It is especially important to use pastry flour in cakes made with yeast.
A good liquid yeast gives better results in cake, but compressed yeast
may be used.
=★ Saffron Cake--no eggs=
2 cups milk
4 tablespns. yeast
8½ cups flour
2 cups (1 lb.) butter
2½ cups sugar
¼ cup domestic saffron, not more than 1 teaspn. of imported
1 cup water in which saffron has been steeped ½ hr.
3 cups currants
2 cups fine cut or ground citron
1 teaspn. lemon extract
⅔-1 cake compressed yeast dissolved in a very little water, with sugar,
may be used instead of soft yeast, and 1 extra tablespn. of water added
to the sponge.
Make a sponge at night of the milk (just warm), yeast and 4½ cups of
flour, and in the morning add the cup of warm saffron water. Cream the
butter and sugar with a little flour, add the sponge gradually, mixing
and beating, then the remainder of the flour warm (except a little
which has been used to dust the fruit), beat well, add the extract and
warmed, floured fruit, mix and pour into 3 good sized paper lined cake
pans. Let stand until bubbles appear in the batter, usually 2-3 hrs.
with soft yeast; not so long, perhaps, with compressed; when light, put
into a slow oven; let cakes come up slowly and bake very moderately
until they stop singing, 1½-2 hrs., depending upon the heat of the
oven, but they must bake slowly.
When cake is started in the morning, 6 tablespns. of soft, or a whole
cake of compressed yeast may be used. The quantity of flour may need to
be varied a little according to the brand.
=Citron and Cocoanut Cakes--no eggs=
1 cup milk
2 tablespns. yeast, (or ⅓-½ cake compressed yeast
with extra ½ tablespn. of water in sponge)
4¼ cups flour
1 cup butter
1¼ cup sugar
½ cup water
¾-1 cup ground citron
¼ teaspn. weak extract rose
1 cup shredded cocoanut
1 teaspn. vanilla
Prepare as in preceding recipe (of which it is just half) and at the
last divide into 2 parts, add the citron and rose to one, and the
cocoanut and vanilla to the other. The loaves will not be very large.
=White Fruit Cake--no eggs=
The whole of the above recipe, using only ¾ cup of butter, with ¾-1 cup
of citron, 1 cup of cocoanut and ⅔ cup of almonds, all ground.
=★ Dried Apple Cake--yeast=
Cut 2 cups dried apples into small pieces with shears, soak over night
in 1½ cup water, then cook in ¾ cup molasses until transparent.
_Sponge_--1 cup water, 1 cake compressed yeast, 2½ cups flour.
_When light_, add ⅔ cup butter (or half oil) and ½ cup sugar creamed
together, the dried apples, grated rind of orange or lemon, 2 beaten
eggs and 2 cups flour.
One egg only may be used; the cake is excellent with no eggs.
=★ Washington Cake--no eggs=
Remember to lay flour lightly into cup.
_Sponge_--
1 pt. milk
1 cake yeast
½ cup sugar
1 qt. flour
_When light_--
salt
1-1¼ cup sugar
1 cup water in which a little saffron has been steeped
1½ cup oil and butter, half of each
¾-1 teaspn. lemon extract
6½ cups flour
Prepare same as saffron cake and bake in not too thick loaves.
=Washington Pie--no eggs=
Bake Washington cake in rather thin, flat loaf, split and put the
following cream between and around, or put cream over and around cake
without splitting.
_Cream_--
1½ tablespn. cooking oil
2½-2¾ tablespns. flour
1 pt. milk
salt
large ½ cup sugar
yellow color
1 teaspn. vanilla
Heat oil, add flour, then hot milk, salt and sugar, stirring smooth at
different stages. Steep a trifle of saffron in the milk. Add vanilla
when cold.
_Another Cream_--
1 tablespn. butter
2½ tablespns. flour
1 pt. boiling milk
⅓ cup sugar
salt
1 egg
flavoring
=Elizabeth’s Raised Cake=
_Sponge_--
5-5¼ cups flour
½ cup sugar
2 tablespns. yeast (or ½ cake compressed yeast)
1½ cup milk
_When light_--
1½ cup sugar
1 cup butter
2 eggs
1 cup raisins
⅓ cup citron
Make sponge at night with soft yeast or early in the morning with
compressed.
When light, add the butter, well creamed with the sugar, and beaten
eggs. Beat all very thoroughly and put into the tins. When partly
risen, stick the fruit in all over the top; let rise about 1½ hr., or
until bubbles may be seen; bake 1 hr. in moderate oven. The cake is
excellent without fruit.
=German Almond Loaf=
_Sponge_--
¾ cup milk
3 tablespns. liquid yeast or 1 cake compressed yeast
3 cups flour
_When light_--
4 yolks of eggs
1 cup sugar
¾ cup butter
¾ cup of warm milk
3-4 cups flour
halved blanched almonds or halves of pecans or walnuts
grated rind of 1-1½ lemon
Beat yolks with sugar and add to butter which has been creamed with
part of the flour; then add the flavoring, the sponge, the milk and
the flour alternating, beating until the flour is all in. Butter tube
mold or other pans thick with cold butter and stick almonds to sides in
regular rows. Do not put any in the bottom. Half fill pan with batter
and let rise until pan is nearly full; bake 1 hr., or until cake stops
singing, in moderate and slow oven so as not to burn nuts.
=Cake Without Chemicals=
(Mrs. W. W. Wheeler, Ambato, Ecuador.)
1 large cup thin bread sponge
3 eggs, save out 1 white or yolk
1 cup sugar
5 tablespns. oil
⅔ cup flour
Beat eggs and sugar, add oil, then the sponge, lastly fold in the
flour; put into 3 layer cake pans and let stand for 2 or 3 hours in a
not very warm place. Bake in moderate oven.
Filling--Beat the white of egg stiff, add 1 tablespn. sugar and 2
tablespns. thick cream, or, make a cream sauce of the yolk.
=Maple Loaf Cake=
1 cup bread dough
½ cup butter
1 egg
1 cup maple sugar
Cream the butter, add the sugar and beaten egg and mix all thoroughly
with the dough; add a little flour, turn into tin and let rise ½ hr. or
longer before baking.
=Raised Molasses Cake--no eggs or two whites=
_Sponge_--2 cups skimmed milk, 4 tablespns. yeast, 4½ cups flour.
_When light_--2 cups (1 lb.) butter, 2 cups molasses which has been
boiled and cooled to lukewarm, 3 cups (not too fine) nuts, raisins,
citron or cocoanut or combinations of same, 4-4½ cups flour, part for
fruit. The whites of 2 eggs may be used with the 4 cups of flour.
Attend to sponge and cake as soon as light. Steam or bake.
=German Coffee Cake--no eggs=
1 pt. milk
1 tablespn. butter
2 tablespns. sugar
½-1 cake compressed yeast
salt
flour for soft dough
Let rise, knead, spread on flat tin with floured hand, ¾-1 in. thick,
spread with butter, sprinkle with sugar and ground coriander seed; or,
spread with an egg beaten with a teaspn. of sugar, sprinkle with sugar
and chopped or split blanched almonds; let rise; bake in moderate oven.
Use universal crust dough if a more tender cake is desired.
=★ Royal Sponge Cake=
3 eggs
⅔ cup sugar
1 tablespn. lemon juice
1 tablespn. ice water
⅔ cup pastry flour
3 drops extract rose
Put together and bake same as nut and citron cake except for the nut
meal. This makes 1 loaf or 2 small layers. 3 times the quantity makes 2
large square loaves, or 4 large layers.
May use 1½ tablespn. of orange juice with yolks of eggs and ½ tablespn.
lemon juice with whites in place of the water and lemon juice. Flavor
sugar with oil of orange and add ½ teaspn. vanilla to the cake.
Finished with royal filling and icing, this makes a cake suitable for a
royal occasion.
=Variations of Royal Sponge Cake=
(1) Use 2 tablespns. of cream in cake instead of lemon juice and
water, with or without 1 teaspn. of lemon juice in whites of eggs.
(2) Use ⅔ cup of molasses in place of the sugar, no water, 1 teaspn.
only, of lemon juice in the whites of eggs, 1 cup of flour and 1-2
teaspns. ground coriander seed.
(3) Use brown sugar in place of white, and orange or vanilla flavoring.
=★ Sponge Layer Cake=
3 eggs
1 cup sugar
4 tablespns. water
1-1½ cup flour
Boil sugar and water till syrup will thread, pour hot syrup slowly over
beaten yolks; beat until cool, chop in stiffly-beaten whites and flour;
flavor if desired. 2 small layers.
The sponge layer cake and all sponge cakes containing the yolks of eggs
may be put together as follows: Break the eggs into a cake bowl, set
the bowl into a pan of boiling water on the table and beat until light;
add hot water (if any) and the sugar (or the hot syrup) gradually,
beating. When light, remove from water, add flavoring and fold in flour
lightly.
=★ Old Friend Sponge Cake=
1½ cup granulated sugar flavored with oil of lemon
large ½ cup cold water
7 eggs
1-1½ tablespn. lemon juice
2½ cups flour, sifted 5 or 6 times after measuring
Pour cold water over sugar, heat and boil slowly until perfectly clear;
cool, beat yolks of eggs, add syrup and half the lemon juice and beat
very light; slide whites of eggs beaten to a stiff froth with the
remainder of the lemon juice on to mixture, sift flour over, a little
at a time, and chop in with whites until all the flour is in. Bake
¾-1 hr. in slow oven until just done, no longer. 1 large loaf in deep
square tin.
=Cocoanut Sponge Cake. 1846=
6 eggs
1 cup sugar
1 cup flour
a trifle of salt
1½ cup grated fresh cocoanut
lemon or vanilla flavoring
Put together as nut and citron cake, or beat eggs in dish set in hot
water, add sugar, cocoanut and flavoring, then flour. Put mixture 1½
in. deep in pans lined with buttered paper.
=Rice Flour Sponge Cake. 1846=
6 eggs
½ cup sugar
flavoring
⅔ cup rice flour
scant ⅓ cup pastry flour
Beat eggs in dish set in hot water, add sugar, flavoring and rice and
pastry flour mixed. Bake in moderate oven.
=Angel Cake=
1 cup of egg whites 8 large or 10 small eggs
1¼ cup granulated or 1½ cup powdered sugar
1 cup flour
1-2 tablespns. lemon juice
a pinch of salt
1 teaspn. vanilla
Sift 2 or 3 cups of sugar twice; measure out 1 cup; sift a sifter of
flour 4 times; measure out 1 cup and mix it with the cup of sugar;
put both in the sifter and sift once, return to the sifter and set in
cold place; separate the eggs, putting the whites into the dish in
which they are to be beaten and set them in a cold place for 15-20
m.; when cool, add the salt to the eggs and begin beating with a long
slow stroke, gradually increasing the velocity until the eggs begin to
stiffen, then pour the lemon juice over and beat more rapidly for a
time; continue beating until whites are stiff and feathery, then add
flavoring; sift flour and sugar mixture over gradually, chopping and
folding it in carefully; when all is in, drop by spoonfuls evenly into
the pan and bake in slow oven 35-50 m., testing with broom straw. When
done, turn the pan upside down with the sides resting on two saucers
(unless you have the pans with projections for that purpose), so that a
current of air will pass under and over the cake.
=Tri-Colored Layer Cake=
Angel cake--½ white flavored with vanilla; ½ pink flavored with rose, 3
or 4 large layers. Other layers, of sponge layer cake lemon flavored,
or some nice light brown cake such as molasses sugar cake or sponge
layer cake with part browned flour. Filling of raisin dressing.
=Miss Lubey’s Cream Puffs. 1 doz.=
1 large cup boiling water
½ cup butter or oil
1 cup pastry flour
3 eggs
salt
Add dry flour all at once to boiling water and butter; stir quickly
over the fire until mixture forms a ball which leaves the pan; remove
from fire and stir till partly cool; add beaten yolks of eggs, part at
a time, beating well, then slightly beaten whites; beat; set in cold
place, covered, for 1 hr. or more; drop by spoonfuls about 2 in. apart
on oiled and floured tin, flatten with brush or fingers dipped in milk
(may leave without shaping); have oven rather quick at first, then
slower until there is no “singing”. Puffs are light weight when done.
They will keep for several days. Reheat before filling. To fill, cut
open at the side with shears.
The butter and flour may be creamed together first, and the boiling
water poured over, then the whole cooked as before.
_Cream_--
1 pt. milk
½ cup sugar
1 tablespn. flour
2 eggs
salt
1 teaspn. vanilla
Mix sugar and flour, pour boiling milk over, boil up well; pour over
beaten eggs, return to fire until just creamy, not boiling, cool; add
salt and flavoring.
If cream is preferred thicker, use ½ cup of flour and cook in double
boiler 15 m. before adding the eggs.
Whipped cream may be used for the filling, but does not harmonize as
well with the shells.
These shells are sometimes used for trumese and celery salad, or for
creamed meat dishes.
Dainty little puffs filled with different creams may be used for
garnishes for desserts, or piled on fancy plates for cakes.