THE A.C.E. RECIPE
JEWISH CAKE Most people can make the quick hot water sponge with little difficulty, but lack the ideas of variation. Jewish cake is one of the most attractive of these modifications, CAKE. Butter, loz. Suggar, 7oz. Eggs, 3. Flour, Son. Milk, 1 tablespoonful. Spice, 1 teaspoonful. Baking soda, i-teaspoonful. Cream of tartar, 1 teaspoonful. Method: Beat eggs until thick and lemon coloured, gradually adding the sugar while beating. Add sifted flour, spice, and cream of tartar 'and fold in carefully. Lastly, add milk, soda, and butter which have been heated together until a froth appears. Bake in sandwich tins at 3-10-360 deg F. (moderate oven), or if using an electric oven cook on retained heat. FILLING. ~ Butter, 4oz. Castor sugar. 2oz. Gelatine, 2 teaspoonfuls. Water, 1 tablespoonful. Raisins, IJoz. Walnuts, lion. Cherries, IJoz. Ginger, loz. Icing sugar, loz. Method: Cream butter and sugar, add gelatine dissolved in hot water. Whip till light and creamy. Add raisins, etc., and spread between cake. Sprinkle icing sugar on top.
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Bibliographic details
Evening Star, Issue 22596, 13 March 1937, Page 29
Word Count
169THE A.C.E. RECIPE Evening Star, Issue 22596, 13 March 1937, Page 29
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