Motley Cake

A pretty, two-coloured cake which is ideal for a tea party or a children’s party, Motley

Cake is decorated with pink glace icing and zohite fondant flowers.

8 oz. plus

1 teaspoon butter

8 oz. sugar

6 eggs, separated

12 oz. flour

1 teaspoon baking powder

2 teaspoon vanilla essence

3 drops red food colouring

2 drops red food colouring

1 pint hot Glace Icing

4 oz. Fondant

Preheat the oven to moderate 350 F (Gas Mark 4, 180 C).

Using the teaspoon of butter, grease a 9-inch round cake tin. Set aside.

In a large mixing bowl, cream the remaining butter and the sugar together with a wooden spoon until the mixture is light and fluffy. Beat in the egg yolks, one at a time, beating constantly until the mixture is smooth.

Sift in the flour and baking powder, a little at a time, beating constantly.

In a large mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks.

With a metal spoon, carefully fold the egg whites into the flour mixture. Divide the batter equally between two medium- sized bowls. Stir the vanilla essence into one and the red food colouring into the other.

Using a tablespoon, drop a spoonful of the white mixture into the cake tin, then a spoonful of the pink mixture. Continue in this way until all the batter is used up. Smooth the batter down lightly with a flat-bladcd knife.

Place the cake tin in the centre of the oven and bake for 1| hours, or until a skewer inserted into the centre of the cake comes out clean.

Remove the cake from the oven and set aside for 15 minutes. Run a knife around the edge of the tin and turn the cake on to a wire cake rack to cool completely.

To maka the icing, in a small bowl beat the red food colouring into the glace icing with a wooden spoon.

When the cake is cold, pour the icing on to the top and, using a flat-bladed knife, spread it over the top and sides of the cake, covering it completely. Set the cake aside while you make the fondant flowers. a gives very pretty effect when cut. t

A tangy,fruity hors d’oeuvre, Moulded Peach Salad makes a very different and refreshing start to a meal.

Shape the fondant into small petal shapes and arrange them, in flower shapes, over the top of the cake. The cake is now ready to serve.

Mould

In cooking, a mould is a hollow receptacle in which food is cooked or chilled so that it retains the shape of the container when turned out.

Mould is also a fungus which grows on the surface of jams, cheeses, preserved fruits and other foods which come into contact with moist air. Mould on jams may be skimmed off since it in no way impairs the flavour. Some cheeses (such as ROQUEFORT) have mould deliberately introduced into them to give them flavour. Mould on cooked meat, however, means that the meat is stale and should be thrown away.

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