Salads and Sandwiches

Salads and Sandwiches

Sections:
Procedure In Cake Making
Preparation Of Pans
Sponge Cake Pans
Baking Sponge Cake
Recipes For Sponge Cake And Its Variations
Angel Cake
Butter Cakes And Their Preparation
Baking The Mixture
Recipes For Butter Cakes

 

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ORANGE SPONGE CAKE

Sponge cake is delicious when it is flavored with orange. No leavening except the eggs is used in the recipe for cake of this kind. Lemon may be used in place of orange and 1/2 cupful of finely chopped nuts may be added.

ORANGE SPONGE CAKE

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4 eggs
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1 c. granulated sugar
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3/4 c. flour
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2 Tb. orange juice
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1/2 tsp. orange extract

Beat the eggs with a rotary beater until they are light and lemon-colored. Add the granulated sugar gradually. Sift into this the flour, and continue the beating until all are mixed. Add the orange juice and extract, pour into a sponge-cake pan, and bake.

SUNSHINE CAKE.
Nothing more delicious in the way of cake can be made than sunshine
cake. It is especially nice to serve with a frozen dessert of some kind, for it is not too rich and it is attractive in color.

SUNSHINE CAKE

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6 eggs
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1/3 tsp. cream of tartar
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1 c. sugar
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3/4 c. flour
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1 tsp. lemon juice
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1 tsp. vanilla

Separate the eggs. Beat the yolks with a rotary beater until they are thick and lemon-colored. Beat the egg whites until they are foamy, add the cream of tartar, and continue beating until they are dry. Fold the sugar into the egg whites and then fold the yolks into this mixture. Sift the flour several times and add it. dd the lemon juice and vanilla, pour into a sponge-cake pan, and bake.

ANGEL CAKE NO. 1.
--A variety of sponge cake in which only the egg whites are used is known as angel cake. Some persons hesitate to make cake of this kind because of the number of eggs it takes, but usually the yolks that remain can be put to very good use and so the cake is no more expensive than most others.

ANGEL CAKE No. 1

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1 c. flour
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1 c. powdered sugar
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10 egg whites
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1/2 tsp. cream of tartar
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1 tsp. vanilla

Sift the flour and powdered sugar together four or five times in order to make them very light. Beat the egg whites with a whip until they are foamy. Add the cream of tartar, and continue beating until they are stiff enough to heap up in a mound and stay this way.

Sift the mixture of flour and sugar a little at a time into the egg whites and continue beating until all is added. Flavor with the vanilla, place in a sponge-cake pan with a tube in the center, and bake in a very moderate oven.