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'.
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