SMALL CAKES
USEFWL REC+PE
The following is the standard recipe for small cakes, used in a home-made cake shop. These are ordered by tennis and golf clubs, especially at weekends, orders being for 10 and 12 dozen mixed small cakes. Beat together till white and creamy 1 cupful of castor sugar and ilb butter. Add 3 eggs, beating well between each one, then 2 cupfuls of best flour and i cupful of cornflour, stirred in till well mixed. The mixture should be fairly soft. Diluted sour cream is a good liquid to provide more moisture.
The grated rind of a lemon makes a good flavouring, or almond or vanilla essence may be used. These cakes should be cooked in a moderate oven till pale brown. The above recipe will make 36 small cakes. When cool these can be iced with different icings, coffee, chocolate, pink, yellow, or white and a nut or small sweet, if suitable, placed on top. Some can be slit and a blob of whipped cream inserted. Dust these on top with sieved icing sugar.
This recipe can be varied also by adding a cupful of ground almonds for almond cakes, or thick boiled cocoa added when cool turns them into chocolate cakes.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/EP19380117.2.176.5
Bibliographic details
Evening Post, Volume CCXV, Issue 13, 17 January 1938, Page 14
Word Count
206SMALL CAKES Evening Post, Volume CCXV, Issue 13, 17 January 1938, Page 14
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