Belling Recipes


Picture of front cover of booklet

Victoria Sandwich

Picture of Victoria Sandwich

Many people have difficulty in making a good Victoria Sandwich. We hope that by following this method your problems will be overcome.

Using two large eggs in their shells as weights, weigh equal quantities of;-

  • Margarine
  • Self-raising flour
  • Caster sugar
  • Pinch of salt

Have ready two greased and floured 6½-7 inch diameter tins [preferably straight sided ones]
See that the margarine is soft but not oily. Warm the eggs in the hot cupboard of your cooker for a few minutes.

  1. Cream the fat and sugar, until light and fluffy. This should only take a minute or two if the margarine is soft.
  2. Add one whole egg and about one tablespoon of sieved flour, beat in lightly. Repeat the procedure with the other egg.
  3. Beat the rest of the flour lightly and quickly, until the mixture is smooth, then divide into two tins.
  4. Spread the mixture evenly with a palette knife, and place in the oven.

Bake at 375°F. for about 20 minutes.

Feather Icing

Picture of feather icing
  1. To prepare for icing, make a small ‘cornet’ shaped forcing bag for feather icing, by cutting in half diagonally, a 8 inch square piece of greaseproof paper. To make the ‘cornet’. With one hand hold the centre of the longest side with the thumb and forefinger, thus having the point facing towards you. Fold one edge over to meet the centre, lining up the two points.
  2. Bring the other edge right over and round to the back, lining up all three points.
  3. Secure the points by folding over several times, or use a paper clip to secure. Cut a very small piece off the tip of each ‘cornet’ to allow a thin stream of icing to pass through, or a larger hole when using an icing nozzle.
  4. Fill and coat the sides of a Victoria Sandwich with butter icing. Roll sides in finely chopped nuts or desiccated coconuts which have been lightly browned under a grill. Place the cake on a cake rack with top side uppermost ready for icing.
  5. Sieve five ounces of icing sugar into a bowl, and beat in slowly and carefully adding sufficient water or lemon juice until the mixture is smooth. The consistency should be sufficiently thick to coat the back of a mixing spoon.
  6. Take out two separate teaspoonful of the icing, and colour them red and green with the colouring, for use as feather icing. Pour the rest of the icing onto the centre of the top of the cake, and spread quickly and evenly across, to the edges; if the icing is of the correct consistency none should run over the edge. If this occurs, do not try to remedy the damage immediately, but leave the icing to set, it can then be removed easily with a knife.
  7. Put the coloured icing into prepared paper ‘cornet’ and whilst the cake is still wet, pipe alternate lines of coloured icing across the top of the cake.
  8. With a sharp pointed knife, lightly draw well spaced lines across the top of the cake, dragging the iced lines a little to make the pattern.
  9. Turn the cake rack completely round and draw lines in between the others, dragging the lines in the opposite direction, thus creating a pattern. Leave to set before cutting the cake.
Picture of feather icing

Lemon Butter Icing

  • 3oz sieved icing sugar
  • 1½oz of butter or margarine
  • Grated rind of half a lemon

Cream the margarine very thoroughly, add the grated lemon rind. Then add the icing sugar by degrees, beating in each spoonful thoroughly. This quantity should be sufficient to fill and coat the sides of the Victorian sandwich.

Battenburg Cake

  • 6ozs self raising flour
  • 4ozs margarine
  • 4ozs caster sugar
  • 2 eggs
  • Raspberry jam
  • Raspberry essence
  • Green colouring
  • Pink colouring
  • Pinch of salt
  • Water to mix

Have ready, two greased and flowered bread tins approximately 7½ by 3½ inches. Mix as for a Victoria sandwich, adding a little water to keep the mixture to a soft dropping consistency. Divide the mixture into two bowls and evenly as possible. In one bowl the mixture can be left its natural colour, or a few drops of pink colouring and raspberry essence can be added. To the mixture in the other bowl add the green colouring. Bake the mixtures in the prepared tins and allow to cool on a wire rack. When quite cold, cut into halves lengthwise and trim them into square section strips. Brush each strip thinly with warm raspberry jam and arrange in two layers so that the pink and green squares alternate, and press firmly together.

Roll out the almond paste thinly and cut four strips to cover all sides, then brush with raspberry jam. Press the strip of almond paste onto the cake and pinch the edges to seal. Wrap in greaseproof paper and store for at least twelve hours. Remove the greaseproof paper, and dust with caster sugar, trim the ends and decorate as required before serving.

Bake at 375°F for 20-25 minutes, second and fifth runners up.

Almond Paste

  • 4ozs ground almonds
  • 4ozs icing sugar
  • 4ozs caster sugar
  • Egg to mix
  • Few drops of almond essence

Mix the ground almonds and sugars together thoroughly, add the almond essence and sufficient egg to mix into a stiff paste. Knead until well mixed and smooth.

Lemon Butter Icing

  • 2ozs sieved icing sugar
  • 1½ozs of butter or margarine
  • Grated rind of half a lemon

Cream the margarine very thoroughly, add the grated lemon rind. Then add the icing sugar by degrees, beating in each spoonful thoroughly. This quantity should be sufficient to fill and coat the sides of the Victorian sandwich.

Fruit Flan

Picture of Fruit Flan

Make the most of fresh fruits when in season.

Make a sponge flan using the Victoria sandwich recipe. Be sure to grease and flour the flan tin well. Allow to cool on a cake rack.
Remove the stalks and wash the strawberries, pick out the most attractive strawberries and place to one side. Mash a few of the misshapen strawberries and mix with a dessert spoon of sugar then spread over the inside of the flan when cool. Next pile the strawberries into the flan, make sure the attractive ones are upmost. Using a few of the strawberries cut in half and decorate around the sides of the flan.
Whip up a small bottle of double cream until it becomes thick and mix in a level teaspoon of caster sugar. Use this to decorate the sides of the flan using a piping bag, a dusting of caster sugar can be added for decorating purposes.

Plain Cakes

“Plain cakes” is the term given to large and small cakes which are not very rich in fat and eggs, generally half or less than half fat to flour. They are easy and economical to make, the fat being rubbed into the flour. Generally these cakes are most popular with family, especially if eaten freshly baked.

Dripping Cake

  • 1lb plain flour
  • 12ozs mixed dried fruit
  • 6ozs dripping
  • 6ozs soft brown sugar
  • 2 eggs
  • 2 level teaspoons bicarbonate of soda
  • 1 tablespoon black treacle
  • ½ a pint of milk
  • Pinch of salt

Sieve the flour with the salt, and rub in the dripping until the mixture resembles fine breadcrumbs. Add sugar and fruit, and mix well with the fingertips.
Measure off about five tablespoonful of milk and warm this with treacle. Add well beaten eggs with the rest of the milk to the cake mixture, and mix into a stiff paste. Mix the bicarbonate of soda with the warmed milk and treacle, then add to the cake mixture. Pour into a well greased and floured 8 inch cake tin. Dredge with a little caster sugar on top if liked. Bake for about 2 hours, it’s a good keeping cake.
Bake at 350°F for 1½ hours and 325°F for a further ½ hour, third runner up.

Rock Cakes

Picture of Rock Cakes
  • 12ozs self raising flour
  • 4ozs currants
  • 3ozs margarine or butter
  • 3ozs granulated sugar
  • 1oz peel
  • 1 egg
  • Pinch of grated nutmeg or grated lemon rind
  • A little milk
  • Pinch of salt

Sieve the flour and salt into a basin.

  1. Rub in the fat until the mixture resembles fine breadcrumbs and add other dry ingredients
  2. Mix well with a beaten egg and a little milk
  3. Mix to a stiff consistency
  4. Using two forks pile in little heaps on a greased and flour baking tray

Bake at 450°F for 15-20 minutes, second and fifth runner up.

Raspberry Buns

  • 8ozs self raising flour
  • 3ozs margarine
  • 3ozs granulated sugar
  • 1 egg
  • Pinch of salt
  • Milk and water as required

Sieve the flour and salt, then add the sugar and rub in the fat. Add beaten egg, mixing in with a palette knife and sufficient milk and water to make a fairly stiff mixture. Put the mixture on a greased baking tray in small even heaps. Make a hollow in the centre of each with a teaspoon and fill with raspberry jam. Do not place the buns too close together as the mixture spreads when baking.
Bake at 450°F for 20 minutes, second and fifth runners up.


Swiss Roll

Picture of Swiss Roll
  • 2ozs caster sugar
  • 3ozs plain flour
  • 2 eggs
  • 2 tablespoons jam
  • 1 tablespoon milk
  • 1 level teaspoon baking powder
  • Pinch of salt
  1. Have ready a tin [about 13 by 8 inches]. Grease the tin and line with a piece of greaseproof paper which is slightly larger than the tin, mitre the corners to fit.
  2. Fit the paper into the tin neatly and thoroughly grease the paper with melted lard.
  3. Whisk the eggs and sugar over a saucepan of hot but not boiling water until thick and creamy. The mixture should be thick enough to retain the impression of the whisk for a very few seconds
  4. Lightly fold in the flour which has been sieved with baking powder and salt.
  5. Pour into the prepared tin and then tilt to spread the mixture evenly over the whole surface, place in the oven to bake Meanwhile prepare a table by laying a damp cloth under a piece of greaseproof paper which has been dredged with caster sugar. Warm the jam in a saucepan
  6. When golden brown and firm, quickly turn the sponge onto the prepared greaseproof paper. Peel off the lining paper and quickly trim the sides.
  7. Quickly spread the warmed jam over the surface of the cake.
  8. With a sharp knife make a small cut on either side of the sponge, this facilitates easier rolling.
  9. Quickly and firmly roll up the sponge.
  10. Keep the paper over the sponge for a minute or two and cool the cake on a wire rack, then remove the paper. Trim the edges and dredge with a little caster sugar before serving.

Put in an oven a 500°F, then turn the oven off, and cook for 7-10 minutes, fifth runner up.

Valentine Sponge

The heart shaped sponge is made using the same recipe. Test with the fingertip in the centre of the cake, if firm and springy, and golden brown, the cake is sufficiently baked. Cool and coat with glace icing or American frosting and decorate with butter icing. Alternatively the mixture can be made into a base for a strawberry flan. Baking this cake in a smaller and deeper tin will necessitate a slightly longer baking time than listed above.

Large Cakes

This is a basic recipe for large cakes and simply by adding the other ingredients shown in the following recipes below, a large variety of cakes can be made.

Basic Semi-rich Fruit Cake

Picture of Semi-rich Fruit Cake
  • 6ozs margarine
  • 6ozs caster sugar or soft brown sugar
  • 4ozs self raising-flour
  • 4ozs plain flour
  • 3 eggs
  • Pinch of salt

Follow method of making the Victoria sandwich, sieving together the flour and pinch of salt. Having already floured and greased a seven inch cake tin. Add any of the following ingredients to make a variety of cakes.
Bake at 325°F for 1¾-2 hours, second or three runner up.

Fruit Cake

  • 4ozs sultanas
  • 2ozs glace cherries
  • 2ozs mixed peel

Use blanched split almonds to cover the top.

Cherry Cake

  • Grate the rind of 1 lemon
  • 4ozs glaze cherries

To prevent the cherries sinking cut in half, wash and dry thoroughly and flour before adding to the mixture.

Madeira Cake

  • Grate the rind of 1 lemon
  • Thin slices of citron peel placed on top

Walnut Cake

  • 3ozs chopped walnuts
  • Few drops of vanilla essence
  • Few halves of walnuts to decorate the top

Seed Cake

  • 3 level teaspoons caraway seeds

Date cake

  • 4ozs of chopped dates
  • A few drops of almond essence
  • Dates halved, to decorate the top

Coconut Cake

  • Four ounces of desiccated coconut
  • ½ a teaspoon vanilla essence