Autumn Birthday or Anniversary Cake recipe

Autumn Birthday or Anniversary Cake

4 oz. (1 cup) self-raising flour, sifted
1 level teaspoon baking powder, sifted
4 oz. (1/2 cup) easy-cream margarine
4 oz. (1/2 cup) castor (granulated) sugar
2 large eggs

Chocolate Glace Fudge Icing
1 oz. (2 T) margarine
3 tablespoons (3 3/4 T) water
2 oz. (2 squares) plain (bitter) chocolate
6 oz. (1 cup) icing (confectioners') sugar, sifted
2 oz. (1/2 cup) blanched and chopped almonds

White Glace Icing
4 level tablespoons (5 T) sifted icing (confectioners') sugar
Few drops warm water

Pre-heat oven to moderate (350°F, Gas Mark 4). Brush an 8 in. sandwich tin (cake pan) with melted margarine and line the base with greased greaseproof (waxed) paper.
Place all cake ingredients into a bowl and beat with a wooden spoon until well mixed, about 3 minutes.

Transfer the mixture to the prepared tin (pan) and bake in the centre of the oven for 25-35 minutes or until well-risen, golden and firm. Leave in the tin (pan) for 5 minutes then turn out and cool on a wire (cake) rack. Place a leaf-shaped paper pattern on top of the cold cake and cut round to form a large leaf.

Chocolate Glace Fudge Icing: place the mar-garine, water and chocolate in a bowl standing over a saucepan of hot water. Leave until the chocolate has melted, stirring once or twice. Remove from heat, cool slightly, then beat in the sugar. Continue beating until the mixture is a coating consistency.

Pour over the cake and press the chopped almonds around the sides. Transfer to a cake board.

White Glace Icing: mix the sugar to a stiffish paste with warm water. With a writing tube and forcing bag, pipe lines on the cake to represent the veins of the leaf.

Chocolate Sandwich Cake recipe

Chocolate Sandwich Cake

5 oz. (1 1/4 cups) self-raising flour
1 oz. vanilla flavoured custard powder
(1/4 cup cornstarch + 1 teaspoon vanilla extract)
1 oz. (1/4 cup) cocoa powder
6 oz. (3/4 cup) butter or margarine (or mixture), softened
6 oz. (3/4 cup) castor (granulated) sugar
3 standard eggs
2 tablespoons (2 1/2 T) milk

Pre-heat oven to moderate (350°F, Gas Mark 4). Brush two 8 in. sandwich tins (cake pans) with melted fat. Line bases with rounds of greased greaseproof (waxed) paper.
Sift the flour, custard powder (cornstarch) and cocoa together twice. Cream the butter or margarine and sugar together until light and fluffy, then beat in the whole eggs, one at a time, adding a dessertspoon (tablespoon) sifted dry ingredients with each. (If using cornstarch, beat in 1 teaspoon vanilla extract with the egg.) Fold in half the remaining flour mixture with a large metal spoon, stir in the milk then fold in the remaining flour.

Divide equally between the prepared tins (pans) and bake in the centre of the oven for 30-35 minutes or until well risen and firm. Leave in the tins (pans) for 5 minutes, then turn out on to a wire (cake) rack. When cold, sandwich together with chocolate butter cream.

Chocolate Butter Cream
3 oz. (1/2 cup) icing (confectioner's) sugar
1 level dessertspoon (1 T) cocoa powder
2 oz. (1/4 cup) butter
1/2 teaspoon vanilla essence(extract)
1 dessertspoon (1 T) hot water

Sift the sugar and cocoa together, then cream with the butter till light in texture and pale in colour. Add the vanilla essence (extract) and water and beat in thoroughly.