September Cake

It's not handiwork. It's baking. But cooking and baking, I guess are both a craft in their own way. They're most certainly a form of science, that's for sure!

This is a recipe for a "September Cake". I've been facinated with this cake since I was small, and I always used to try and hit my Mum up to make it for me.

She won't though.

But she makes a mean jelly cake!

September Cake.

Ingredients:

• 5 ozs. SIMPSON'S SELF-RAISING FLOUR.
• 1/4 tsp salt.
• 1 tbsp cornflour (not wheaten).
• 1 tbsp arrowroot.
• 1 tsp cinnamon.
• 4 eggs.
• 3/4 cup castor sugar.
• 2 tbsp butter.
• 2 tbsp water.
• 2 tbsp orange juice.
• 1 tsp grated orange rind.
•  1/2 tsp Parisian essence.

Method:
Sift the flour, salt, cornflour, arrowroot and cinnamon together three times. Combine the butter, water, orange juice, orange rind and Parisian essence in a small saucepan and heat slowly until the butter is melted -- do not boil. Beat the eggs until thick and light-coloured; gradually add the sugar and continue the beating until the mixture is thick and fluffy. Remove beater and fold in the sifted dry ingredients, adding the liquids slowly. Mix until evenly blended. Bake in two greased and flour-dusted 8-inch layer pans in a moderate oven 375 degs. F. for about 25 minutes. Cool cakes. Slice to make 4 layers then sandwich together with a Creamy Butter Frosting. Cover the top and sides of the cake with the same frosting. Sprinkle with shredded or desiccated coconut. Decorate top edge of cake with slices of green angelica.

CREAMY BUTTER FROSTING
Ingredients:

• 2 tbsp butter. 
• 1/8 tsp salt. 
• 2 1/2 cups sifted icing sugar. 
• 1 egg white, unbeaten. 
• 4 to 5 tbsp cream. 
• 2 drops green colouring. 
• 1 tsp vanilla essence.

Method:
Cream the butter, add the salt. Add the sifted sugar, cream, and egg white alternately to the creamed butter. Blend well after each addition. Add the vanilla and green colouring. Beat until light and creamy.