SUNFLOWER CAKE.

Colonist, Volume LIII, Issue 12956, 22 November 1910, Page 3

SUNFLOWER CAKE.

Two supfuls of sugar, half a cupful of butter, a quarter of a cupful of rich milk, one and threequarter ciipfuli of bread flour, or two of pastry flour, the whites' of 6efen eggs, one teaspoonful of cream of tartar, half a teaspoonful of soda, the juice of half a lemon, and a quarter of a teaspodnful of essence of almonds. Beat the butter to a cream, gradually add the. sugar,* then the lemon, and when very light, the milk and whites of the eggs 'beaten to a stifTfroi&j^add. the; flour into which the cream of tartar amd soda have been well mixed. > Bake in a -hdt^oven, and when nearly, oool frost with .an ioing sugar sufficiently to thicken it, and flour with lemon or alraouda. Be sure and serve Orescent Blend Tea with this cake, if you wish to pleaso your guests. Crescent' Btend Tea is blended by a connoisseur, and the flavour-never varies. .It -is a delightful combination of DarjeeCing and Ceylon teas and pleases the palate with its exquisite aroma; Crescent. Blend Toa is procurable from practically all storekeepers at Is lOd per lb, tiie New Crescent Blend is BoSdat 2s perlb,