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Press, Volume CI, Issue 29829, 23 May 1962, Page 3

RECIPES and j KITCHENCRAFT __ i

Peanut Napoleon Named Cake Of The Month'

[By

ELIZABETH

“Cake of the Month” is this large Peanut Napoleon Square. Layers of short pastry, jam, cake, meringue and roasted peanuts, it is a most delicious cake, which would star on any tea-table anywhere. The cake is made in three steps. But they are simple steps and the result is worth it.

Ingredients: First Step: 4oz sifted flour 2oz butter 1 egg yolk 2 tablespoons water Pinch salt Second Step: 3oz butter 3oz castor sugar 2 eggs soz flour 1 teaspoon baking powder Pinch salt 2 tablespoons milk - Vi jar plum jam Third Step: 1 egg white Pinch salt 2 tablespoons castor sugar 3 tablespoons minced peanuts Method: Make the pastry by rubbing butter into flour and salt. Mix with egg .yolk and water and turn on to a floured board. Roll very thin to make two nine-inch squares of paste. Lay one in the bottom of a nine-inch square tin and spread liberally with plum jam. Beat butter and sugar and eggs, sift in flour, baking powder and salt and mix with milk. Spread out over the jam evenly. Spread the top with another layer of jam and lay the second piece of pastry over. Bake at 400 degrees for 25 minutes, then lift out and spread with the following: Whisk the egg white left from the pastry with a pinch of salt, then beat in two tablespoons castor sugar and whisk until stiff. Spread over the cake and sprinkle with three tablespoons minced peanuts. Return to the oven for 15 minutes. Place a piece of greaseproof paper on a whole folded newspaper, hold firmly over the cake tin and turn out, turning back immediately on to a board to cool. This will keep the topping in place.

Apricot Walnut Square A light white a*** baked in a square is filled with apricot jam and given a glamour finish with jam and chopped walnuts and whipped cream. This cake takes * lot of walnuts, but they are well expended for it Is a cake for a celebration, this one. Ingredients: 4oz butter 4oz castor sugar 2 eggs soz flour 1 teaspoon baking powder Pinch salt A few drops milk Vanilla essence About 114 cups apricot jam 4oz finely chopped walnuts Walnut halves Filling: loz butter loz sugar 14ox cornflour *4 cup milk Vanilla Method: Make the mock cream by creaming loz butter and loz sugar until light and white. Mix cornflour with a little of the cold milk and bring the rest of the milk to the boil. Stir in the cornflour and stir until thick and cooked. Allow to become quite cold, then whisk into the butter mixture. Beat well, add vanilla and chill until required. Cream butter and sugar and beat in eggs, Sift in flour, baking powder and salt and mix with a few drops of milk and vanilla essence Turn into a buttered and floured seven-inch square cake tin. Bake at 400 degrees about half an hour. Turn out and coot Split through the centre and fill with apricot jam, sandwiching back together again. Spread top and sides of the cake with apricot jam. With a spatula pat chopped walnuts on to the sides of the cake to cover the jam Arrange walnut halves m diagonal lines across the top of the cake leaving a gap between. Put mock cream into a forcing pipe with a star nozzle and pipe rows of cream stars in between the walnuts.

Vendredi Cake When the stove is busy it is often a joy to let the refrigerator make the week-end cake instead. This recipe for Vendredi Cake, which has been sept to me, comes with the recommendation that it is both economical and exotic. It should be cut into small pieces because it tastes rich even if it is not costly to make. Ingredients: 1 teaspoon instant coffee 1 cup milk 2 tablespoons semolina Boz plain sweet biscuits 4oz butter 2oz castor sugar 1 teaspoon golden syrup 1 tablespoon cocoa 1 teaspoon vanilla essence Pinch salt 1 cup icing sugar 14 teaspoon instant coffee Boiling water 1 tablespoon finely chopped walnuts

Method: Mix instant coffee, semolina and milk and stir over heat until boiling. Cook, stirring, for 10 minutes, then allow to cool. In a small saucepan warm gently 4oz butter, 2 tablespoons. sugar, 1 teaspoon golden syrup, 1 level tablespoon cocoa and a teaspoon of vanilla just until they are blended to a creamy mixture. Crush biscuits and add, together with coffee mixture. Line a seven-inch square tin with paper and press in the mixture evenly, then chill in the refrigerator. Mix ioing sugar, coffee and boiling water to a glace icing and pour over. Sprinkle with chopped walnuts and cut into small squares when set.

Strawberry Cream Roll

Home-made sponge roll is a universal favourite, and a boon on a busy day for there is little in the way of a cake you can toss up more quickly. The knack is to roll it quickly, rolling the towel it is turned out on to, or the paper it is cooked on, in , with it. Time enough to strip that off when the cake is cold and it is' then easy to re-roll without cracking.

If there is any left, cut into slices and make the easy sweet for dinner. Ingredients: 3 egg yolks % cup sugar 3 egg whites % cup sugar % cup flour 114 teaspoons baking powder 14 teaspoon salt 14 teaspoon essence of vanilla

Method: Beat 3 egg yolks, add % cup of sugar and beat well. Whisk 3 egg whites, add 14 cup sugar and whisk until stiff. Combine both mixtures lightly, then sift in flour, baking powder and salt. Line a flat dish with ungreased greaseproof paper and turn in the mixture. Bake at 400 degrees about 1215 minutes. Turn out and roll up, paper and all. When cold, unroll, strip off paper, and spread with strawberry jam and stiffly whipped cream.

Set out slices of the cake in strawberry jelly on a djsh, the jelly just deep enough to make a coverage. Set firm. Mix 2oz ground almonds with loz castor sugar, 1 egg yolk and a few drops of sherry. Fill into the hollows of well drained peaches. Cut round the sponge rings and lift on to flat plates. Invert a stuffed peach over each; cover with a little whipped cream, leaving part of the peach clear in the centre.