Refrigerator Cakes For Summer Time

Press, Volume XCVIII, Issue 29055, 18 November 1959, Page 3

Refrigerator Cakes For Summer Time

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“ELIZABETH”

A letter from Christchurch asks for more recipes for refrigerator cakes. These are a delight for any hostess since they are quick and easy to make, may be decorated at will to make them look as luxurious and glamorous as they taste, and are all ready ahead of time. It is well worth acquiring a repetoire of tfrtm. Here is a walnut vanilla variation, simply made from ordinary store cupboard ingredients, which is sometimes a help for an unexpected moment.

Walnut Vanilla Refrigerator Cake Ingredients: i lb vanilla wine biscuits 4 egg yolks 1 pint and i cup milk i cup sugar Good pinch salt 1 Tablespoon gelatine i pint cream i teaspoon vanilla 4 Tablespoons finely chopped walnuts Cherries and angelica to decorate Method: Soak gelatine in j cup cold milk. Whisk egg yolk, sugar and salt Heat 1 pint of milk, whisk in gelatine and egg yolk mixture and stir until just boiling. Remove from the heat and allow to cool. Whisk cream until stiff, then when the custard mixture is beginning to set, add vanilla and whisk thoroughly. Fold in whipped cream. Spread some of the mixture between each biscuit and lay in neat rolls across a dish. Coat with the remaining mixture and sprinkle with chopped walnuts. Chill for at least eight hours. Decorate with additional whipped cream, walnut pieces, cherries and angelica. Booth Biscuits Here is a delicious new biscuit for buttering, with a delightful molasses flavour. As with most buttered biscuits, the .thinner and crisper they are the better, but these come with a quick tip for ahaping so that rolling and cutting time is reduced to a minimum. Turn your baking sheet with the raised edge downwards and flour well. , Place about a quarter of the mixture on, lay a sheet of greaseproof paper on top and roll until the mixture is very thin. Peel off the paper and cut into neat squares, brushing off the rough cut edges to re-roll. It only takes a few seconds and Jour biscuits are ready. Ingredients: 3 cups wholemeal flour 1 cup butter 1 cup sugar i cup milk 1 dessertspoon molasses i teaspoon salt 1 level teaspoon bicarbonate of soda. Method: In a bowl, put wholemeal and butter and salt Rub the butter in until like fine breadcrumbs. In a saucepan place sugar, milk and molasses. Bring to boil and stir in soda. Stir well and allow to cool a little, then stir into the flour mixture and form into a ball Break off pieces, Place on floured slides, cover with Paper and roll to the required thickness—they are nicest very thin. Bake until golden in a moderate oven.

Cinnamon Layer Cake Whether for afternoon tea or as a finishing touch in place of a sweet for a buffet party, it would be hard to find a more light and delicious cake than this cinnamon layer cake—three layers of fluffy, dusky sponge sandwiched together with cream hard-sauce filling. If you' have not three large-sized sponge pans, bake the cake in a large cake tin, wait until it is quite cold and firm and split into three layers, allowing longer time for it to cook. Ingredients: 4 eggs 1 breakfast cup sugar 1 breakfast cup flour 1 rounded teaspoon baking powder 1 level dessertspoon cocoa 1 level dessertspoon cinnamon i teaspoon salt 2oz butter 6 tablespoons milk Filling: 2oz butter % cup icing sugar 1 teaspoon vanilla 2 tablespoons cream Method: Whisk eggs until very light, add sugar and whisk together until thick and no sign of graining. Sift in 'flour, cocoa and cinnamon, baking powder and salt. In a small saucepan bring 2oz butter and milk to the boil and add immediately, folding all ingredients in lightly. Butter and flour 3 sponge tins very well and divide the mixture out between them. Bake at 400 degrees about twenty minutes. Turn out on to a tea towel to cool. Beat 2oz butter until white, beat in icing sugar, vanilla and sufficient cream to beat to the consistency of stiff whipped cream. Sandwich together with the filling.

Pop-Joys If you want something new for morning tea or lunch, try making pop-joys. Ingredients: ■ 1 heaped breakfast cup flour 2oz melted butter 1 tablespoon vegetable extract 1 teaspoon salt 2 eggs lioz chopped walnuts 1 cup milk 3 level teaspoons baking powder Method:

Melt together butter and vegetable extract. Allow to cool. Into a bowl sift flour and salt. Make a well in the centre and pour in butter and vegetable extract, milk and eggs. Whisk or beat together until creamy. Add chopped walnuts and baking powder and mix through completely. Butter two dozen muflin tins and put to heat in the oven until the butter is browning. Put a good tablespoon of mixture into each cup and bake 10 to 15 minutes, high up in a fairly hot oven. When puffed and golden brown, turn out on to a wire rack and serve immediately, or .allow to cool, then split and butter.

Baked Sherry Trifle Trifle is traditionally served cold, but for a delightful change of sweet, try making a hot one, with sherry, sponge and custard filling topped with foamy meringue. It gives a touch of sophistication to the meal. Ingredients: Raspberry jam, 1 round stale sponge cake Sherry 3 eggs 1 pint milk 8 tablespoons sugar Pinch salt Blanched almonds. Method: Butter an ovenware dish and spread a layer of raspberry jam in the bottom. Cut cake into small cubes and sprinkle with sherry. Place' over the jam. In the top of a double boiler scald one pint of milk. Whisk egg yolks, salt and two tablespoons sugar. Pour in milk, stir well and return to the top of the boiler until the mixture is thickened. Add a few drops of vanilla essence and pour over the sponge cake. Whisk egg whites with a pinch of salt until very stiff. Whisk in a pinch of cream of tartar and 6 tablespoons of sugar. Rough up into peaks over the top of the trifle and stud with blanched almonds. Bake about 10 minutes in a moderate oven pntil the peaks and the nuts are tinting golden.