CAKES

1.   ORANGE CAKE

3 eggs                                                              2 level tablespoon butter

1 cup castor sugar                                            2 heaped teaspoons orange rind

Pinch salt                                                              ½ cup milk or orange juice

1½  grated orange rind                                         1¼ cups flour and ¼ Maizena

Sift dry ingredients and orange rind.  Beat eggs and sugar thoroughly until smooth and add to flour mixture.  Take butter and orange juice and brin to boil.  Add immediately to previous mixture and stir in.  bake in two greased and floured sandwich tins at 190ºC for 10-15 min.

2.   BRANDY CAKE

1 teaspoon of soda                                             1 cup dates

1½ cup boiling water

Boil all together for 3 min,cool and mash.

2 tabelspoons butter                                          1 egg

4 teaspoons baking powder                                1 cup sugar

1½ cup flour

Cream butter and sugar, add lightly beaten egg and add to dry ingredients, then add cool date mixture.  Beke at 180ºC for 20 min.

SAUCE:

1½ cups sugar, ½ cup brandy, 1 teaspoon vanillaessence, ¾  cup boiling water.

Boil sauce for 3 min, then add brandy.  Pour over cake while still hot.  This fills two pie dishes.

3.  NEVER FAIL CHOCOLATE CAKE

1½ cups flour                                           1¼ cups sugar

3 level teaspoon baking pwd                    3 eggs

4 tablespoons milk                                   4 tablespoons water

2 tablespoons cocoa                                 1½ heaped tablespoon butter

Pinch salt                                                  1 teaspoon vanilla

Heat water, milk and butter and add to cocoa.  Beat eggs and sugar until creamy.  Add flour and salt,  then  cocoa mixture, lastly baking powder and vanilla essence.  Bake in sandwich tins in moderate oven 180ºC  for 20-25 min.  Chocolate butter icing for filling and icing.

  

4.  SPONGE CAKE

125grm  margarine                                                 1¼ cups sugar

3 large eggs                                                            2 cups self raising flour

¼ teaspoon salt                                                       ½ cup maizena

1 teaspoon baking powder                                      2/3  cup milk

1 teaspoon vanilla essence

Cream sugar margarine until fluffy, then add the three eggs.  Sift together dry ingredients and add to mixture.  Now add milk and vanilla.  Divide mixture into greased patty pans or cake tins.  Bake in a pre-heated oven at 180ºC for roughly 25-30 min.

5.  APPLE CAKE

2 heaped tablespoons butter                                 ¾ cup sugar

2 eggs                                                                   1½ cups flour

2 teaspoons baking powder                                    ½ cup milk

Pinch salt                                                                few seedless raisins

1 tin pineapple (small)

Cream butter and sugar.  Add eggs one at a time.  Sift dry ingredients.  Add to above alternately with milk to which vanilla has been added.  Spread into greased dish.  Press in pieces of pineapples, add raisins  and nuts, and lastly sprinkle generously with cinnamon and sugar.  Bake in oven 180ºC for 30min.

 

6.  CHOCOLATE CAKE WITH OIL

DO EARLY TO COOL:  Pour ¾ cup boiling water over 2 rounded tablespoons of cocoa.  Cool.

MIX IN BOWL: 1 ¾  cups flour, 3 slightly rounded teaspoons baking powder.  1½ cups sugar, pinch of salt.

ADD TO COCOA MIXTURE AND BEAT:  ½ cup oil, 4 eggs yolks, 1 teaspoon vanilla.

Add cocoa mix to dry ingredients,  beat egg whites stiffly and fold into mixture.  Pour into  5cm x 20cm tins and bake ½ hour at 180ºC.  (do not oil tin).

7.  IN A HURRY CAKE

1 pkt tennis biscuits, a little milk, chocolate icing, chopped nuts.

Dip each biscuit into milk and place side by side on a plate, holding in place to form a loaf shape.  Ice with chocolate icing and sprinkle nuts on top.  Leave icing to set.  Cut and use.

8.  COCOA CAKE

COCOA MIX:  1 cup sugar, ½ cup cocoa, 1 cup sour milk.  Beat well together.

BUTTER MIX:  1 cup sugar, ½ cup butter, 2 eggs, 1 teaspoon vanilla essence.

Beat  butter until soft, add sifted sugar gradually and blend until creamy.  Beat eggs in one at a time, add essence and blend well.

FLOUR MIX:  2 cups cake flour (sieved before mixing) .  1 level teaspoon Bicarbonate of soda, pinch salt.  Add flour mixture to butter mixture alternatively with cocoa mixture.  Blend well.  Bake in greased 22cm tube pan (180ëC) for ± 1 hour.  Alternatively 2 greased sandwich tins for 35 minutes.

9  SACHERTORTE   

    50grm butter                                                      6 yolks of eggs

       220grm plain dark chocolate                                220grm icing sugar

       60grm cake flour                                                  60grm Maizena

     FILLING:  Small tine apricot jam (250grm)

     GLAZING:  150grm dark chocolate, knop of butter

   Cream the butter, add melted chocolate slowly.  Add yolks and icing sugar.  Stir for ½ hour until very creamy.  Add mixture of Maizena, flour and stiffly beaten egg whites.  Bake in cake tin, prepared with butter and flour, at low shelf at180ºC for about one hour.  When cold, slice in half.  Spread thinly, hot apricot jam in middle and on top.  Cover top and sides with chocolate glaze,

     CHOCOLATE GLAZE:  Melt chocolate in saucepan.  Add butter and stir well.  Cool slightly and coat cake top and sides (completely cover cake) .  Eat when cold.

10  CHOCOLATE CAKE

4 tablespoon butter                                               3½ tablespoons cocoa

¼ teaspoon salt                                                     1 teaspoon cinnamon

2 teaspoons baking powder                                  1 cup flour

6 tablespoons castor sugar                                   2 eggs

½ teaspoon vanilla essence                                  ½ cup milk

Cream butter and sugar well.  Beat in eggs 1 at a time.  Beat well.  Sift dry ingredients together.  Add to butter mixture, little by little, alternately with milk to bring to a soft mixture.  Add vanilla essence.  Divide into 2 greased sandwich tins, bake at 200ºC for 15-20 mins.

11  CHEAP BISCUIT CAKE

110grm margarine                                          1 tablespoon syrup

250grm biscuit crumbs                                   2 tablets chocolate

1 dessertspoon sugar- on 3 dessertspoons cocoa.

Mix all in bowl.  Press in sandwich tin and cool in fridge.  Cut and serve when ice cold.

12  SPICY FRUIT TEA RING

1 large egg (beaten)                                      2 ½ cups Royal baking mix (for this recipe see under “odds and ends”

1 cup fruit mince                                             ¼ cup sugar

1/3 cup milk

FRUIT MINCE:  Cook  together sultanas, currants, candied peel dates.

Blend baking mix and sugar.  Set aside a little of the egg, mix remainder with milk.  Add  liquid to dry ingredients, mix to soft dough.  Roll out 6mm thick in oblong shapes.  Spread with fruit mincemeat and roll up tightly lengthwise.  Bring ends together to form ring, place on greased 20 cm  layer tin.  Cut with scissors at intervals of about 25mm,not cutting clean through the roll.  Lay slices half open to show fruit filling, petal fashion.  Brush tops with beaten egg and bake in hot oven 215ºC for 20-25 mins.  Remove and while still hot, brush with water icing.

WATER ICING:  Mix one cup icing sugar into spreading mixture with a little cold water.  Add few drops vanilla essence.

13  MADEIRA CAKE

165grm butter or margarine                            ¼ teaspoon salt

165grm sugar                                                 1 teaspoon vanilla

220grm flour                                                  1 teaspoon baking powder

3 eggs                                                            ¼ to ½ cup water

Cream butter, sugar, yolk of eggs and vanilla.  Add flour, baking powder and salt.  Beat whites stiff and add.  Bake in a moderate oven for 1 hour.

14  FAIRY CAKES

Beat together :

½ cup oil                                                         ½ teaspoon vanilla

¾ water                                                           2 eggs

Sift together dry ingredients:

¼ teaspoon salt                                               2 teaspoon baking powder

¾ cup sugar                                                    1 ¾ cups flour

Add first mixture to dry ingredients.  Beat together.  Half fill cup cake cases with mixture and bake 215ºC for 10-15  mins.  When cold cut a slice from the top, slightly hollowing the centre of the cake.  Put ½ teaspoon strawberry jam in hollow, cover with sweetened whipped cream or butter icing, cut round slice in two and stand across the cake like wings.

14  FAIRY CAKES

165grm  flour                               2 teaspoons baking powder

55grm cornflour                           1 egg

110grm sugar                              pinch of salt

110grm butter or margarine

Grated rind of lemon or orange

Cream butter and sugar, add to beaten egg.  Fold in other ingredients.  Add a little water if  necessary.  Bake in case for 15 mins 190ºC.  make about one dozen.

15  CURRANT CAKES

3 cups flour                                                  1 cup butter or margarine

1 cup sugar                                                  1 cup currants

3 teaspoons baking powder                          ½ cup milk

Cream butter and sugar.  Add beaten eggs.  Then add milk, flour and baking powder mixed alternately.  Lastly add currants.  Add a few cherries if you like.  Bake in pattypans in slow oven 180ºC, for about 20 mins.