BAKED DESSERTS

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Gradually sift or sprinkle dry ingredients
over the egg mixture, folding them in with
a spatula.

Divide batter between 2 greased 8” layer cake
pans.

Bake in preheated 350° oven for 25 to 30
minutes.

Fill cooled layers with Cream Filling (recipe
No. 113). Chill.

Serve, dusted with icing sugar or topped with
whipped cream.

239 French Riviera Torte

Preheat oven to 350°.
Beat until stiff but not dry
5 egg whites
Set aside.
Beat until frothy
5 egg yolks
Gradually add
1 cup sugar
alternately with
14 cup cold water
Continue beating until well blended.
Blend or sift together
114 cups Pre-Sifted PURITY
All-Purpose Flour
114 teaspoons baking powder
14 teaspoon salt
Add dry ingredients to the egg yolk mixture,
one-quarter at a time. Blend after each
addition.
Fold in
Stiffly-beaten whites
4 teaspoon vanilla
Divide batter among 4 well-greased 8” round
layer cake pans.
Bake in preheated 350° oven for 25 to 30
minutes.
Allow to cool for 10 minutes before removing
from the pans. Cool thoroughly before filling
and icing the Torte.

VANILLA CREAM FILLING:

Combine in a saucepan
lf cup sugar
ly cup Pre-Sifted PURITY
All-Purpose Flour
Gradually add
1144 cups milk
Cook over medium heat until thickened,
stirring constantly. Cool.

Cream

14 cup butter or margarine
Gradually beat in

Cooled milk mixture

14 teaspoon vanilla

Chill. e

Place filling between layers of the Torte and
allow to set before icing.

MOCHA ICING:
Cream
14 cup butter or margarine
Add
2 tablespoons milk
14 cup cold strong coffee
1 teaspoon vanilla
1 tablespoon cocoa
Blend well.
Gradually beat in about
4 cups sifted icing sugar
Beat until icing is of spreading consistency.
Ice top and sides of the Torte.
Chill until serving time.

240 Cream Puffs

Preheat oven to 375°.
Combine in a saucepan
14 cup butter or margarine

1 cup boiling water
Bring to a boil.
Add all at once

1 cup Pre-Sifted PURITY

All-Purpose Flour
14 teaspoon salt

Beat vigorously until mixture leaves the sides
of the pan. Remove from the heat and cool
slightly.
Then add, one at a time

4 unbeaten eggs
Beat until smooth after adding each egg.
Beat until glossy.
Drop batter from a spoon onto greased baking
sheets, mounding each and swirling the top.
Space at least 2” apart.
Bake in preheated 375° oven for 30 to 40
minutes, or until light and dry.
Allow to cool slowly away from drafts.
Fill with flavoured whipped cream or a
cream filling. Dust with icing sugar. Serve
chilled.

Yield: 18 medium-sized cream puffs.

Use Pre-Sifted Purity Flour for all your baking needs 95