Cream butter and sugar, add eggs beaten and flavouring, mix baking powder, flour, and cornflour, and add to mixture; mix until quite light, drop in teaspoon lots on cold oven shelf, bake in quick oven; when cold, fasten together with jam.
SPONGE SANDWICH.
- 3 eggs
- 1 cup sugar (small)
- 1 cup flour (small)
- ½ teaspoon Edmonds’ Baking Powder
Beat eggs and sugar well, then add flour and baking powder mixed; bake in hot oven in sandwich tins.
SPONGE ROLL.
- 1 cup flour
- 1 tea cup sugar
- 3 eggs
- 1 teaspoon Edmonds’ Baking Powder
- 2 tablespoons cold water
Method.—Beat eggs and sugar till stiff and frothy, sift flour and baking powder, add water to eggs and sugar, then stir in the sifted flour and baking powder lightly and quickly, pour into greased tin, and bake in hot oven from 8 to 10 minutes. This recipe will also serve for a Jam Sandwich.
CHRISTMAS CAKE.
- 1 lb. butter
- 1 lb. currants
- 1 lb. raisins
- 1 lb. sultanas
- ¼ lb. mixed peel
- ¼ lb. almonds
- 4 breakfastcups flour
- 2 breakfastcups sugar
- 10 eggs
- 1 heaped teaspoon Edmonds’ Baking Powder
- Wine glass brandy
Beat butter to a cream, add sugar, then eggs one by one (unbeaten); mix baking powder with flour, and put in, then fruit dredged with flour. Brandy. Cook 4½ hours, moderate oven.