Russian Cake

Ingredients

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

Method

1. 1

   Whisk one Egg with Salt, add the Raspberry Mixture, and beat to a smooth consistency.

2. 2

   Add creamed Butter and bake in a greased tin for 8 to 10 minutes.

As published

This recipe was extracted from Recipes (illustrated baking booklet, 1930) (1930) by Ltd H.J. Green & Co., page 3. The excerpt below is the record exactly as published.

ozs. Butter, } teaspoonful Ground Ginger, a_ little Candied Peel, 2 Eggs, about half a tea- cupful of Milk, and a good pinch of Salt. MrETHOopD.—Mix the Sponge Mixture, degrees first a little of the dry ingre- dients and then the Eggs, which have been previously well beaten, and the Milk. Put into a well-greased Cake Tin and bake for about 1 hour in a moderate oven. When cold, sift over a little finely powdered or Icing Sugar. (Regulo Setting No. 4) CAKE. Flour and Ground Ginger thoroughly together. Cream the Butter and Sugar, add the Eggs thoroughly whisked, stir in the other ingredients, adding sufficient Milk to form a fairly stiff batter. Bake in a moderate oven for about 1} hours. (Regulo Setting No. 4) RASPBERRY CREAM CAKE. Take a packet of Green’s Raspberry Flavoured Sponge Mixture, and make up according to the directions given on the packet for Victoria Sandwiches. When cold, spread one half of the Sandwich with Whipped Cream and the other half with Raspberry Jam ; place the two together and ice top with Green’s Fondant Icing, Straw- berry Flavour (see page 21). Decorate with Green’s Cake Decorations or as desired. The Cream should be whipped with just a teaspoonful of Sugar. (Regulo Setting No. 8) SULTANA CAKE. INGREDIENTS.—1 packet Green's Sponge Mixture, 5 ozs. Flour, 5 ozs. Butter, 2 Eggs, 6 ozs. Sultanas, 3 teacupful of Milk, and a good pinch of Salt. MetTuop.—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. Beat all well together to a fairly stiff batter, and finally add the Sultanas. Put into a well-greased and floured Cake Tin and bake in a fairly slow oven for about 1} hours. (Regulo Setting No. 3) GENOESE. INGREDIENTS.—l pachet Green's Sponge Mixture (preferably Madeira, Almond or Lemon Flavour), 2 02s. Flour, 4 ozs. Butter, 2 Eggs, 2 tablespoonsful of Milk, a good pinch of Salt. MertHop.—Mix the Sponge Mixture and Flour together, cream the Butter, and add by degrees first a little of the dry ingredients, and then the well- beaten Eggs and the Milk. Spread the batter over one of Green’s Swiss Roll Tins, or two Green’s Junior Roll Tins, and bake for about 10 minutes. When cold, cut into two (if using the large tin), spread one half with Jam, and place the other half on top Cut into fancy shapes and spread with Green's Fondant Icing, the ideal Icing for Genoese (see page 21). (Regulo Setting No. 6) (See Coloured Illustration on page 12). COCOANUT CAKE. INGREDIENTS.—l packet Green's Sponge Mixture, 3 ozs. Flour, 1} ozs. Desiccated Cocoanut, 4 ozs. Butter and Lard mixed, 2 Eggs, about 4 table- spoonsful of Milk, and a pinch of Salt. Mretuop.—Beat the Butter and Lard to a cream, to which add by degrees first a little of the dry ingredients and then some of the beaten Eggs and Milk until all is used up, finally beating to a creamy batter. Bake in a slow oven for about 1] hour. (Regulo Setting No. 4) RUSSIAN CAKE. INGREDIENTS.—1 packet Green's Layer Cake Mixture, 2 Eggs, 2 o2s. Butter, a pinch of Salt

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