In no department of cookery is Royal Baking Powder of greater use and
importance than in making fine cake. Eggs are too expensive nowadays
to be used as lavishly as they were a generation ago—ten or more to
a cake. Not as a substitute wholly, but as an accessory,—as an aid
toward producing the lightness and digestibility of the food,—we use
the Royal Baking Powder. We thereby obtain uniformly good results and
do a large amount of work at a minimum expense. The quantity called
for by the receipt should be thoroughly mixed with the flour before
the latter is sifted.
The Royal Baking Powder has worked a revolution in cake-making. It
is now no trouble to make at home the finest cakes in almost endless
variety, which shall rival the productions of the confectioner. If you
follow these directions there will be no spoiled or heavy cakes, no
wasted materials through failures in mixing or baking.