMA Cake Mixture. 3-ozs. lard or mixed fat. Pinch salt. 2-o0zs. currants. $-OZ. Sugar. Make the flaky pastry as described on previous page and roll out. Cut approximately 2-in. rounds with a cutter and sprinkle half the rounds with currants. Cover with another round and roll lightly again. Sprinkle with sugar and bake in a very hot oven (450°F.) for 10-15 minutes. STRAWBERRY MERANGUE FLAN. CAKEOMA Short Crust Pastry. 1 packet frozen or fresh strawberries or other fruit. 1 or 2 whites of egs. +-1-o0z sugar. Make the pastry and roll out. (Page 13.) Fit into greased flan ring and bake in a moderate oven (350°F.) for 15-20 minutes. When cooked fill with strawberries. Whip up the egg whites and add sugar. When really stiff place on the flan and put into a cool oven for a few minutes to allow to set. CHOCORANGE PASTRIES. 6-ozs. CAKEOMA Short Crust Pastry. | 1 orange cut in thin slices. Chocolate spread. Make the pastry and roll out, cut into rounds and prick. Cook in a hot oven (425°F.) for 10-15 minutes. On two rounds spread filling made by creaming together l-oz. margarine and l-oz. sugar and adding four teaspoonfuls cocoa, grated orange rind and vanilla essence. On third round place an orange slice. Sandwich all three together with the orange in the centre. Decorate with a small piece of peel. PASTRIES AND FLANS. BLONDIN TARTS. Line a plate or shallow baking tin with CAKEOMA Short Crust Pastry (page 13). Spread the bottom with jelly or jam and fill up with “ Queen Cake” batter (page 11). Bake in a moderate oven. HONEYBEAR TART. 2-ozs. CAKEOMA Cake Mixture. 2-ozs. plain flour. Pinch salt. 14-ozs. fat. Make a short crust paste with the above and line a tin. Chop one apple finely and place in tart, sprinkle with l-oz. breadcrumbs and pour on three table- spoonfuls honey. Bake in a moderate oven (400°F.) for 15-20 minutes. MOCK ALMOND SLICES. CAKEOMA Short Crust Pastry. 2 tablespoonfuls jam. 14-0z. margarine. 2 dessertspoonfuls syrup. 4-0zZ. medium oatmeal. Make the short crust pastry (page 13) and roll out into one strip. Spread with jam. Melt margarine and syrup and add oatmeal. Spread on top of pastry and jam. Place in hot oven (450°F.) for 20 minutes. Cut in slices when cool. ICED CHOCOLATE TARTLETS. Line small tartlet cases with CAKEOMA short crust pastry (page 13). Mix the following together and fill the tins with it having first put a little apricot jam in the bottom: 2-ozs. fat, l-oz. sugar, 1 egg, 1 tablespoonful cocoa, 4-ozs. CAKEOMA, milk to mix. Bake in moderate oven (425°F.) for 15 minutes. When cool ice with chocolate or white glacé icing (page 16). CAKEOMA SPONGE AND SANDWICH CAKES. 1 JAM SANDWICH. 8-ozs. CAKEOMA 2 tablespoonfuls Cake Mixture. milk. 3-ozs. Sugar. (or 1 eggs and 4 2 eggs. tablespoonfuls milk will do.) Beat up the eggs with the sugar and lightly but thoroughly mix with the sieved CAKEOMA and milk. Spread the batter evenly in a well-greased tin and ~ bake in a hot oven (400°F.) for 15-20 minutes. When cool cut open and spread with jam, lemon curd or fruit jelly. Replace top and press down gently. Dust with castor sugar or the cake may be iced (page 16). ORANGE SANDWICH CAKE. 8-ozs. CAKEOMA Juice of one orange Cake Mixture. and grated rind of 3-ozs. butter. same. legs. Milk to mix. Pinch salt
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.