Coffee And Chocolate Pavlovas

Press, Volume CI, Issue 29931, 19 September 1962, Page 3

Coffee And Chocolate Pavlovas

IBV

ELIZABETH)

Letters coming in describing the Strawberry Pavlova given recently as “simply delicious” or the “most wonderful sweet ever” have asked for recipes for a coffee Pavlova and a chocolate one.

Here are both. Top the Coffee Pavlova with unsweetened whipped cream, sliced Chinese gooseberry’ and small pieces of pink and white marshmallows. For the chocolate, top merely with unsweetened whipped cream and a sprinkling of walnuts for the memorable sweet of the year.

With Coffee Ingredients: 4 egg whites Pinch salt 8 tablespoons sugar 1 dessertspoon coffee essence 1 teaspoon cornflour 1 teaspoon vinegar Method: Whisk egg whites with salt until very stiff. Whisk in sugar a little at a time until the mixture is standing in stiff peaks. Sprinkle in a scant teaspoon cornflour, then coffee essence and vinegar with a drop or two of vanilla and fold through lightly. Pile onto a wet butter paper and bake at 325 reducing after 20 minutes to 250 for 20 minutes, then 200; an hour in all. or until it wilt slide on the tray when the paper is pulled and crisp to touch. Chocolate And Walnut Ingredients: 4 egg whites Pinch salt 1 scant teacup sugar 2 tablespoons chocolate milk shake powder 1 teaspoon vinegar Method: Make as for coffee pavlova beating whites and sugar, then folding in chocolate powder and vinegar, lightly but completely. When cold cover with whipped cream and walnuts. Sandwich Spread. Pineapple with cooked ham, cheese or nuts makes a tasty and nutritious sandwich spread.

Cinnamon Sponge, Currant Filling An unusual filling of a currant mock cream gives this Cinnamon Sponge a deliciously novel note. Lay a paper d’oyley on the top and dust over with icing sugar, lift the paper and excess sugar off earefully to leave the top prettily decorated without effort Ingredients: 4 eggs 1 cup sugar 1 cup flour 1 teaspoon baking powder 2 teaspoons cocoa 2 teaspoons cinnamon *4 teaspoon salt 2>z. butter 6 tablespoons boiling milk Filling: 2oz butter 2oz sugar 3oz currants Water 1 good teaspoon gelatine Method: Butter and flour two large sponge tins. Whisk 4 eggs with 1 cup of sugar until thick and light. Sift in flour, cocoa, cinnamon, baking powder and salt and add. Melt butter in milk and bring to the boil. Pour in and mix lightly. Divide out into prepared tins and bake at 400 degrees about 20 minutes. Turn out and cool Cover washed currants with cold water and bring to the boil Soak gelatine in a teaspoon of cold water and stir in, stirring until dissolved. then allow to cool. Cream butter and sugar well: add currant mixture and beat until creamy. Spread on the cinnamon cake, put second cake on top and decorate the top with sifted icing sugar

Apple Tea Cake Buttered Apple Tea Cake makes a popular centre-piece for morning tea. Take a minute to arrange the topping attractively because It makes all the difference to the finished cake. Bake it, if possible, in a loose-bottomed cake tin. If not, cover the bottom of an ordinary nine-inch cake tin with a butter paper, points protruding so the tea cake may be lifted out the paper stripped off and the tea cake slid on to a plate without having to invert and disarrange the top. Ingredients: 2 cups flour 3 teaspoons baking powder 4 teaspoon salt 1 tablespoon sugar 2oz butter Scant | cup milk 4 glace cherries 3 apples 2 tablespoons chopped walnuts i cup brown sugar loz butter J teaspoon cinnamon Method: Rub butter into 2 cups flour sifted with salt, and baking powder. Add sugar and cut in milk to mix to a soft dough. Turn out on to a floured board and knead a little, then place the ball of dough in a nine-inch cake tin and smooth out to fit smoothly. Cut cherries in halves and place round sides up as close together as possible in a round on the centre. Peel apples and cut into neat segments and arrange like petals round the centre. Mix brown sugar and chopped walnuts and sprinkle over. Grate the butter into shavings over the top. Bake at 425 degrees about half an hour.