LIGHT CAKES

Evening Post, Volume CXXII, Issue 56, 3 September 1936, Page 19

LIGHT CAKES

RECIPES FOR SPRING

The light, spongy type of cake is usually more appreciated in the spring than the more solid seed and fruit cakes (states the "Manchester Guardian").

Here is a sherry cake which will be a welcome addition to any afternoon tea table. Cream together five ounces of butter and seven ounces of castor sugar. Beat in four eggs, one by one, adding a little flour if the mixture curdles. Beat until light, then sift in seven ounces of self-raising flour, folding it in lightly. Lastly, add the grated rind of half a lemon and a wineglassful of cooking sherry. The mixture should be rather soft and should drop easily from the spoon. Divide it between two sandwich tins lined with greased paper, and bake in a rather hot oven for about twenty-five minutes. When cool, trim the edges. Fill with cream filling. For this, whisk the white of an egg to a stiff froth, and whip a small carton of cream. Lightly fold them together and add a dessertspoonful of icing sugar and a flavouring of sherry. Trim the edges of the

cake and put the two halves together with the filling. Sift the top with icing sugar. WITH NUTS. Here' is another light and unusual cake. To be successful, note one or two points: the nuts must be ground in a nut-mill, not chopped; the bread must be very stale so that the breadcrumbs can be rubbed fine; the sugar and yolks of eggs must be whisked until thick and creamy. Line a shallow tin with well-greased paper. Separate the yolks and whites of three eggs and whisk the yolks with three and a hali ounces of castor sugar for about twenty minutes, doing this over a pan- of hot water for the first ten minutes. Sift two tablespoonfuls of breadcrumbs with a quarter of a teaspoonful of baking powder and mix with a quarter of a pound of ground hazel nuts. Add this to the sugar and yolks, then fold in the whites of the eggs, whisked to a stiff froth, very lightly. Bake in a moderate oven for thirty to forty minutes. MELTS IN THE MOUTH. Here is a rice cake which melts in the' mouth, provided that rice flour and not ground rice is used. Cream together, four, ounces of butter and four ounces of castor sugar. Sift together two and a half ounces of plain flour, one and a half ounces of rice flour, a pinch of salt, • and half a teaspoonful of baking powder. Beat together two large or three small eggs, a few drops of vanilla and almond essence, also a few drops of rose or orange flower water if available. Add the eggs to the butter and sugar, beating well. Sift in the flours lightly, put in a shallow tin lined with greased paper, and bake in a moderate oven for thirty to forty minutes. Or else bake in small greased tins for ten to fifteen minutes.