IN OUR STORE THIS WEEK ... SM® ir ctoreth>s . Vi' de ?^o^ Be ' 9e - V HickorY Sen \ *■ c $1" J > u'Xcta J® nes -.; i B Ign . < s UM jffßßOjh " w ®P" .f \ &ed \ W- \ STl’S?.*Up»\ /.. ' W 1 ne'NY-M.op/s Wlf, ■ / ’■ k 4 < ! I?w ' Ne ' 9h 3?a sup®* , Zz • P" c ' sWAlss *■» h a «ache<" VU ’JX— 1 •• ' HoneV B®' o6, t ’ - 101 ARMA GH ST. PHONE: 63-338
’ Richer, darker, more < chocolatey cakes Chocolate Log Ingredients:- , 1 eggs, separated ■; ctip sugar / tsp lanillu essence ieupflour t X - Jr /• 1 tsp baking /louder ! -WW’v-.-2 Tb Xesllc linking I'ncoa f-vdfe Beat egg whites until still, then mid sugar and beat tn combine. In another .'■' Js&Ssd bowl beat egg yolks and vanilla till thick. Fold-egg yolks into beaten whiles: Sift ' ■ together dry ingredients and fold into mixture. Pourinio a lined 21) x 3(t cm Icing Ingredients. Swiss Roll tin.. 2 cups icing sugar. ■ _ Bake at 190'C for 12 mins. Remove ■? rb Nestle linking (.aeon from tin immediately alter baking anti . ■? fb butter place mt a cloth dredged in sifted icing - lb bat natei sugar and roll up. Sift icing sugar and Baking Cocoa, add filling ingredients soft butler and cream. Add hot water and mis cream ■ stir thoroughly. Spread over rolled up log.2 Tb icingsugar and serve. Sift icing sugar into cream and beat till Sems t> 3 people. stilt. Unroll chocolate log and till with cream. Re-roll log — not too tightly. with new Nestle I)WME327i>s B ■ ’ - ~ »
J—— — . .— —_ — — _ ,' .. •— T : — — TAKE AGANDER AFTHE GINZA _ on the wmr to ilk. - - pwmi:327'-.«i»l •. ' • • :
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Press, 20 October 1981, Page 18
Word Count
253Page 18 Advertisements Column 1 Press, 20 October 1981, Page 18
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