COOKING FOR 1968 Glamour Cake For Tea Party

Press, Volume CVIII, Issue 31841, 20 November 1968, Page 3

COOKING FOR 1968 Glamour Cake For Tea Party

<By CELIA TIMMS) Walnut Tone is one of j my favourite and most used | recipes. I serve it as a I glamour cake for a tea party I or as a dinner dessert and 1 change the filling according i to mood. With the recipe today I have included a very simple chocolate filling, but another good one is made from mashed bananas combined with a thick egg custard. Do not add the filling until just before you are ready to cut the cake.

The cake batter must be firm and thick enough to hold the meringue while cooking. You will need:— THE CAKE 4oz butter i cup castor sugar 4 teaspoon vanilla essence 4 egg yolks 11 cups flour Pinch of salt 1 teaspoon baking powder Method: Cream butter with sugar until very light and fluffy. Add egg yolks one ata time beating well after each

.addition. Work in sifted dry 1 ingredients and if absolutely necessary, add a little milk if the batter seems too hard to manage. Fill into two greased Bin sandwich tins and cover the batter with the meringue, piling one higher than the other as this one will form the top of the torte. Walnut halves may be pressed into this meringue before cooking if liked. Bake in a moderately slow oven (300-325) for 35 to 40 minutes. i MERINGUE TOPPING 1 4 egg-whites Pinch of cream of tartar 5 cup sugar j cup finely chopped walnuts. Method: Beat the egg-whites with the cream of tartar until stiff but not dry. Gradually add the sugar and continue beating until it stands in firm peaks. Fold in walnuts and spread this over the cake mixture in the tins before baking. When the cakes are cooked, remove very carefully from the tins and cool on rack. Join with filling, covering one of the meringue tops and keeping the other one for the top of the torte.

Cover sides with whipped ; cream and press in additional chopped walnuts. CHOCOLATE FILLING 1 dessertspoon drinking chocolate I cup castor sugar i cup cream Method: Add chocolate and sugar to cream. Stand in refrigerator for an hour before beating till thick.