Very Good Mock Cream

90g. butter, 90g. copha, 250g. icing sugar, 1 egg, vanilla.

Method: Beat butter until smooth. Beat copha until it is also smooth. Blend the two together. Thoroughly beat in the whole egg; gradually add icing sugar (sifted), then vanilla to taste. This mock cream will keep in the frig; before use, bring to room temperature.

Source: contributed by Bunt Wallace (Mostyn Lodge, No. 18) in The Grand Lodge of Antient, Free and Accepted Masons of South Australia presents Favourite Recipes submitted by wives of South Australian Freemasons (Adelaide, 1979), p.8.

Rainbow Sponge

4 eggs, pinch of salt, 3/4 cup castor sugar, 1 cup plain flour, 1/2 teaspoon cream of tartar, 1/4 teaspoon carb. soda, 3 tablespoons milk, 1 teaspoon butter, 1 scant, dessertspoon cocoa blended with one extra tablespoon warmed milk, cochineal, 3 tablespoons mock cream, warm icing, grated chocolate to decorate.

Method: Separate whites from yolks of eggs, beat whites stiffly with salt. Gradually add sugar and continue beating until all sugar is dissolved. Add egg-yolks. Fold in sifted flour, cream of tartar, and soda. Lastly, fold in hot milk and melted butter. Grease 3 sandwich tins (7 ins.). Pour one-third of mixture in one tin. Colour remainder pink and pour half into second tin. Fold blended cocoa into balance and pour into third tin. Bake 20 to 25 minutes in moderate oven. Join together with mock cream. Ice top with pink icing and decorate with chocolate.

Source: contributed by Mrs. T. C. Stott (Plympton) in The South Australian Country Women's Association Calendar of Cakes: A Cake a Day for 365 Days (Kent Town: S.A.C.WA.; 11th edition, 1973), 'Feb. 27'.

Peach Cakes

4 oz. Butter

4 oz. Sugar

2 Eggs

pinch Salt

6 oz. S. R. Flour

2 tbsp. Milk

Vanilla essence

Method: Cream butter and sugar, add beaten eggs gradually and beat well. Add sifted flour alternately with the milk and essence. Two-thirds fill cold, greased gem irons with the mixture. Bake for 12 minutes, remove from irons and when quite cold scoop out centres. Fill with mock or real cream and press together to form a peach. Using a soft pastry brush, paint lightly with pink colouring diluted with water or prepared syrup, then roll in castor sugar. To make the syrup, boil 2 tablespoons sugar and one tablespoon water until thick. If you prefer, you can substitute jelly crystals for castor sugar.

Source: contributed by Mrs. D. Horgan (Clare) in The Lunchbox: A Selection of Tried Recipes (Clare, S.A.: The Bihar Mission Auxiliary; 1975 [Second Edition]), p.43f.

Note: 'gem scone iron' - see, e.g., here.

A few years ago, the local paper had a C.W.A. recipe for 'peaches' with a photo: 

Recently I saw some in a café in Brisbane's Southbank, but sadly didn't have time to stop and try one (the menu tells me it is an 'Italian Peach': "sugar dusted sponge soaked in Galliano with a custard centre" [image]).