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Taranaki Herald, Volume LIX, Issue 14398, 4 January 1911, Page 5

Battenborg Cake.—Make a Genoese paste as follows Take one pound of hutV'-r, one pound of castor xugnr. twelve eggs, one pound two Minor of flour, two ounces of cornflour, C’ur ounces of ground almond'*, and chm m e of vanilla. Hast ir> the butter and vugar, add the eggy t wo at a time. heat well, add the essence and mix the flour, (lie cornflour und almonds to u nice flatter, thvn spread half of it on a large meat tin; with a sheet of white prijHT upon it, mid a few dr: ps of cochineal to flic other half, rind lw*?U up and lay it upon another papered tin and bake. When done, strip paper o*f and leave it to get cold; then lay one piece upon the -other and cut in equal parks-- miii a re, ohting or diamond--then sandwich two !'gf.qher and build no a nice cake, four ph ce.s of white and five pieces of pink. Wrap it in nlnu'md p:u-to and decurntc top with fondant icing. ’Hie Empire Company's “Elephant" Blend Tea at 2s 2d per lb i* pist the mat appropriate tea to accompany thi« cake. The “Elephant" Blend iKer-esscs all tin* strang characteristics of the finest Darjeeling teas, and the flavour is not too pronounced, consequently the pa In to cannot tire of it. This blend i.s a great favourite, cm is proved by the expanding fifties. Procurable from most storekeepers in this difitrict.