Home Made Cakes
The Australian Sugar Glider
The Sugar Glider can be found in a wide area range across Australia. The glider with it's membrane connected finger to ankle, and long bushy tail, thus allowing it to "fly" between branches and trees. Sleeping by day and active at night the glider lives in nests hollow trees giving birth to pairs of young ones, which live in the mother's pouch. Their adult body height ranges up to 21cm.
OLD HOME MADE CAKES & TREATS
A Delicious Selection of Old Style Australian Cakes
Tea Cake, Date Rollettes, Rollettes, Viennese Style Cream Roses, Doughnuts, Tea Cakes, Kisses, Australian Lamingtons, Meringues, Fudge Cake, Gingerbread, Ginger Sponge, Honey Rolls, Honey Sponge Roll, Honey Sponge, Marshmallow Chocolate Sponge, Parisian Cake, Peach Blossom Cake, Rainbow Cake, Sand Cake, Peach Cakes, Strawberry Short Cake, Wreath Cake, Balmoral Tartlets, Bramble Cakes, Coffee Kisses, Kidney Potatoes, Foundation Cake Mixture, Arrowroot Sponge, Chessboard Cake, Chocolate Sandwich, Cinnamon Sponge, Peaches, Cinnamon Roll, Orange Slice, Sponge Cake, Australian Pavlova, Easy Plain Cake and Old Time Sponge Cake with many more available in our exclusive Supporter's Section
Helpers
1 gill = 1/2 cup
Scant = Not quite full measure
Unless specified otherwise, all temps are in Fahrenheit
Flour = Unless otherwise stated, "flour" refers to plain flour.
All oven temperatures are based on the standard wood oven, gas oven and electric oven.
Special Recipes
Old Handy Hints & Ideas
Tea Cake
Ingredients
1/2 cup butter
1 cup sugar
2 eggs
1 1/2 cups flour
1 teaspoon baking powder
salt
1/2 cup milk
1/2 teaspoon vanilla
icing sugar
Method
Cream butter and sugar, beating till light and soft, add unbeaten eggs one at a time, beating well each time, sift flour, baking powder, and salt, and add alternately with the milk and vanilla, beat well and turn into a shallow greased tin, bake 30 minutes in moderate oven (375oF). Allow to cool down very slightly, and while still hot dust well with icing sugar, cut into squares and serve while warm.
Date Rollettes
Ingredients
1/4 1b butter
1/2 1b sugar
2 eggs
Few drops vanilla essence
Enough flour to make a stiff dough
salt
1 cup dates
Method
Mix butter and sugar (do not beat), add unbeaten eggs, then vanilla, flour, and salt, roll about 1 teaspoon round each date, bake in a slow oven about 30 minutes.
Prevent Cakes Becoming Stale -Put a thick slice of bread in the crock or tin in which the cakes are kept, and renew it every third day.
Rollettes
Ingredients
3 eggs
8 level tablespoons sugar
8 level tablespoons flour
Little jam
2 level teaspoons baking powder
2 tablespoons hot water
Method
Beat yolks and whites separately till stiff, then beat together, add sugar and continue beating till thick. Stir in sifted flour and baking powder, mixing very lightly, add hot water. Pour into 3 Swiss roll tins measuring 10 inches by 8 inches, lined with greased paper and with sides greased, bake in a moderate oven about 8 minutes, lay a paper sprinkled with sugar over a damp cloth, and turn cake out on to this. While hot, quickly cut off edges of cake, roll up from each end to centre, then unroll, spread with warm jam, roll up again from each end to centre, when cold cut into 2 ˝ inch rolls.
Stuffed Monkeys
Ingredients
1/2 lb butter or lard and butter mixed
1 cup sugar
2 cups flour
1 teaspoon cream of tartar
little milk
1/2 teaspoon bicarbonate of soda
1 teaspoon mixed spice
1 teaspoon cinnamon
1 egg
Mince Filling
1 lb sultanas
1/2 lb currants
1/4 lb candied peel
nutmeg
spice
1/2 lb chopped suet
4 apples (grated)
lemon juice
brandy
1 cup sugar
mince all together
Method
Cream butter and sugar, sift flour with cream of tartar and bicarbonate of soda, add spice and cinnamon, add well beaten egg and a little milk if required, mix well, roll out and cut into biscuit shapes, putting Christmas mince between. Mince is made by mixing ingredients under that heading together. Sprinkle with nutmeg and sugar and bake 15 minutes.
Viennese Cream Roses
Ingredients
1/2 lb butter
2 oz. icing sugar
vanilla essence
1/2 lb flour
A few cherries
Method
Cream butter and icing sugar, then add vanilla and flour, place mixture in bag and large rose or cream pipe, and press each rose flat as it is formed, to keep it thin, decorate with cherry in centre, bake in a moderate oven for 10 minutes but do not brown.
Caramel for Colouring- Put 1/4 lb sugar into a saucepan, and heat until it goes very brown. Pour over it 1/4 pint water and stir till it boils and all the sugar is dissolved. Strain, and when cold, put into a wide-mouthed bottle. Cork well and keep for colouring soup, gravy, etc.
Doughnuts
Ingredients
1/2 lb flour
2 teaspoons baking powder
1/8 teaspoon salt
1/4 teaspoon nutmeg
2 oz. butter
2 oz. sugar
2 eggs
About 1/2 gill milk
A little castor sugar
1 lemon
Method
Sift flour, baking powder, salt, and nutmeg, rub in butter, add sugar, then well beaten eggs, and sufficient milk to mix into a soft dough, turn on to a floured board, roll out 1/2 inch thick, cut into rings with a doughnut cutter or 2 cutters, French fry till doughnuts are a golden brown, sprinkle with castor sugar and serve hot with slices of lemon. NOTE: This mixture makes about 15 doughnuts.
Tea Cakes
Ingredients
6 lumps loaf sugar
1 orange
3 oz. butter
6 oz. flour
pinch salt
1 1/2 teaspoons baking powder
1 teaspoon sugar
1 egg
1/2 gill milk
Method
The oven should be heated to 500oF (very hot), rub butter into sifted flour, baking powder, salt, and the 1 teaspoon sugar, bind to a stiff dough with beaten egg and milk and add grated rind of 1 orange, roll out 1/2 inch thick, soak loaf sugar in juice of 1 orange, cut dough into rounds, and put some of the loaf sugar on top of each round, bake 8 to 10 minutes.
Kisses
Ingredients
1/2 lb butter
1/2 1b sugar
4 eggs
1/2 lb flour
1/2 lb cornflour
pinch salt
1 teaspoon baking powder
Method
Beat butter and sugar to a cream, add well beaten eggs, stir in lightly the sifted flour, cornflour, salt, and baking powder. Place in teaspoonfuls on a greased tin, bake in a moderate oven for about 15 minutes. When cold join with jam, cream, or icing and sprinkle with icing sugar.
CLEANING FLUID-2 oz of ammonia, 2 oz of white Castile soap, 1 oz of alcohol, 1 oz of glycerine, 1 oz of ether, 2 1/2 quarts of hot water.
Method: Cut the soap into fine shavings and put on the stove to melt in a quart of water. As soon as it is thoroughly melted, add the rest of the water and when nearly cold, stir in the other ingredients. Bottle and cork tightly. To sponge a dress, add a little more than a cupful of cold water to a cup of the fluid, and mix thoroughly before using. This fluid will remove grease spots from carpets, coats or any other woollen textures, also paint from furniture or ink from paint. When the spots are very bad, use undiluted. Rub it on with a piece of cloth or flannel. This fluid will keep for an indefinite period and is a most excellent recipe. (From old pages)
Australian Lamingtons
Ingredients
3 eggs
scant teacup honey
1 teacup self-raising flour
pinch salt
1 dessertspoon cold water
Icing:
2 egg whites
1 scant teacup icing sugar
3 teaspoons cocoa
coconut
Method
Beat whites of 2 of the eggs with honey till stiff, beat the 2 yolks well with the remaining egg, mix gently into egg white and honey mixture, fold in flour sifted with salt, mix water in lightly, bake in well greased baking dish in a moderate oven. For icing, beat egg whites till stiff, fold in icing sugar sifted with cocoa, cut cake into squares, coat with icing and roll in coconut. NOTE: These cakes will keep well
Australian Lamingtons
Ingredients
1/2 lb butter
1/2 lb sugar
3 eggs
3/4 lb flour
1 teaspoon cream of tartar
pinch salt
3/4 cup milk
1/2 teaspoon bicarbonate of soda
essence vanilla
warm chocolate icing
coconut
Method
Cream butter and sugar, add well beaten eggs, add flour, cream of tartar, and salt sifted together, lastly add milk with soda dissolved in it, and essence of vanilla. Place on a flat tray lined with greaseproof paper, bake in a moderate oven 30 to 40 minutes. When cold cut into small squares, dip each square into thin warm chocolate icing, roll in coconut and allow to set.
Meringues
Ingredients
3 egg whites
4 oz. crystal sugar
4 oz. castor sugar
Method
Beat egg whites till frothy, add crystal sugar and beat till stiff, fold in castor sugar, bake in a slow oven (300oF), till crisp.
To Wash Clothes-To every 2 1/2 gallons of water allow 1 lb yellow soap and 1 tablespoon kerosene. Boil this together for 1/2 an hour in the copper. When it is lukewarm put the linen in and soak all night. In the morning light a small fire underneath and bring the contents slowly to a gentle boil, which must be kept up for ˝ an hour. Remove the linen, wring it out, and then wash a little in the usual way and rinse well. Unless the clothes are very dirty they will hardly need any rubbing at all. Only white clothes must be treated in this way.
Fudge Cake
Ingredients
1/4 lb butter
1 small cup sugar
1 egg
1 teaspoon vanilla essence
1 small cup water
1 1/2 cups self-raising flour
2 heaped tablespoons cocoa
Icing
1 cup brown sugar, 1 dessertspoon butter, 3 tablespoons water
Method
Beat butter and sugar to cream, add beaten egg and essence, add water and flour sifted with cocoa alternately, and bake in a moderate oven for 30 minutes. For icing, mix sugar, butter, and water and boil 4 minutes, beat till thick, pour over cake.
Gingerbread
Ingredients
1/2 cup butter
1/2 cup sugar
1 egg
1 cup honey
2 1/2 cups sifted flour
1/2 teaspoon salt
1 1/2 teaspoons bicarbonate of soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1 cup hot water
Method
Cream butter and sugar and add beaten egg, add honey, then flour, soda, cinnamon, ginger, cloves, and salt (sifted together), lastly add water. Beat till smooth, bake in a well greased tin in a moderate oven for 30 minutes.
Ginger Sponge
Ingredients
1/4 cup butter
1/4 cup sugar
1 egg
1/2 cup honey
1 1/4 cups flour
1/4 teaspoon salt
3/4 teaspoon bicarbonate of soda
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon cloves
1/2 cup hot water
Filling
2 tablespoons butter
2 tablespoons honey
vanilla essence
Method
Cream butter and sugar, and add beaten egg. Add honey, then add flour, soda, cinnamon, ginger, cloves, and salt (sifted together), add hot water. Beat till smooth, pour into well greased tins, and bake in a moderate oven for 30 minutes. For filling, mix butter, honey, and vanilla essence together and beat to a cream.
To Clean Copper Pans - 2 tablespoons of strong vinegar, and 1 tablespoon of salt. Rub the pan with mixture with a piece of flannel. Wash in clean hot water, and dry thoroughly. (From old pages. Interest piece only)
Honey Rolls
Ingredients
1 tablespoon butter
1 1/2 scant tablespoons honey
1 egg
1/3 cup milk
2 teacups self-raising flour
pinch salt
Method
Cream butter and honey, add egg, and beat, add milk, and lastly flour sifted with salt, roll out 1/2 inch thick on floured board. Cut out with tumbler and fold over in halves, bake in a moderate oven on a greased baking dish for 15 minutes.
Honey Sponge Roll
Ingredients
3 eggs
1/2 cup sugar
1/2 cup arrowroot
2 heaped teaspoons flour
1 teaspoon cream of tartar
1/2 teaspoon bicarbonate of soda
1 teaspoon spice
1/2 teaspoon cinnamon
1 tablespoon honey
Method
Beat eggs and sugar 15 minutes, add arrowroot, flour, cream of tartar, bicarbonate of soda, spice, and cinnamon (sifted together twice), add honey, pour into a well greased tin, and bake 20 minutes in a moderate oven.
Honey Sponge
Ingredients
3 eggs
1 scant teacup honey
1 teacup self-raising flour
pinch salt
dessertspoon cold water
Filling
2 tablespoons butter
2 tablespoons honey
vanilla essence
Method
Beat whites of 2 of the eggs with honey till stiff, beat the 2 yolks with the remaining egg, then gently stir into egg white and honey mixture, fold in flour sifted with salt, then mix water in lightly. Bake in two well greased sandwich tins in a moderate oven for 20 minutes. For filling, mix butter, honey, and vanilla essence and beat to a cream.
Marshmallow Chocolate Sponge
Ingredients
3 oz. melted chocolate
2 cups brown sugar
1 cup milk
1 egg yolk
1 teaspoon vanilla
1/4 cup butter
2 eggs
2 cups self-raising flour
1/4 teaspoon salt
1 small teaspoon baking soda
1 tablespoon boiling water
2 eggs.
Marshmallow Filling and Frosting:
2 cups sugar
1/2 cup water
1/8 teaspoon cream of tartar
whites of 2 eggs
1/2 teaspoon vanilla
1 cup quartered marshmallows
Method
In a saucepan blend melted chocolate, half brown sugar, and half milk and stir till sugar is melted. When hot, add egg yolk beaten with 1 tablespoon cold milk, cook a moment longer, allow to cool and add vanilla. Cream butter with remaining half of brown sugar, add yolks of 2 eggs, sift flour with salt and add it and milk alternately, add soda dissolved in boiling water, then cooled chocolate mixture. Lastly fold in stiffly beaten whites of 2 eggs, bake in sandwich tins in a moderate oven for 20 minutes. For icing, boil sugar, water, and cream of tartar till the mixture threads when dropped into cold water, add mixture slowly to stiffly beaten egg whites and flavour with vanilla; beat till thick and fold in marshmallows; fill sponge with some of mixture and spread remainder all over cake.
Cream Cheese - Put about a pint of cream into a very clean wet cloth. Tie it up and let it hang in a cool place for 2 days. then take it from the first cloth and put into a mould lined with a fresh cloth. (A fig box with the top and bottom knocked out, answers for this.) Put a weight on it and keep it pressed for 2 or 3 days, turning it twice daily.
Parisian Cake
Ingredients-Short Crust
3 oz. butter
6 oz. self-raising flour
1 egg yolk
squeeze lemon juice
water, raspberry jam
Ingredients-Topping
2 egg whites
3 oz. castor sugar
4 oz. chocolate cake crumbs
2 oz. coconut
little lemon juice
2 dessertspoons raspberry jam
Method
Make short crust with ingredients set out under that heading. Line a flat tin and spread with raspberry jam. Make topping by beating egg whites stiffly with castor sugar, and folding in other ingredients, spread over pastry and bake in a moderate oven for 20 minutes. Ice with warm coffee or lemon icing and decorate with walnuts or cherries. Stores very well.
Peach Blossom Cake
Ingredients
1/4 lb butter
1/4 lb sugar
1/2 cup milk
1/2 lb flour
1 teaspoon cornflour
3 eggs
2 teaspoons baking powder
essence
cochineal
pink icing
coconut
Method
Beat butter and sugar to a cream, add milk, add sifted dry ingredients. Fold in stiffly beaten egg whites, pour half mixture into prepared tin, leaving a space in the middle. Colour remaining half of mixture with cochineal and pour into centre, bake in a moderate oven about 30 minutes. Allow to cool, spread with pink icing then sprinkle over with the coconut.
Rainbow Cake
Ingredients
3/4 lb butter
3/4 lb sugar
4 eggs
3/4 cup milk
1 lb flour
1 teaspoon cream of tartar
vanilla essence
1/2 teaspoon bicarbonate of soda
cochineal
2 tablespoons chocolate
jam
plain icing
crystallised cherries
angelica
Method
Cream butter and sugar, add well beaten eggs gradually and beat well, add milk, flour, cream of tartar and bicarbonate of soda sifted together, add vanilla essence. Mix lightly, divide into three, leave one portion plain, add cochineal to section portion and grated chocolate to third. Pour into 3 greased sandwich tins, bake in a moderate oven 12 to 15 minutes. When cool join together with jam, cover with warm icing and when nearly set decorate with cherries and angelica.
Access Hundreds of Extra old Aussie recipes
Sand Cake
Ingredients
1/2 lb butter
1/2 lb sugar
4 eggs
1/2 lb arrowroot
1/2 teaspoon bicarbonate of soda
1 teaspoon cream of tartar
Method
Beat butter and sugar to a cream, add well beaten yolks, add sifted dry ingredients, fold in stiffly beaten egg whites, beat 10 minutes. Bake in a moderate oven for 40 minutes.
Cure For Diarrhoea-40 drops of oil of peppermint, 80 drops of laudanum, 1/2 pint brandy. Mix together. Take 1 tablespoonful in the same quantity of water; repeat the dose in 10 minutes. If the symptoms are not relieved, continue taking the medicine at intervals of half an hour. For adults only. This remedy has been successfully used for English cholera. (From old pages. Interest piece only)
Peach Cakes
Ingredients
2 dozen small cakes baked in gem irons
3/4 cup soft vanilla butter icing
1 packet of raspberry jelly
2 cups desiccated coconut.
Method
When cakes are cool, split and spread with a little icing. Make jelly with a little less water than usual and allow to stand in the fridge until beginning to set. Dip cakes in jelly one at a time then roll in coconut. Allow to set firmly in the fridge but do not store there as cakes become hard.
Strawberry Short Cake
Ingredients
1/4 lb butter
2 oz. sugar
1 egg
3 oz. flour
1 1/2 oz. cornflour
1 teaspoon baking powder
Ingredients-Filling
1 1/2 oz. melted butter
strawberries
1 gill cream
Method
Beat butter and sugar to a cream, add well beaten egg, lastly add flour, cornflour, and baking powder sifted together, place in greased 8 inch sandwich tin and bake 15 to 20 minutes. Turn out carefully, and allow to cool, split in half, pour melted butter over one half, then half the cream and half the strawberries, place other portion of cake on top, and spread remainder of cream over it, decorate with whole fresh strawberries.
Peaches or bananas may be substituted for the strawberries.
CURE FOR DRUNKENNESS-Sulphate of iron, 5 grains; magnesia, 10 grains; peppermint water, 11 drachms; spirits of nutmeg, 1 drachm. Dose: 1 teaspoon to be taken in a wineglass of water twice a day. Highly recommended. (From old pages. Interest piece only)
Wreath Cake
Ingredients
1 lb plain flour
1/2 teaspoon salt
1 dessertspoon sugar
1 oz. compressed yeast
1 1/2 oz. butter
1 3/4 gills milk
1 egg
Extra Ingredients
1/4 lb sugar
1/4 lb butter
1/4 lb raisins
1/2 teaspoon spice
1/4 lb mixed peel
1/2 teaspoon cinnamon
Glaze
2 tablespoons sugar
2 tablespoons water
Method
Sift flour and salt together into warm basin and warm it, beat sugar and yeast till creamy, melt butter in saucepan, then add milk and warm. Beat egg, pour into milk and butter, then mix this with yeast and sugar, make a well in centre of flour, pour mixture in, and mix well together. Knead well on lightly floured surface, return to basin and set aside to rise in a warm place for 50 minutes, turn on to lightly floured surface and knead. Press into a long piece, mix together the items under the heading "Extra Ingredients" and spread on centre of dough, fold over sides and roll like a rope, place in greased wreath cake tin and bake in a hot oven 30 minutes. For glaze, boil sugar and water together 3 minutes and brush over wreath cake while still hot.
Balmoral Tartlets
Ingredients
1/2 lb short crust
2 oz. butter
2 oz. castor sugar
2 eggs
2 oz. cake crumbs
1 oz. candied peel
few cherries
1 oz. cornflour
Method
Mix short crust, roll out, cut into rounds and line grease patty tins. Cream butter and sugar, stir in yolks of eggs, cake crumbs, candied peel, cherries, and cornflour, stir in lightly stiffly beaten whites of eggs. Fill cases with mixture, decorate with strips of pastry and bake in a moderate oven 15 to 20 minutes.
Bramble Cakes
Ingredients
3 eggs
1/4 lb flour
1/2 teaspoon cream of tartar
1/4 teaspoon bicarbonate of soda
1 tablespoon milk
1 tablespoon butter
1 gill cream
Small amount or black currant jelly
pale pink warm icing
Small amount royal icing for ornamenting
Method
Beat eggs and sugar till thick, then add sifted flour and cream of tartar, stirring in lightly, dissolve bicarbonate of soda in heated milk and butter, and stir into mixture Bake in a moderate oven in a flat greased tin about 20 minutes. When sponge cake is cold cut into small rounds with a plain cutter and slice each round in halves, take a piece out of centre. Whip cream, red currant jelly and a little sugar together, place in centre and replace the top, cover with pale pink warm icing, ornament in a fancy pattern round the edge with royal icing.
Coffee Kisses
Ingredients
1/4 lb butter
3 oz. sugar
1 egg
1 tablespoon coffee essence
1/2 lb self-raising flour
Filling
1 tablespoon butter
1 tablespoon sugar
coffee essence
Method
Beat butter and sugar to a cream, add well beaten egg and essence, stir in flour, place in teaspoonfuls on a greased tin and bake in a moderate oven 8 to 12 minutes, make coffee filling by beating the butter, sugar, and coffee essence to a cream, join kisses together with this filling and sprinkle with icing sugar.
TO POLISH STEEL, FENDERS, FIRE-IRONS, etc. - Powder some bath-brick, and make it into a paste with turpentine. Apply to the steel with a piece of flannel and polish with a clean soft duster or flannel. This is an excellent recipe for cleaning fire irons that have been neglected. (From old pages. Interest piece only)
Kidney Potatoes
Ingredients
1 flat sponge cake
some smooth jam
1/2 lb almond paste
white of 1 egg
2 oz. grated chocolate
few blanched almonds
Method
Make sponge cake, cut into small rounds and join them together with jam, make almond paste and cut it into as many pieces as there are cakes, roll out and brush lightly with white of egg, cover cakes with paste, making them into the shape of potatoes, brush over with white of egg and roll in grated chocolate, make small holes with skewers and insert strips of almond to represent eyes.
Too Salty -If soups, stews or casseroles become to salty, add raw potato or more raw potato, and they will absorb the salt.
Foundation Cake Mixture
Ingredients
1/2 lb butter
3/4 lb sugar
6 eggs
1 small cup milk
1 lb self-raising flour
1/4 teaspoon salt
Method
Beat butter and sugar to a cream, add egg yolks and beat till thick, add milk, then sifted flour and salt, fold in stiffly beaten egg whites. Put in greased tin and bake in a moderate oven for approximately 40 minutes.
Arrowroot Sponge
Ingredients
3 eggs
1/2 cup sugar
1 tablespoon flour
1/2 cup arrowroot
1 teaspoon cream of tartar
1/2 teaspoon bicarbonate of soda
1 tablespoon honey
Filling
2 tablespoons butter
2 tablespoons sugar
2 tablespoons boiling water
2 tablespoons milk
Method
Beat eggs and sugar together well, add flour, arrowroot, cream of tartar, and bicarbonate of soda, then honey. Pour into well-greased tins and bake in a moderate oven for 20 minutes. For filling, beat butter and sugar to a cream, add boiling water and beat well, then slowly beat in milk, drop by drop.
Chessboard Cake
Ingredients
1/2 lb butter
1/2 lb castor sugar
vanilla essence
4 eggs
1/2 lb flour
1/2 teaspoon baking powder
pinch salt
1 oz. chocolate
jam
almond paste
3/4 lb pale pink warm icing
Method
Beat butter and sugar to a cream, add vanilla, add well beaten eggs. Sift together flour, baking powder and salt and stir in lightly. Halve mixture, adding grated chocolate to one half, place both halves on greased chessboard tins and bake in a moderate oven about 20 minutes, when cool, cut in half, then cut each half in three, join together with jam or lemon cheese in alternative layers in alternate colours, to form a chessboard, make almond paste and roll out thinly, brush cake over with white of egg and cover with almond icing, rolling to make it smooth and even, pour pale pink warm icing over and allow to set, then decorate with royal icing, using a bag with a pipe to decorate.
Chocolate Sandwich
Ingredients
1/4 lb butter
1/4 lb castor sugar
3 eggs
1/2 lb plain flour
1 level teaspoon cream of tartar
pinch salt
1/4 teaspoon bicarbonate of soda
1/2 cup milk
1 dessertspoon cocoa dissolved in a little boiling water
Filling
1 tablespoon butter
1 dessertspoon cocoa
4 tablespoons icing sugar
vanilla essence
1 teaspoon milk
Icing
1/2 lb sugar
1 dessertspoon cocoa
1 1/2 tablespoon boiling water
vanilla essence
Method
Cream butter and sugar, add well beaten eggs, then sifted flour, cream of tartar, bicarbonate of soda, and salt. Mix milk with dissolved cocoa and add to cake. Bake in greased sandwich tins in a moderate oven for 20 minutes. Mix filling with listed ingredients and fill cake when cool. Make icing with listed ingredients, cover cake and allow to set.
Mashed potatoes too runny? Add a little dried potato powder as required.
Cinnamon Sponge
Ingredients
4 eggs
1 cup sugar
1 cup flour
1 teaspoon cream of tartar
1/2 cup milk
1/2 teaspoon bicarbonate of soda
1 teaspoon cinnamon
1 teaspoon cocoa
1 teaspoon butter
Vienna icing
lemon icing
pinch salt
Method
Beat eggs and sugar until light and foamy, add sifted flour and cream of tartar and mix in lightly. Pour hot milk onto soda, cinnamon, cocoa and butter and stir into the mixture. Pour into greased sandwich tins, bake in a moderate oven 20 minutes. When cool fill with Vienna icing, ice with warm lemon icing.
Peaches
Ingredients
1/4 lb butter
1/4 lb sugar
3 eggs
1/2 cup milk
1/2 lb flour
1 teaspoon baking powder
pinch salt
jam
cream
1 packet strawberry jelly crystals
Method
Cream butter and sugar, add well beaten eggs, add milk, stir in sifted flour, baking powder, and salt lightly. Bake in gem irons in a fairly hot oven. When cold scoop out centre of each, fill with jam and whipped cream, and join two together, dissolve a small amount of strawberry jelly crystals and glaze cakes, roll in dry crystals, garnish with peach leaves and serve.
Cinnamon Roll
Ingredients
1/2 lb self-raising flour
2 oz. Butter
1 teaspoon cinnamon
1 small cup milk
Method
Sift flour, cinnamon, spice and salt, Rub butter in lightly. Beat egg and sugar well and add milk, Add to dry ingredients and mix into soft dough, Half fill two greased nut roll tins and bake in a moderate oven 30 to 40 minutes.
Orange Slice
Ingredients
1 lb milk coffee biscuits
1 tin condensed milk
grated rind of 1 orange
1/2 lb butter
1 cup coconut
Method
Crush biscuits and add condensed milk, melted butter, coconut and orange rind. Press into flat tin and ice with orange icing. Refrigerate to set.
After boiling your fresh vegetables for a meal, retain the water to use with your favourite gravy mix or home made gravy recipe. A flavour filled and nourishing gravy. Will store in a sealed glass container in fridge for around 5 days or freeze for longer storage. * Do not use waters from strong tasting vegies such as cabbage, brussel sprouts, etc.
Sponge Cake
Ingredients
6 eggs
1 cup sugar
1 1/2 cups flour
2 teaspoons baking powder.
Method
Beat yolks, sugar, and a tablespoon hot water together till creamy. Add whites well beaten, lastly flour and baking powder. Bake in hot oven for 20 minutes.
Australian Pavlova
Ingredients
4 egg whites at room temperature
1 cup castor sugar (granulated)
1 teaspoon vinegar
1 tsp cornflour
1 tsp vanilla essence.
Method
Preheat oven to 250 degrees F. With an electric mixer beat the egg whites until soft peaks form then gradually add the sugar. Beat until firm. Add the cornflour, vinegar and vanilla. When combined, turn out into a flat tray that has been greased and dusted with cornflour. Try a circular shape with slightly more mixture at the edges, so that it may be served by placing fruit and cream in the centre depression. Cook in a pre-heated, cool (250 deg. f) oven for one hour. When cooked, turn the oven off, leave the oven door slightly ajar, and allow to cool slowly in the oven. This slow cooling works to prevent the loss of too much height. Serve cold, with whipped cream and fresh fruit pieces, strawberries, pineapple, mango, etc.
Easy Plain Cake
Ingredients
1 cup fresh cream
3/4 cup sugar
teaspoon salt
vanilla and lemon essence
2 eggs
1 1/2 cups self raising flour.
Method
Beat cream, sugar, salt, and essence until fairly thick, add eggs one at a time and beat well, then sift in flour and thoroughly mix. Bake in a greased loaf tin in a moderate oven for 40 minutes.
Old Time Sponge Cake
Ingredients
Four eggs
one cup of flour (sifted)
one cup of sugar
The juice of half a large lemon
The grated rind of a lemon.
Method
Beat the whites of the eggs until they are stiff and dry, then add the sugar, beating well; then add the well-beaten yolks; then the rind and juice of the lemon. Stir in, very lightly, the sifted flour. Bake in a moderate oven for 30 minutes or until golden brown.
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