SANDWICH CAKES.

New Zealand Herald, Volume LXIV, Issue 19731, 2 September 1927, Page 7

SANDWICH CAKES.

Plain sandwich cakes can be split, spread with jam or lemon curd, and the top dusted over with icing sugar. The same cake may be iced and decorated. For a coffee cake, coffee butter cream should be used for sandwiching, and coffee glaco icing to coat the cake. Coffee essence or strong black coffee may be used for this purpose. Ginger- sandwich cake requires the addition of a little chopped crystallised or stem ginger to the- cake mixture, and a little syrup to the butter icing.

Standard Recipe for Sandwich Cake.— alb. buttei", £lb. eggs (or two mediumsized eggs), £lb. castor sugar, a small pinch of baking powder, 3oz. flour, loz. cornflour. _ Sieve the flour, cornflour and baking powder. Beat the butter and sugar to a cream, add the eggs one at a time, and beat in thoroughly. Add the sieved flour, cornflour and baking powder and mix thoroughly, making sure there are no lumps. Place in greased sandwich tins and bake in -a moderate oven for 30-45 minutes. To Finish the Sandwich Cake.—Beat2oz. butter and 4oz. sugar to a cream, adding a little vanilla essence. Split the cake and spread with the butter icing—.whipped cream may be used instead if liked. Dust over the top of the cake with icing sugar. Cream Layer Cake.—3oz. fine flour, 3oz. butter, 6oz. castor sugar, 3 eggs. Cream the butter, and sugar, and mix in the yolks of the 'eggs, and then the stiffly, whipped whites alternately with the flour. Divklo the mixture into two sandwich tins, lightly greased, and bake in moderate oven about 15 to 20 minutes. Cool on sieve. Then use the following filling between them; j-pint thick custard, '2oz. ratafia biscuits, 4 L -pint cream. Pour the custard while hot on to the crumbled ratafias and beat, until smooth, 11 cool. Add stiffly-whipped scream, the two cakes together, and OTer it a litie glace icing sugar and 2 only just warm. it may 0.. with glace fruits and angelic^