Double Feature Ring Is A Quick Trick

Press, Volume C, Issue 29623, 20 September 1961, Page 3

Double Feature Ring Is A Quick Trick

(By

ELIZABETH]

This week's quick trick for the busy housewife is to make up a sponge cake mixture and bake it so that you get an attractive cake for the tea tray and a delightful pudding at one easy bake. Peadies and cherries were used for this one, but the filling for the flan shell may be any fruit you have available. And the cake is ready as you turn it from the tin, so there is not even filling or iting to do, for it comes out with amattractive lemon and date topping.

I *T*eggs »oz sugar 4oz sifted flour 1 easpoon baking powder % teaspoon salt 2 tablespoons boiling i water For the cake: 1 dessertspoon butter 1 tablespoon brown sugar 12 dates 1 teaspoon grated lemon rind 2 teaspoons lemon juice For the flan: 1 jar or tin peaches 6 glace cherries Few drops yellow colouring 1 dessertspoon arrowroot Small pinch salt Method: Whisk the eggs until light, add sugar and beat together until thick and white and creamy. Stir in hot water and fold through sifted dry ingredients. Butter and flour a sponge flan tin, and rub a dessertspoon of butter over the bottom of a ring tin and sprinkle with brown sugar. Arrange stoned dates over it and scatter with grated rind and lemon juice. Turn half the mixture into each tin and bake about 12 minutes at 400 degrees. When firm,when touched, turn both cakes out immediately, and allow to cool. Drain peaches well. Arrange with cherries attractively into flan shell. Heat the juice to boiling and stir in arrowroot mixed with a little cold water. Taste and add a squeeze of lemon if too sweet, as some peaches are. Add a drop or two of yellow colouring and a small pinch of salt. Cook until quite clear and thick, then allow to become cold. Spoon over' the flan and chill. Pipe whipped cream or mock cream round the edge. This will keep for several days in the refrigerator if desired.

Gingerbread Cream Cakes Cream half these gingerbread cup cakes and store the remainder plain to cream another day, or use a mock cream which will keep as well as the cakes do. This recipe makes a large batch of small cakes which is wgll worth making for they do not stale but seem to get nicer as the days go on. If preferred, make two

dozen cup-cakes, and one almond studded seven-inch square gingerbread and achieve two plates with one bake. Ingredients: Paper cake cases W’alnut quarters Whipped cream Boz butter 1 breakfast cup sugar 1 breakfast cup golden syrup 2 eggs 1 cup milk 1 level teaspoon salt 2 teaspoons soda 2 level tablespoons ginger 1 dessertspoon spice 3 breakfast cups flour Method: Stand paper cases inside patty tins. In a large saucepan melt half a pound of butter with one large cup sugar. Stir in one cup golden syrup, then beat in two eggs. Dissolve soda in a cup of milk and stir in. Sift in flour, ginger, spice and salt. (Two level tablespoons of ginger makes it quite hot but is not too much for most tastes.) Spoon out to twothirds full in paper cases and place a walnut quarter on top of each. Bake at 400 degrees until just firm. When cold, cut a round piece containing the walnut from the top and fill with whipped cream, replacing the nutty top. I

Custard Cake Fascinating to look at. and as far as eggs and butter are concerned surely one of the most economical on record, is this Custard Cake. But it does not taste of economy as some do, for its texture is fine and soft. Bake it In a meat dish or, as I did. make two cakes one nine inches square, the other seven inches square, and all with only two ounces of butter and one egg yolk. Custard Cake calls for about half a large block of chocolate, but that makes it unusual walnut and chocolate sugar topping also..

Ingredients: 3oz dark chocolate 1 cup milk 1 egg yolk 2oz butter 1 bare breakfast cup sugar *4 cup milk 114 breakfast cups flour ■*4 teaspoon salt 2 teaspoons baking powder 1 teaspoon soda *4 teaspoon vanilla

Topping: About 8 walnut halves loz chocolate 2 teaspoons sugar

Method: In a saucepan (choose a fairly large one for the whole cake is mixed in it) place 3oz dark chocolate. Set in a large pan of boiling water and melt. Whisk one egg yolk and one cup of milk thoroughly, and stir into the chocolate. Cook, stirring, until smooth and slightly thickened. Remove from heat and add 2oz butter and a cup of sugar and stir until the sugar is dissolved. Stir in half a cup of milk, then sift in I*4 cups of flour and *4 teaspoon salt. With a rotary beater, whisk until smooth. Sprinkle over one teaspoon soda pressed free of lumps, and two teaspoons baking powder. Add vanilla and beat just to blend the powders through. Pour into a large buttered baking dish. Cut thin shavings of walnuts to sprinkle over the top and bake at 375 degrees until firm when tested with a finger. Turn out on to a wire rack, then immediately back on to a flat board. With a coarse grater, flake remaining chocolate over the cake. Sprinkle with two teaspoons sugar.

Date Squares Ingredients: Base: *s cup butter *4 cup brown sugar I*4 cups sifted flour Topping: 2 egg whites *4 teaspoon baking powder 2 flour 1 cup chdpped nuts 1 cup chopped dates 1% cups brown sugar 1 teaspoon vanilla 1-8 th teaspoon salt Method: Mix butter, sugar and flour thoroughly. Knead into a shallow tin, about 9in by 9in, and bake till light brown (325 to 350 degrees). Allow to cool. Whip egg whites stiffly for the topping, fold in sugar, then sifted flour and baking powder. Fold other ingredients one by one. Mix well, then spread on the base. Return to oven at the same temperature until the topping is golden brown. Cut when still warm. This recipe makes about 18 squares. .

Lemon Cream Kisses

A few small jars of lemon card in the cupboard mean that you can make up either something for tea or something for a dinner sweet in A matter of moments. Now that eggs have dropped in price is the time to think about making it

Use it in conjunction with puff, unsweetened short crust or choux pastry for best effect, or make the light little lemon cream kisses given here.

Lemon Curd Ingredients: 4oz butter lib sugar 6 eggs Grated rind and juice of 4 lemons Method: Whisk eggs, add the other ingredients and cook in a double boiler over simmering water until the mixture becomes thick. When cold, seal like jam. Lemon Cream Kisses Ingredients: 2 eggs 4 tablespoons sugar 2 tablespoons flour 2 tablespoons cornflour 1 teaspoon baking powder *4 teaspoon salt Method: Whisk egg whites with a pinch of salt until stiff. Whisk in sugar, then egg yolks one at a time. Sift flour, cornflour and baking powder and fold in lightly. Very lightly grease and flour an oven tray and drop mixture on in small teaspoon lots. Bake at 425 degrees about seven minutes. When cold, spread one with lemon curd and then with whipped cream and sandwich another bn top.

Lemon Honeys If you have a weaknessj for cream filled bisyou will find these Lemon Honeys a sheer delight. They have a lemon flavour aiid are sandwiched together in pairs with a lemon cream, but they do not call for long and fiddiesome rolling and cutting for all that; merely put them out in rather small teaspoon lots on a cold oven slide and press them flat with a fork dipped into cold water.

Ingredients: mb butter */zlb sugar 2 eggs 1 tablespoon honey 11b flour 1 teaspoon soda Grated rind of 1 large lemon *4 teaspoon salt 2 level teaspoons baking powder I*4 cups icing sugar 1 dessertspoon butter Lemon juice Hot water A drop or two of yellow colouring

Method: Cream butter and sugar and beat in honey. Add eggs, then sifted dry ingredients and work to a paste. Break out small pieces, roll into balls and place on an oven slide. Press flat with a fork and bake about 12 minutes in a moderate oven. Lift off and cool on a wire rack. Cream one dessertspoon of butter. Add icing sugar and two dessertspoons lemon juice. Add a drop or two of yellow colouring and hot water to beat to a creamy consistency. Spread a little on a biscuit and sandwich another on to it