COOK

Press, Volume XCVI, Issue 28370, 31 August 1957, Page 2

COOK

with Elizabeth Father’s Day Cake

A special cake goes quite a long way towards making any day an occasion, and this Father’s Day Cake is certainly very special. It is a cake with a lovely texture and a fascinating appearance with its pink and white stripes and its pastel filling and topping. The method of mixing is unusual, but the cake is quickly and easily made.

Father’s Day Cake: Boz butter, Boz castor sugar, 9oz .plain flour, 1} teaspoons baking powder, 1 tablespoon (additional) plain flour. 2 eggs, about 2 tablespoons milk, pink colouring. Filling and topping: 3 tablespoons butter, 2 cups icing sugar, 1 tablespoon milk, 1 tablespoon cherry, pink colouring, and 2oz almonds.

Soften Soz butter, then beat in 9oz sifted plain flour and beat together until the mixture is soft and smooth and creamy. Whisk 2 eggs until creamy, add Soz castor sugar and whisk together until the sugar is completely dissolved. Add to the butter and flour mixture, and beat together well. Sift in 1 tablespoon of flour, 1| teaspoons of baking powder, and a pinch of salt. Add two tablespoons of milk and mix all together. Turn one half into a buttered and floured sponge sandwich tin, colour the other half pink, remembering that the colour fades out a little during cooking, and turn it into the second sponge tin. Bake at regulo 5 or 400 degrees 35 to 40 minutes. When quite cold, split each cake through in halves and sandwich back together with the following filling, alternating the layers pink and white.

Soften 3 tablespoons of butter, then add sifted icing sugar, milk and sherry alternately, beating until thoroughly blended and creamy in texture. Colour a delicate pink. Divide in half and to one add 2oz blanched and fiiielyshredded almonds. Spread the layers of cake with the almond filling. Spread the top with the remaining cream and pipe a decorative ruching round.