Cooking For 1968 RUM GATEAU

Press, Volume CVIII, Issue 31661, 23 April 1968, Page 2

Cooking For 1968 RUM GATEAU

(By

CELIA TIMMS)

A gateau or dessert cake is a good thing to include in a buffet party menu. It usually looks magnificent, is simple to make and can be prepared well in advance of the party. Here is a recipe for a simple Rum Gateau which relies on its filling for excitement and should cut into approximately 12 pieces. You Will Need: 2 eggs 3 level tablespoons icing sugar 21 rounded tablespoons cornflour 1 dessertspoon flour 1 teaspoon baking powder Salt Filling i pint cream j cup rum 1 bar milk chocolate cut into small pieces Method: Beat the whites of eggs until stiff, add icing sugar and beat again. Add the yolks and continue beating until of a creamy consistency. Fold in the cornflour, flour, a pinch of salt and the baking powder. Pour into four layer tins and bake in moderate oven (350) for 15 minutes. When cool join the cakes with the filling. To make this filling, whip the cream until fairly stiff, add rum and the chocolate pieces. Neaten sides of cake with sharp knife and cover the whole of it either with a

frosting or more whipped cream. Sprinkle all over with chopped nuts or grated chocolate.