Marguerite Patten and Philip Harben show how to make: Sponge cakes, Swiss roll, and fermented confections.

Recipe of the Week: Rhum Baba
4 oz. plain flour, 1 egg, 1 gill tepid milk, 2 oz. margarine, 1 teaspoonful sugar, 1 oz. yeast
Cream the yeast and a teaspoonful of the sugar, add the tepid milk. Put into a warm place for approximately twenty minutes until the surface is covered with small bubbles. Beat in the flour, the melted margarine, and egg. Continue beating until the mixture is light. Grease individual tins, put in a good spoonful of the mixture, allow to prove for fifteen minutes. Bake near the top of a very hot oven - Mark 8 or 475 degrees F. for a good ten minutes. Turn out, prick the Babas with a steel knitting needle, then pour over the syrup. Syrup: 1 gill water; 2 tablespoons golden syrup or sugar; 1 dessertspoon lemon juice; 1 or 2 tablespoons rum. Boil the water, sugar, and lemon juice together until thickened, then stir in the rum.
(Marguerite Patten)