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4 THE OSHAWA TIMES, Tuesday, June 28, 1960 AN ELEGANT CAKE OF RICH FLAVOR A Classic French Confection Gateau Helene Rum-Cream Filling Owning a classic French recipe is something like possessing a rare treasure. As time goes by, it improves with use and increases in value. This authentic recipe for | Gateau Helene is French in origin | and classic by reputation. And it produces a cake of melting tex-| ture, of rich flavor, of elegant simplicity. Somehow, all of the ingredients of Gateau Helene seem to have a delicately balanced affinity for | one another. Rum flavoring is used in the cake batter and | cream filling, and the whole cake | is soaked in a magnificent cof- fee-rum syrup. This, most likely, | accounts for its delectable har- mony. Then, the top of the cake is tastefully decorated with golden apricet preserves and whipped cream--achieving the final touch of perfection. GATEAU HELENE Cake Batter: 2 eggs ¥% teaspoon salt 1 cup sugar teaspoon rum flavoring 1% eup milk tablespoon butter or margarine cup sifted flour teaspoon baking powder 1 3 1 1 Beat eggs until thick and light. Beat in salt, sugar and flavor- ing. Heat milk and butter to boil- ing point; beat in. Mix and sift flour and baking powder; beat in. Turn into greased and floured | layer eake pan 9 inches in diameter and 1% inches deep. Bake in moderate oven, 350 de- grees, 35 to 40 minutes. Remove from pan. Spoon all the Coffee- Rum Syrup slowly over entire surface of warm cake. Let stand | until cold. Split carefully into 2 | layers; fill with Rum-Cream Filling, Garnish top with whipped cream (put through ribbon tip of pastry tube) ard apricot vpre- serves, COFFEE-RUN SYRUP Combine 1 cup sugar and 1 cup strong coffee; stir over low heat until sugar dissolves, Boil 3. min- utes; cool. Add Y% cup rum. RUM-CREAM FILLING 1/3 cup sugar Ys cup flour 3s teaspoon salt * 1 cup milk 2 egg yolks, or 1 whole slightly beaten -egg 1 teaspoon rum Combine sugar, flour and salt Let Betty Haydl advise you when furnishing or redecorat- ing your home . . . she has had the experience of decorating many beautiful homes in Oshawa since opening in 1958 at 15 King Street East. There skilled is no extra charge for her services when you shop for drapery, furniture and broadloom ot Betty Haydl's. Botty Haydl INTERIOR DECORATOR 15 KING ST. EAST RA 5-2686 in top of double boiler. Add milk; | Cakes CHRISTMAS CAKE Mix the following fruit and let stand overnight. 2 cups seedless raisins cup seeded raisins cup currants cups chopped citron peel cup chopped lemon peel cup halved candied cherries eup diced candied pineapple cup fruit juice cup butter (or margarine be used) cups brown sugar (packed) eggs cups all-purpose flour tsp. baking powder tsp. salt 4 oz. pureed apricots 1% cups blanched almonds Method: Cut almonds in slivers and toast lightly under broiler. Cream butter, add sugar and eggs. Sift together dry in gredients, and add pureed apri- cots and almonds. Pour over fruit and mix well. Pour into three Christmas cake tins which have been lined with two layers of greased brown paper. Bake at 275 deg. F. for 3 to 4 hours. Place cookie sheet containing hot water in oven while cake is baking, Mrs. H. Delaney, Dr. Robt. Thornton H-S. Assoe. QUEEN ELIZABETH CAKE 1 egg beaten 1% cups flour 1 cup dates Ya cup shortening cup white sugar cup boiling water tsp. baking soda tsp. baking powder tsp. vanilla Ys tsp. salt Cook dates in the water while preparing the batter. Add soda to dates just before adding to the batter. Bake in 10" x 12" pan in 325 deg. oven for 30 minutes. Topping Po cup brown sugar cup coconut tbsps. butter or margarine tbsps. cream or homogenized milk Combine ingredients and bo#l 3 minutes. Pour over cake when it comes from oven. Return to oven and brown. Mrs. Chris Barchard, Newcastle United Church WA, 1 1 1 1 1 - 3 stir over low heat until thickened. Cook over hot water, covered, 10 minutes. Add a little of the hot mixture to egg yolks; combine with remaining hot mixture. Cook 2 minutes longer, stirring con- stantly. Chill. Add rum. SPONGE CAKE egg yolks egg. whites cup white sugar, sifted twice tbsp. lemon juice % tsp. lemon rind cup flour % tsp. salt Method: Beat egg whites till stiff. Add half sugar. Beat egg yolks till thick, add half sugar and flavoring, fold yolk mixture into egg whites. Sift flour four times. Add flour to egg mixture folding only enough to mix. Bake in a large tube pan 25 - 30 min- utes in 350 deg. oven. 6 6 1 1 1 CHOCOLATE CAKE 1% cups sifted cake flour 1% tsps. soda 1 tsp. salt 1% cup cocoa 2/3 cup cooking oil 1 cup buttermilk (or milk) 1 tsp. vanilla 2 eggs 1% cups white sugar Sift together, flour, soda, salt and cocoa, add oil, buttermilk and vanilla, Beat until it forms very smooth batter. In a separate bowl, beat eggs until thick and foamy, gradually add sugar and continue beating until well blend- ed. Fold egg and sugar mixture thoroughly into batter. Pour into 2 waxed paper lined 8-inch pans. Bake in moderate oven, 350 deg. for 35 to 40 minutes, Mrs. Arthur Joynt, Dr. Robert Thornton H-S Assoe. at special occasion. 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