2 eggs.
¼-lb. castor sugar.
¼-lb. flour.
1 teaspoonful baking powder.
3-oz. butter.
Vanilla essence.
Beat the eggs, then add the sugar, flour, and baking powder, and lastly the butter, which has previously been melted in the oven.
72. Genoa Cake.
6-oz. butter.
½-lb. sugar.
4 eggs.
12-oz. flour.
8-oz. sultanas.
3-oz. candied peel.
Grated rind of a lemon.
3-oz. almonds.
1 tablespoonful milk.
3 teaspoonsful baking powder.
Cream the butter and sugar, add the beaten eggs and beat well. Add the flour and baking powder and beat about 10 minutes. Add the fruit, etc., mix well, and place in small bread tins. Blanch the almonds and cut in halves, and scatter over the top of the cakes, and bake about 1½ hours.
73. Fairy Baskets.
3-oz. butter.
¼-lb. castor sugar.
6-oz. flour.
2 eggs.
2-oz. cocoanut.
¼-pint cream.
A little jam.
Angelica.
Cream the sugar and butter, add the beaten eggs and flour, and mix well.
Fill some deep patty pans with the mixture and bake about 15 minutes.
When the cakes are cold, cut out the centres, spread the outside with a little jam, and decorate plentifully with cocoanut. Fill the centres with jam, and place whipped cream on the top. Cut the angelica into strips and arrange to form the handles.