THREE CAKES.

New Zealand Herald, Volume LXIII, Issue 19383, 19 July 1926, Page 5

THREE CAKES.

Cocoa Cake.—Required: Flour, 40z.; cornflour, 30z.; butter, 30z.; sugar, 30z.; cocoa powder, 20z.; eggs, dried or fresh, 2; baking powder, half a teaspoenful; vanilla essence, half a teaspoontul; milk, about half a gill. Well mix or sieve the flour, cornflour, cocoa and baking pow- ' der. Beat the bntter and sugar to a soft white cream. Whisk and beat the eggs into these. Add the mixed dry ingredients lightly. Stir in the vanilla and milk; tho mixture should drop easily from a spoon. Turn into a tin lined with greased paper. Bake carefully in * moderate oven for about one hour and a half. Vinegar Cake.—Half cup butter, 2 cups light brown sugar, half cup grated chocolate, 2 eggs, 3 teaspoons vanilla, 6 tablespoons vinegar, water, 2 cups pastry flour, 1 teaspoon soda. Cream the shortening and add sugar gradually. Add grated chocolate and eggs well beaten. Put vanilla into cup, add vinegar and fill cup with water. Sift flour and soda together twice. Add liquid and Hour alternately to first mixture. Bake in a moderate oven. Time in cooking, 45 minntes. Temperature 350 degrees. Orange Cakes.—Four ounces each of flour, butter and sugar, one orange, two eggs, one teaspoonlul of baking powder pinu of salt, 4oz. of icing sugar and a few cherries. Sievo the flour, salt and baking Ser on to a piece o/ paper «d B«te E orange rind on to it, Beat the butter -ind sugar to a cream with a wooden spoon. Add tho eggs one by one, beal:L ouch in well, then sieve m the floar Itly and strain in tho juice of half Son.ng, Bake in a flat creased paper in a rather hot oven lor shout 15 minutes, or until firm when f»Sd Turn on to a .-eve or ,cwg tray to <-„ol and when cold cut it into sqtuxm or faocy shapes and ice. jM