Yule Log

Ingredients

• Sponge cake mixture (8 oz. Cakeoma, etc.—see page 14)
• Chocolate butter cream (3 times quantity given on page 24)
• Icing sugar
• Cake decorations

Method

1. 1

   Make up the sponge cake mixture, put into a shallow oblong or Swiss roll tin, greased and lined, and bake in a moderately hot oven (425° F.) for 7-9 minutes.

2. 2

   When cooked, free the edges with a knife and turn bottom-side upwards on a damp cloth.

3. 3

   Roll up, and when cold unroll, spread with chocolate butter icing and roll up again.

4. 4

   Coat the outside of the roll with chocolate butter cream and sprinkle with icing sugar to resemble snow.

As published

This recipe was extracted from The new Cakeoma recipe book (1950) by Latham & Company Limited, page 5. The excerpt below is the record exactly as published.

icing sugar Be NO bh ape Caramel Sponge Cake Nut Crumb Cake Cream the margarine, and beat in the egg yolks. Make a caramel by heating the sugar in a small pan until light brown, cool slightly, and add the hot milk and stir until the caramel is dissolved. When the caramel mixture is lukewarm, add it gradually to the creamed ingre- dients. Stir in the sieved Cakeoma and beat well, adding more milk if required. The mixture should be of a soft dropping consistency. Fold in the stiffly beaten egg whites, and put the mixture into two prepared sandwich tins. Bake in a moderate oven (375° F.) for about 30 min- utes. Turn out, and when cold fill with apricot jam and sprinkle with icing sugar. HOT MILK SPONGE CAKE 4 oz. sugar eggs oz. Cakeoma pint hot milk Whisk the sugar and the eggs together until very light, fold in the sieved Cakeoma and stir in the hot milk quickly. Beat well and bake at once in a slow oven (325° F.) for about 40 minutes. Rie OO bo NUT CRUMB CAKE 2 OZ. Margarine 3 tablespoons syrup I egg 8 oz. Cakeoma 2-3 tablespoons milk Nut Topping "2 tablespoons sugar 1 teaspoon ground cinnamon 14 oz. soft breadcrumbs 2 tablespoons melted margarine 2 tablespoons chopped walnuts Cream the margarine and syrup and beat in the beaten egg. Stir in the sieved Cakeoma, add suffici- ent milk to give a soft dropping consistency and beat well for about 5 minutes. Turn into a greased and lined Yorkshire pudding tin, 9 inches by 7 inches. Mix together the ingredients for the topping and sprinkle over the cake. Bake in a moderate oven (35U" F.) for about 30 minutes, cut into squares in the tin and remove each sguare care- fully, so that the topping does not crumble. This may also be served hot, if preferred. GEM MLE SPECIAL O€CASION CAKES CHRISTMAS CAKE 1 lb. Cakeoma 2 teaspoons mixed spice 7 oz. Margarine 14 Ib. mixed fruit and chopped peel 4 eggs ‘ teaspoon vanilla essence Sieve the Cakeoma and spice, Christmas Cake [16] rub in the margarine and add the prepared fruit. Beat the eggs and mix well with the Cakeoma mixture. Add the vanilla essence, and beat the mixture for about 5 minutes. Put into a lined 74- to 84-inch cake tin and bake in a moderate oven (340° F.) for about 2-3 hours, depending on the size of the tin. Decorate the cake as desired. YULETIDE LOG Sponge cake mixture (8 oz. Cakeoma, etc.—see page 14) Chocolate butter cream (3 times quantity given on page 24) Icing sugar Cake decorations

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