SCHOOL-ROOM CAKES.

New Zealand Herald, Volume LXIV, Issue 19657, 8 June 1927, Page 7

SCHOOL-ROOM CAKES.

Gingerbread Cake.—lngredients: jib. of flour, 5 teaspoonful of bicarbonate of soda, pinch of salt, 2 teaspoonfuls of ground ginger, |oz. of candied peel, 2oz. of dripping or margarine, loz. of Demerara sugar, 607;. of golden syrup, 1 egg, i gill of milk.

Method: Make up the fire or light the gas oven. Grease a Yorkshire pudding tin and line it with greased paper. The paper should cover the bottom of the tin and stand about lin. above the sides.

Weigh all the ingredients. To weigh golden syrup, flour the scales, and the syrup then rolls off them; 6oz. of syrup are three-quarters of a teacupful. liub tho flour, salt, ground ginger, and bicarbonate of soda through a sieve into a basin.

Shred tho candied peel finely. Put the fat, sugar and golden syrup into a pan and stir over the fire until they are melted, but do not boil them. Beat up the egg and milk. Make a hole in the centre of the flour, put in the fat and syrup mixture and the egg and milk, and mix all well together with a wooden spoon. Add tho candied peel and pour the mixture into the prepared tin. Bake in a moderate oven for £ to 1 hour. Let it remain in the tin for a few minutes, then turn it out, remove the paper and cut the cake into squares. Put these on to a sieve to cool. Note.—Gingerbread cake is still a little soft when cooked, but a skewer or knitting nefcdle should como out clean if run into it. Chocolate Cake.—lngredients : 4oz. each of cornflour and ordinary flour, 1 teaspoonful of baking powder, 2oz. of cocoa, loz. of desiccated cocoanut, 6oz. of caster sugar, 3 eggs, a little milk, salt. Grease a cake-tin and dust it over with a tablespoonful of flour mixed with a teaspoonful of caster sugar. Sie\e the flour, baking powder and a pinch of salt, mix in tho cornflour and cocoa powder. Beat the yolks of the eggs and sugar until thick, stir in the flour lightly, adding a little milk if the mixture be too dry. Add tho cocoanut, and, last of all, stir in the stiffly-whipped whites of the eggs. Put all in "the prepared tin and bake in a fairly hot oven for about half an hour or until tho cake feels firm when pressed. Sprinkle tho top with cocoanut, or, when coid, ice; with chocolate glace -icingv