COOK

Press, Volume XCVII, Issue 28619, 23 June 1958, Page 2

COOK

' 4 with Elizabeth

White Collar Cakes

One of the daintiest aids to baking are little edible rice paper cases of which supplies are often scarce. They help to make delightful little cakes in a wide variety. Here is one together with recipes for turning the same mixture into sponge fingers and sponge drops. White Collar Cakes:— Edible rice paper cases, 4 eggs, 4oz sugar, 4oz flour, pinch salt, castor sugar, jam, whipped cream. Stand a bowl in a larger one of hot water and whisk four eggs until they are thick and cream coloured, then add 4oz castor sugar and continue whisking until the mixture is very thick and light. Fold in lightly 4oz flour well sifted with a pinch of salt. Spoon some of the mixture into the rice paper cases and bake seven to ten minutes in a hot oven. When cold, run a little jam over the top of the cake and pipe a rosette of whipped cream on top.

Using the same sponge mixture to make sponge fingers, turn the mixture into a forcing bag with a plain Jin nozzle. Butter and flour sponge finger tins and pipe the mixture in. Sprinkle the tops well with castor sugar and bake at regulo 6 or 425 degrees. To make sponge drops, butter and flour an oven tray and drop the mixture from the end of a spoon in about dessertspoon lots as if making meringues. Bake immediately in a hot oven—regulo 6 or 425 degrees, aboutt seven minutes. Sandwich together with cream and jam.