I TO-DAY’S RECIPE

Waikato Times, Volume 118, Issue 19663, 24 August 1935, Page 15 (Supplement)

I TO-DAY’S RECIPE

A LIGHT CAKE. When well made this sandwich cake melts in the mouth. Take the weight of two eggs in •self-raising flour and put it in •a warm, but not hot, place to get thoroughly dry while the other ingredients are being prepared. Then line two sandwich tins with paper, which should be well greased. Put the weight of three eggs in castor sugar into a bowl, and cut one ounce of butter into it in small pieces. Place the bowl over a saucepan ■o,f boiling water, beat up the three eggs, and add them to the butter and sugar, and whisk until the butter and sugar are melted and the mixture is thick and creamy. Then remove the howl from the heat and continue whisking for another ten or fifteen minutes. Sil'L the flour and mix thoroughly but lightly. Divide 1 lie mixture quickly between the two tins, and bake immediately in a hot oven, 400 deg. F., for fifteen minutes. When cold put the two halves together with apricot or raspberry jam or lemon cheese,, and ■sprinkle Ihe lop wilh icing sugar. If Ihe cake is to be eaten quickly sweetened whipped cream and a little jam make a delicious tilling.