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PLAIN SPONGE CAKE

2 large eggs
3 oz. castor sugar
2 oz. plain flour
1 dessertspoon hot water

Grease and flour a 6-7 inch round cake tin. Whisk the eggs and sugar until thick and creamy. It is quicker to do this over hot water, then beat until the mixture cools again. Fold in the sifted flour with a metal spoon, then fold in the water. Spoon the mixture carefully into the tin and bake for about 20 minutes. Cool in the tin for a few minutes, then turn out onto a cooling tray. Split and fill with jam or cream and sprinkle with icing sugar.

HONEY ANGEL CAKE

2 oz. plain flour
1 oz. castor sugar
5 egg whites
3 tablespoons clear honey
A pinch of salt
1 teaspoon cream of tartar
1 teaspoon vanilla essence

Sift the flour several times, add sugar and sift again. Beat egg whites until stiff, add honey, salt and cream of tartar and whisk again until stiff but not dry. Add vanilla, then fold in flour, a spoonful at a time. Put into a lightly floured 9-inch ring tin and bake for 35 minutes in a 250º oven. Increase the heat to 350° and cook a further 10 minutes. Leave in the tin, invested over a wire cooling tray, until quite cold before turning out. Ice as desired.

MINI FRUIT CAKE

4 oz. butter or margarine
4 oz. castor sugar
2 eggs
8 oz. plain flour
2 teaspoons baking powder
8 oz. mixed dried fruit
2 oz. chopped candied peel
5-6 tablespoons milk
1-2 blanched shredded almonds

Grease and flour a 2-lb. loaf tin. Beat butter and sugar till soft and creamy. Add beaten eggs alternately with flour and baking powder, sifted together. Stir in fruit, peel and enough milk to give a dropping consistency. Put into the tin and sprinkle the almonds on top. Bake for about 1 hour in a 350° oven. When the cake is cooked it should shrink a little from the sides of the tin and feel firm to the touch.

YUMMY COFFEE CAKE

10 oz. plain flour
1 teaspoon bicarbonate of
soda
2 teaspoons baking powder
⅛ teaspoon salt
6 oz. butter or margarine
8 oz. castor sugar
2 eggs
¼ pint sour milk

CRUMBLE:

2 tablespoons butter
2 tablespoons soft brown sugar
2 teaspoons ground cinnamon
2 tablespoons flour

Grease a cake tin, about 9 x 13 inches. Sift flour, bicarbonate of soda, baking powder and salt together. Cream butter and sugar until light and creamy. Add eggs and beat well. Add flour alternately with sour milk to make a fairly soft mixture, and put into the prepared tin. For the crumble, cream butter and beat in the brown sugar, cinnamon and flour. Sprinkle over the top of the cake mixture, and bake for 30 minutes in a 350° F oven.

BUTTERSCOTCH COFFEE CAKE

4 oz. butter
6 oz. light brown sugar
1 egg
8 oz. plain flour
3 teaspoons baking powder
4-5 tablespoons milk
ICING:
4 oz. light brown sugar
2 tablespoons milk
A pinch of salt
1 oz. butter
3-4 icing sugar

Chopped browned almonds

Grease an 8-inch sandwich tin. Cream butter and sugar until light and fluffy. Gradually beat in egg. Fold in sifted flour and baking powder alternately with the milk. Turn into the prepared tin and bake for 40-45 minutes in a 3750 oven. Turn out onto a cooling rack and when cold top with a Butterscotch Icing.

To make icing: Put brown sugar, milk, salt and butter into a pan and stir over low heat until mixture boils. Cook steadily, without stirring for 5 minutes. Remove from stove. While still just warm, beat in sifted icing sugar, adding extra, if necessary, to give a spreading consistency. Spread over cake and arrange the chopped almonds around the edge.

MANGO BANANA SHORTCAKE

cup sugar
2 tablespoons cornstarch
2 cups unsweetened pineapple juice
1 tablespoon lemon juice
3 large mangoes, peeled and sliced
2 medium bananas, sliced
½ cup whipping cream
½ teaspoon vanilla
1 recipe Shortcake
Toasted coconut

In a saucepan, combine sugar and cornstarch; stir In the apple juice. Cook and stir over medium heat till mixture is thickened and bubbly. Stir in lemon juice and the first ½ teaspoon vanilla. Chill. Combine chilled pineapple mixture, mangoes and .. nanas. Whip cream with remaining vanilla. Split shortcake in half horizontally. To serve, spoon some of the fruit sauce and whip cream between cake layers and on top, top with toasted coconut.

Shortcake

2 cups alI-purpose flour
2 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
½ cup butter or margarine
1 beaten egg
2/3 cup light cream

Thoroughly stir together flour, sugar, baking powder, salt; cut in butter or margarine till mixture resembles coarse crumbs. Combine egg and cream; add all at once to flour mixture stirring just enough to moisten. Spread dough in greased 8 x 8 2-inch baking pan, building up edges slightly. Bake in450º oven for 15 to 18 minutes. Remove from pan; cool on rack.

ORANGE SPONGE CAKE

4 eggs
8 oz. castor sugar
4 tablespoons orange juice
2 teaspoons grated orange rind
5oz.plalnflour
1/8 teaspoon salt

Grease an 8-9 Inch deep sandwich tin and dust it lightly with flour. Beat egg yolks. Then gradually add sugar, reserving 2 tablespoons — using an electric mixer or wire whisk — until mixture is thick and honey coloured. Beat in orange juice and rind, then fold In the sifted flour. Beat egg whites and salt until soft peaks are formed. Then beat In 2 tablespoons of reserved sugar until stiff but not dry. Fold lightly Into the cake mixture, a little at a time. Turn into the prepared tin and bake for 30 minutes in a 350°F oven. Cool for 5 minutes; then remove to a cooling rack right side up. When cold, split and fill with Orange Cream Filling and ice with Orange Icing. 

CHOCOLATE MARBLE CAKE

2½ oz. butter
¼ pint milk
8 oz. castor sugar
3 egg whites
1 teaspoon vanilla essence
1 oz. plain chocolate
8 oz. plain flour
2 tablespoons hot water
2 teaspoons baking powder
¼ teaspoon bicarbonate of soda
¼ teaspoon salt

Beat butter and sugar until light and fluffy. Add vanilla.Sift flour, baking powder and salt together, and add to the creamed mixture alternately with the milk. Beat well with each addition. Beat egg white stiffly and fold into the mixture.Mix melted chocolate with water and bicarbonate of soda. Add this mixture to half the cake mixture. Alternate light and dark mixtures by spoonfuls In a greased and lined tin about 9 by 5 by 3 inches. Then bake for 40-45 minutes in a 350°F oven. When cold, ice with Creamy Chocolate Icing.

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