MAKING BUTTER SPONGES

Timaru Herald, Volume CXXXVII, Issue 19578, 26 August 1933, Page 10

MAKING BUTTER SPONGES

CHOCOLATE VARIETIES The following is an excellent recipe for butter sponge, while a chocolate cream sandwich may also be made as described:—Butter sponge, 3oz. butter, 4oz. sugar, 6oz. flour, three-quarters level teaspoonful of baking soda, and one and a-half level teaspoonfuls cream of tartar, two eggs, half a gill of milk, flavouring. Sift together the flour, soda and cream of tartar. Have the sandwich tins ready greased. Beat the eggs well. Cream the butter and sugar, add the eggs gradually, then the milk, add the flour and mix well. Put Into the prepared tins and bake in a moderate oven from 20 to 30 minutes. To make a chocolate cream sandwich, use this mixture, adding 'two teaspoonfulls grated chocolate or cocoa to the sifted flour When mixing. Put together with whipped cream flavoured with vanilla, and decorated with soft chocolate icing and halves of walnuts on top. Another good chocolate sponge is made as follows;—Allow half a small cupful of butter, one small cupful sugar, one egg, half cupful milk, a little vanilla essence, one and a-half small cups plain flour, two tablespoonfuls cocoa, two level teaspoonfuls cream of tartar, one teaspoenful baking soda and a pinch of salt. Cream the butter and sugar, add the egg, milk, flour, etc., and, lastly, a quarter cupful of boiling water. Bake in sandwich tins. For the filling, beat together until creamy one tablespoonful each of butter and icing sugar, added gradually and beating all the time, one tablespoonful each of milk and hot

water. Ice the top of the cake with chocolate icing.