CAKE
The mixing and baking of cake requires more care and judgment than any
other branch of cookery; notwithstanding, it seems the one most
frequently attempted by the inexperienced.
Two kinds of cake mixtures are considered:—
I. Without butter. Example: Sponge Cakes.
II. With butter. Examples: Cup and Pound Cakes.
In cake making (1) the best ingredients are essential; (2) great care
must be taken in measuring and combining ingredients; (3) pans must be
properly prepared; (4) oven heat must be regulated, and cake watched
during baking.
Best tub butter, fine granulated sugar, fresh eggs, and pastry flour are
essentials for good cake. Coarse granulated sugar, bought by so many, if
used in cake making, gives a coarse texture and hard crust. Pastry flour
contains more starch and less gluten than bread flour, therefore makes a
lighter, more tender cake. If bread flour must be used, allow two
tablespoons less for each cup than the recipe calls for. Flour differs
greatly in thickening properties; for this reason it is always well when
using from a new bag to try a small cake, as the amount of flour given
may not make the perfect loaf. In winter, cake may be made of less flour
than in summer.
Before attempting to mix cake, study How to Measure (p. 25) and How to
Combine Ingredients (p. 26).
Look at the fire, and replenish by sprinkling on a small quantity of
coal if there is not sufficient heat to effect the baking.
=To Mix Sponge Cake.= Separate yolks from whites of eggs. Beat yolks
until thick and lemon-colored, using an egg-beater; add sugar gradually,
and continue beating; then add flavoring. Beat whites until stiff and
dry,—when they will fly from the beater,—and add to the first mixture.
Mix and sift flour with salt, and cut and fold in at the last. If
mixture is beaten after the addition of flour, much of the work already
done of enclosing a large amount of air will be undone by breaking air
bubbles. These rules apply to a mixture where baking powder is not
employed.
=To Mix Butter Cakes.= An earthen bowl should always be used for mixing
cake, and a wooden cake-spoon with slits lightens the labor. Measure dry
ingredients, and mix and sift baking powder and spices, if used, with
flour. Count out number of eggs required, breaking each separately that
there may be no loss should a stale egg chance to be found in the
number, separating yolks from whites if rule so specifies. Measure
butter, then liquid. Having everything in readiness, the mixing may be
quickly accomplished. If butter is very hard, by allowing it to stand a
short time in a warm room it is measured and creamed much easier. If
time cannot be allowed for this to be done, warm bowl by pouring in some
hot water, letting stand one minute, then emptying and wiping dry. Avoid
overheating bowl, as butter will become oily rather than creamy. Put
butter in bowl, and cream by working with a wooden spoon until soft and
of a creamy consistency; then add sugar gradually, and continue beating.
Add yolks of eggs or whole eggs beaten until light, liquid, and flour
mixed and sifted with baking powder; or liquid and flour may be added
alternately. When yolks and whites of eggs are beaten separately, whites
are usually added at the last, as is the case when whites of eggs alone
are used. A cake can be made fine-grained only by long beating, although
light and delicate with a small amount of beating. Never stir cake after
the final beating, remembering that beating motion should always be the
last used. Fruit, when added to cake, is usually floured to prevent its
settling to the bottom. This is not necessary if it is added directly
after the sugar, which is desirable in all dark cakes. If a light fruit
cake is made, fruit added in this way discolors the loaf. Citron is
first cut in thin slices, then in strips, floured, and put in between
layers of cake mixtures. Raisins are seeded and cut, rather than
chopped. _To seed raisins_, wet tips of fingers in a cup of warm water.
Then break skins with fingers or cut with a vegetable knife; remove
seeds, and put in cup of water. This is better than covering raisins
with warm water; if this be done, water clings to fruit, and when
dredged with flour a pasty mass is formed on the outside. Washed
currants, put up in packages, are quite free from stems and foreign
substances, and need only picking over and rolling in flour. Currants
bought in bulk need thorough cleaning. First roll in flour, which helps
to start dirt; wash in cold water, drain, and spread to dry; then roll
again in flour before using.
=To Butter and Fill Pans.= Grease pans with melted fat, applying the
same with a butter brush. If butter is used, put in a small saucepan and
place on back of range; when melted, salt will settle to the bottom;
butter is then called _clarified_. Just before putting in mixture,
dredge pans thoroughly with flour, invert, and shake pan to remove all
superfluous flour, leaving only a thin coating which adheres to butter.
This gives to cake a smooth under surface, which is especially desirable
if cake is to be frosted. Pans may be lined with paper. If this is done,
paper should just cover bottom of pan and project over sides. Then ends
of pan and paper are buttered.
In filling pans, have the mixture come well to the corners and sides of
pans, leaving a slight depression in the centre, and when baked the cake
will be perfectly flat on top. Cake pans should be filled nearly
two-thirds full if cake is expected to rise to top of pan.
=To Bake Cake.= The baking of cake is more critical than the mixing.
Many a well-mixed cake has been spoiled in the baking. No oven
thermometer has yet proved practical, and although many teachers of
cookery have given oven tests, experience alone has proved the most
reliable teacher. In baking cake, divide the time required into
quarters. During the first quarter the mixture should begin to rise;
second quarter, continue rising and begin to brown; third quarter,
continue browning; fourth quarter, finish baking and shrink from pan. If
oven is too hot, open check and raise back covers, or leave oven door
ajar. It is sometimes necessary to cover cake with brown paper; there
is, however, danger of cake adhering to paper. Cake should be often
looked at during baking, and providing oven door is opened and closed
carefully, there is no danger of this causing cake to fall. Cake should
not be moved in oven until it has risen its full height; after this it
is usually desirable to move it that it may be evenly browned. Cake when
done shrinks from the pan, and in most cases this is a sufficient test;
however, in pound cakes this rule does not apply. Pound and rich fruit
cakes are tested by pressing surface with tip of finger. If cake feels
firm to touch and follows finger back into place, it is safe to remove
it from the oven. When baking cake arrange to have nothing else in the
oven, and place loaf or loaves as near the centre of oven as possible.
If placed close to fire-box, one side of loaf is apt to become burned
before sufficiently risen to turn. If cake is put in too slow an oven,
it often rises over sides of pan and is of very coarse texture; if put
in too hot an oven, it browns on top before sufficiently risen, and in
its attempt to rise breaks through the crust, thus making an unsightly
loaf. Cake will also crack on top if too much flour has been used. The
oven should be kept at as nearly uniform temperature as possible. Small
and layer cakes require a hotter oven than loaf cakes.
=To Remove Cake From Pans.= Remove cake from pans as soon as it comes
from the oven, by inverting pan on a wire cake cooler, or on a board
covered with a piece of old linen. If cake is inclined to stick, do not
hurry it from pan, but loosen with knife around edges, and rest pan on
its four sides successively; thus by its own weight cake may be helped
out.
=To Frost Cake.= Where cooked frostings are used, it makes but little
difference whether they are spread on hot or cold cake. Where uncooked
frostings are used, it is best to have the cake slightly warm, with the
exception of Confectioners’ Frosting, where boiling water is employed.
Hot Water Sponge Cake
Yolks 2 eggs
1 cup sugar
⅜ cup hot water or milk
¼ teaspoon lemon extract
Whites two eggs
1 cup flour
1½ teaspoons baking powder
¼ teaspoon salt
Beat yolks of eggs until thick and lemon-colored, add one-half the sugar
gradually, and continue beating; then add water, remaining sugar, lemon
extract, whites of eggs beaten until stiff, and flour mixed and sifted
with baking powder and salt. Bake twenty-five minutes in a moderate oven
in a buttered and floured shallow pan.
Cheap Sponge Cake
Yolks 3 eggs
1 cup sugar
1 tablespoon hot water
1 cup flour
1½ teaspoons baking powder
¼ teaspoon salt
Whites 3 eggs
2 teaspoons vinegar
Beat yolks of eggs until thick and lemon-colored, add sugar gradually,
and continue beating; then add water, flour mixed and sifted with baking
powder and salt, whites of eggs beaten until stiff, and vinegar. Bake
thirty-five minutes in a moderate oven, in a buttered and floured cake
pan.
Cream Sponge Cake
Yolks 4 eggs
1 cup sugar
3 tablespoons cold water
1½ tablespoons corn-starch
Flour
1¼ teaspoons baking powder
¼ teaspoon salt
Whites 4 eggs
1 teaspoon lemon extract
Beat yolks of eggs until thick and lemon-colored, add sugar gradually,
and beat two minutes; then add water. Put corn-starch in a cup and fill
cup with flour. Mix and sift corn-starch and flour with baking powder
and salt, and add to first mixture. When thoroughly mixed add whites of
eggs beaten until stiff, and flavoring. Bake thirty minutes in a
moderate oven. This is an excellent mixture to use for whipped cream
pies.
Petit Four
Follow recipe for Cream Sponge Cake. Bake in a shallow pan, cool, and
shape, using a small round cutter. Split, and remove a small portion of
cake from the centre of each piece. Fill cavities of one-half the pieces
with whipped cream sweetened and flavored, cover with remaining pieces,
and press firmly together. Nuts or glacé fruits cut in pieces may be
added to cream. Melt fondant, color, and flavor to taste. Dip cakes in
fondant, decorate tops with pistachio nuts, violets, or glacé cherries,
and place each in a paper case.
Sponge Cake
Yolks 6 eggs
1 cup sugar
1 tablespoon lemon juice
Grated rind one-half lemon
Whites 6 eggs
1 cup flour
¼ teaspoon salt
Beat yolks until thick and lemon-colored, add sugar gradually, and
continue beating, using Dover egg-beater. Add lemon juice, rind, and
whites of eggs beaten until stiff and dry. When whites are partially
mixed with yolks, remove beater, and carefully cut and fold in flour
mixed and sifted with salt. Bake one hour in a slow oven, in an angel
cake pan or deep narrow pan.
Genuine sponge cake contains no rising properties, but is made light by
the quantity of air beaten into both yolks and whites of eggs, and the
expansion of that air in baking. It requires a slow oven. All so-called
sponge cakes which have the addition of soda and cream of tartar or
baking powder require same oven temperature as butter cakes. When
failures are made in Sunshine and Angel Cake, they are usually traced to
baking in too slow an oven, and removing from oven before thoroughly
cooked.
Sunshine Cake
Whites 10 eggs
1½ cups powdered sugar
Yolks 6 eggs
1 teaspoon lemon extract
1 cup flour
1 teaspoon cream of tartar
Beat whites of eggs until stiff and dry, add sugar gradually, and
continue beating; then add yolks of eggs beaten until thick and
lemon-colored, and extract. Cut and fold in flour mixed and sifted with
cream of tartar. Bake fifty minutes in a moderate oven in an angel-cake
pan.
Mocha Cake
To one-half recipe for Sunshine Cake add one-half cup English walnut
meats broken in pieces. Bake in a medium-sized angel-cake pan; cool,
split, and fill with whipped cream sweetened and flavored with coffee
essence. Cover top with Confectioners’ Frosting, flavored with coffee
essence.
Angel Cake
Whites 8 eggs
1 teaspoon cream of tartar
1 cup sugar
¾ cup flour
¼ teaspoon salt
¾ teaspoon vanilla
Beat whites of eggs until frothy; add cream of tartar, and continue
beating until eggs are stiff; then add sugar gradually. Fold in flour
mixed with salt and sifted four times, and add vanilla. Bake forty-five
to fifty minutes in an unbuttered angel-cake pan. After cake has risen
and begins to brown, cover with a buttered paper.
Moonshine Cake
Whites 10 eggs
¼ teaspoon salt
⅞ teaspoon cream of tartar
Yolks 7 eggs
1½ cups sugar
1 teaspoon almond extract
1 cup pastry flour
Add salt to whites of eggs and beat until light. Sift in cream of tartar
and beat until stiff. Beat yolks of eggs until thick and lemon-colored
and add two heaping tablespoons beaten whites. To remaining whites add
gradually sugar measured after five siftings. Add almond extract and
combine mixtures. Cut and fold in flour, measured after five siftings.
Bake in angel-cake pan, first dipped in cold water, in a slow oven one
hour. Have a pan of hot water in oven during the baking. Cover with
=Maraschino Frosting.= Follow recipe for Ice Cream Frosting (see p.
528), adding to sugar one-half teaspoon cream of tartar, and flavor with
maraschino. Sprinkle with almonds blanched, shredded, and baked until
delicately browned.
Lady Fingers
Whites 3 eggs
⅓ cup powdered sugar
Yolks 2 eggs
⅓ cup flour
⅛ teaspoon salt
¼ teaspoon vanilla
Beat whites of eggs until stiff and dry, add sugar gradually, and
continue beating. Then add yolks of eggs beaten until thick and
lemon-colored, and flavoring. Cut and fold in flour mixed and sifted
with salt. Shape four and one-half inches long and one inch wide on a
tin sheet covered with unbuttered paper, using a pastry bag and tube.
Sprinkle with powdered sugar, and bake eight minutes in a moderate oven.
Remove from paper with a knife. Lady Fingers are much used for lining
moulds that are to be filled with whipped cream mixtures. They are often
served with frozen desserts, and sometimes put together in pairs with a
thin coating of whipped cream between, when they are attractive for
children’s parties.
Sponge Drops
Drop Lady Finger mixture from tip of spoon on unbuttered paper. Sprinkle
with powdered sugar, and bake eight minutes in a moderate oven.
Almond Tart
4 eggs
1 cup powdered sugar
⅓ cup grated chocolate
½ cup Jordan almonds, blanched and finely chopped
1 teaspoon baking powder
¾ cup cracker dust
Beat yolks of eggs until thick and lemon-colored; add sugar gradually,
then fold in white of eggs beaten until stiff and dry. Add chocolate,
almonds, baking powder, and cracker dust. Bake in a round pan. Cool,
split, and put whipped cream, sweetened and flavored, between and on
top. Garnish with angelica and candied cherries. This makes a most
attractive dessert when baked in individual tins. As soon as cool,
remove centres, and fill with whipped cream, forced through a pastry
bag.
Jelly Roll
3 eggs
1 cup sugar
½ tablespoon milk
1 teaspoon baking powder
¼ teaspoon salt
1 cup flour
1 tablespoon melted butter
Beat egg until light, add sugar gradually, milk, flour mixed and sifted
with baking powder and salt, then butter. Line the bottom of a
dripping-pan with paper; butter paper and sides of pan. Cover bottom of
pan with mixture, and spread evenly. Bake twelve minutes in a moderate
oven. Take from oven and turn on a paper sprinkled with powdered sugar.
Quickly remove paper, and cut off a thin strip from sides and ends of
cake. Spread with jelly or jam which has been beaten to consistency to
spread easily, and roll. After cake has been rolled, roll paper around
cake that it may better keep in shape. The work must be done quickly, or
cake will crack in rolling.
Election Cake
½ cup butter
1 cup bread dough
1 egg
1 cup brown sugar
½ cup sour milk
⅔ cup raisins seeded, and cut in pieces
8 finely chopped figs
1¼ cups flour
½ teaspoon soda
1 teaspoon cinnamon
¼ teaspoon clove
¼ teaspoon mace
¼ teaspoon nutmeg
1 teaspoon salt
Work butter into dough, using the hand. Add egg well beaten, sugar,
milk, fruit dredged with two tablespoons flour, and flour mixed and
sifted with remaining ingredients. Put into a well-buttered bread pan,
cover, and let rise one and one-fourth hours. Bake one hour in a slow
oven. Cover with Boiled Milk Frosting.
One Egg Cake
¼ cup of butter
½ cup sugar
1 egg
½ cup milk
1½ cups flour
2½ teaspoons baking powder
Cream the butter, add sugar gradually, and egg well beaten. Mix and sift
flour and baking powder, add alternately with milk to first mixture.
Bake thirty minutes in a shallow pan. Spread with Chocolate Frosting.
Chocolate Cake I
½ cup butter
1 cup sugar
2 small eggs
½ cup milk
1½ cups flour
2½ teaspoons baking powder
2 ozs. chocolate, melted
½ teaspoon vanilla
Cream the butter, add sugar gradually, and yolks of eggs well beaten,
then whites of eggs beaten until stiff. Add milk, flour mixed and sifted
with baking powder, and beat thoroughly. Then add chocolate and vanilla.
Bake forty minutes in a shallow cake pan.
Chocolate Cake II
½ cup butter
1½ cups sugar
½ cup milk
2¼ cups flour
¼ teaspoon soda
¾ teaspoon cream of tartar
Whites 5 eggs
2 squares Baker’s chocolate, grated
Cream the butter; add sugar gradually, milk, and flour mixed and sifted
with soda and cream of tartar. Beat whites of eggs, and add to first
mixture; then add chocolate, and beat thoroughly. Bake forty-five
minutes in a moderate oven.
Chocolate Marshmallow Cake
Follow recipe for Chocolate Cake II. As soon as cake is removed from
pan, cover bottom with marshmallows pulled apart with tips of fingers,
but not quite separated into halves. The exposed soft surface will
quickly adhere to hot cake. Pour over Chocolate Fudge Frosting.
Chocolate Nougat Cake
¼ cup butter
1½ cups powdered sugar
1 egg
1 cup milk
2 cups bread flour
3 teaspoons baking powder
½ teaspoon vanilla
2 squares chocolate, melted
⅓ cup powdered sugar
⅔ cup almonds, blanched and shredded
Cream the butter, add gradually one and one-half cups sugar, and egg
unbeaten; when well mixed, add two-thirds milk, flour mixed and sifted
with baking powder, and vanilla. To melted chocolate add one-third cup
powdered sugar, place on range, add gradually remaining milk, and cook
until smooth. Cool slightly, and add to cake mixture. Bake fifteen to
twenty minutes in round layer cake pans. Put between layers and on top
of cake White Mountain Cream sprinkled with almonds.
Chocolate Dominoes
½ cup pecan nut meat
½ cup English walnut meat
½ cup figs
½ cup dates
Grated rind 1 orange
1 tablespoon orange juice
1 square chocolate, melted
Mix nut meats, figs, and dates, and force through a meat chopper, or
chop finely. Add remaining ingredients, toss on a board sprinkled with
powdered sugar, and roll to one-third inch in thickness. Cut in domino
shapes, spread thinly with melted unsweetened chocolate, and decorate
with small pieces blanched almonds to imitate dominoes.
Cream Pie I
⅓ cup butter
1 cup sugar
2 eggs
½ cup milk
1¾ cups flour
2½ teaspoons baking powder
Mix as One Egg Cake. Bake in round layer cake pans. Put Cream Filling
between layers and sprinkle top with powdered sugar.
Cream Pie II
Make as Cream Pie I, using French Cream Filling in place of Cream
Filling.
Cocoanut Pie
Mix and bake same as Cream Pie. Put Cocoanut Filling between layers and
on top.
Washington Pie
Mix and bake same as Cream Pie. Put raspberry jam or jelly between
layers and sprinkle top with powdered sugar.
Chocolate Pie
2 tablespoons butter
¾ cup sugar
1 egg
½ cup milk
1⅓ cups flour
2 teaspoons baking powder
Mix and bake same as Cream Pie. Split layers, and spread between and on
top of each a thin layer of Chocolate Frosting.
Orange Cake
¼ cup butter
1 cup sugar
2 eggs
½ cup milk
1⅔ cups flour
2½ teaspoons baking powder
Cream the butter, add sugar gradually, eggs well beaten, and milk. Then
add flour mixed and sifted with baking powder. Bake in a thin sheet in a
dripping-pan. Cut in halves, spread one-half with Orange Filling. Put
over other half, and cover with Orange Frosting.
Quick Cake
⅓ cup soft butter
1⅓ cups brown sugar
2 eggs
½ cup milk
1¾ cups flour
3 teaspoons baking powder
½ teaspoon cinnamon
½ teaspoon grated nutmeg
½ lb. dates, stoned and cut in pieces
Put ingredients in a bowl and beat all together for three minutes, using
a wooden cake spoon. Bake in a buttered and floured cake pan thirty-five
to forty minutes. If directions are followed this makes a most
satisfactory cake; but if ingredients are added separately it will not
prove a success.
Boston Favorite Cake
⅔ cup butter
2 cups sugar
4 eggs
1 cup milk
3½ cups flour
5 teaspoons baking powder
Cream the butter, add sugar gradually, eggs beaten until light, then
milk and flour mixed and sifted with baking powder. This recipe makes
two loaves, or one-half the mixture may be baked in individual tins.
Cream Cake
2 eggs
1 cup sugar
⅔ cup thin cream
1⅔ cups flour
2½ teaspoons baking powder
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon mace
¼ teaspoon ginger
Put unbeaten eggs in a bowl, add sugar and cream, and beat vigorously.
Mix and sift remaining ingredients, then add to first mixture. Bake
thirty minutes in a shallow cake pan.
Currant Cake
½ cup butter
1 cup sugar
2 eggs
Yolk 1 egg
½ cup milk
2 cups flour
3 teaspoons baking powder
1 cup currants mixed with
1 tablespoon flour
Cream the butter, add sugar gradually, and eggs and egg yolk well
beaten. Then add milk, flour mixed and sifted with baking powder, and
currants. Bake forty minutes in buttered and floured cake pan.
Citron Cake
¼ lb. butter
½ lb. sugar
3 eggs
½ cup milk
½ lb. flour
1 tablespoon brandy
1 cup citron, thinly sliced, then cut in strips
1½ teaspoons baking powder
Cream the butter, add sugar gradually, yolks of eggs well beaten, milk,
and flour mixed and sifted with baking powder. Beat whites of eggs until
stiff, and add to first mixture, then add brandy and citron. Bake in a
moderate oven one hour.
Velvet Cake
½ cup butter
1½ cups sugar
Yolks 4 eggs
½ cup cold water
1½ cups flour
½ cup corn-starch
4 teaspoons baking powder
Whites 4 eggs
⅓ cup almonds, blanched, and shredded
Cream the butter, add sugar gradually, yolks of eggs well beaten, and
water. Mix and sift flour, corn-starch, and baking powder, and add to
first mixture; then add whites of eggs beaten until stiff. After putting
in pan, cover with almonds and sprinkle with powdered sugar. Bake forty
minutes in a moderate oven.
Walnut Cake
½ cup butter
1 cup sugar
Yolks 3 eggs
½ cup milk
1¾ cups flour
2½ teaspoons baking powder
Whites 2 eggs
¾ cup walnut meat, broken in pieces
Mix ingredients in order given. Bake forty-five minutes in a moderate
oven. Cover with White Mountain Cream, crease in squares, and put
one-half walnut on each square.
Spanish Cake
½ cup butter
1 cup sugar
Yolks 2 eggs
½ cup milk
1¾ cups flour
3 teaspoons baking powder
1 teaspoon cinnamon
Whites 2 eggs
Mix ingredients in order given. Bake in shallow tins and spread between
and on top Caramel Frosting.
Cup Cakes
⅔ cup butter
2 cups sugar
4 eggs
1 cup milk
3¼ cups flour
4 teaspoons baking powder
¼ teaspoon mace
Put butter and sugar in a bowl, and stir until well mixed; add eggs well
beaten, then milk, and flour mixed and sifted with baking powder and
mace. Bake in individual tins. Cover with Chocolate Frosting.
Cinnamon Cakes
½ cup butter
1 cup sugar
2 eggs
½ cup milk
1¼ cups flour
2½ teaspoons baking powder
1 tablespoon cinnamon
Mix ingredients in the order given, and bake in individual buttered cake
tins.
Almond Cakes
½ cup butter
¾ cup sugar
⅓ cup milk
2 eggs
1⅓ cups flour
2 teaspoons baking powder
1 cup Jordan almonds, blanched and cut in pieces
Mix ingredients in order given, and bake in individual cake pans.
Brownies
⅓ cup butter
⅓ cup powdered sugar
⅓ cup Porto Rico molasses
1 egg, well beaten
⅞ cup bread flour
1 cup pecan meat, cut in pieces
Mix ingredients in order given. Bake in small shallow fancy cake tins,
garnishing top of each cake with one-half pecan.
Chocolate Sponge
½ cup butter
¼ cup prepared powdered cocoa
3 eggs
1 cup sugar
1 teaspoon cinnamon
¼ teaspoon clove
½ cup cold water
1 cup flour
3 teaspoons baking powder
Cream the butter; add cocoa, yolks of eggs well beaten, sugar mixed with
cinnamon and clove, and water. Beat the whites of eggs, and add to first
mixture alternately with flour mixed and sifted with baking powder. Bake
in small tins from fifteen to twenty minutes.
Devil’s Food Cake I
½ cup butter
2 cups sugar
Yolks 4 eggs
1 cup milk
2⅓ cups flour
4 teaspoons baking powder
Whites 4 eggs
2 squares chocolate
½ teaspoon vanilla
Cream the butter, and add gradually one-half the sugar. Beat yolks of
eggs until thick and lemon-colored, and add gradually remaining sugar.
Combine mixtures, and add alternately milk and flour mixed and sifted
with baking powder; then add whites of eggs beaten stiff, chocolate
melted, and vanilla. Bake forty-five to fifty minutes in an angel cake
pan. Cover with White Mountain Cream (see p. 528).
Devil’s Food Cake II
4 squares Baker’s chocolate
½ cup sugar
½ cup sweet milk
Yolk 1 egg
¼ cup butter
½ cup sugar
¼ cup sour milk
1 egg
1⅛ cups flour
½ teaspoon soda
½ teaspoon vanilla
Melt chocolate over hot water, add one-half cup sugar, and gradually
sweet milk; then add yolk of egg, and cook until mixture thickens. Set
aside to cool. Cream the butter, add gradually one-half cup sugar, egg
well beaten, sour milk, and flour mixed and sifted with soda. Combine
mixtures and add vanilla. Bake in shallow cake pans, and put between and
on top boiled frosting. Add to filling one-fourth cup raisins seeded and
cut in pieces, if desired.
Chocolate Vienna Cake
¾ cup butter
⅞ cup sugar
Yolks 5 eggs
4 squares Baker’s chocolate
1½ cups flour
3 teaspoons baking powder
Whites 5 eggs
Apricot or Orange Marmalade
Mix ingredients in order given, and bake in small tins. Remove from
tins, cool, take out a small portion of cake from the centre of each,
and fill cavity with marmalade. Cover tops of cake with Marshmallow
Frosting or Chocolate Frosting IV.
Chocolate Fruit Cake
⅓ cup butter
1 cup sugar
¼ cup Breakfast Cocoa
Yolks 3 eggs
½ cup cold water
1¼ cups bread flour
3 teaspoons baking powder
1 teaspoon cinnamon
¼ teaspoon salt
⅓ cup candied cherries
⅓ cup raisins, seeded and cut in pieces
1½ tablespoons brandy
⅓ cup walnut meats, cut in pieces
Whites 3 eggs
1 teaspoon vanilla
Cover fruit with brandy and let stand several hours. Mix ingredients in
order given, and bake in deep cake pan fifty minutes. Cover with White
Mountain Cream, and as soon as frosting is set, spread as thinly as
possible with melted chocolate.
Ribbon Cake
½ cup butter
2 cups sugar
Yolks 4 eggs
1 cup milk
3½ cups flour
5 teaspoons baking powder
Whites 4 eggs
½ teaspoon cinnamon
¼ teaspoon mace
¼ teaspoon nutmeg
⅓ cup raisins, seeded and cut in pieces
⅓ cup figs, finely chopped
1 tablespoon molasses
Mix first seven ingredients in order given. Bake two-thirds of the
mixture in two layer cake pans. To the remainder add spices, fruit, and
molasses, and bake in a layer cake pan. Put layers together with jelly
(apple usually being preferred, as it has less flavor), having the dark
layer in the centre.
Golden Spice Cake
½ cup butter
½ cup brown sugar
1 egg
Yolks 4 eggs
½ cup molasses
½ cup milk
2¼ cups flour
1 teaspoon cinnamon
½ teaspoon soda
½ teaspoon clove
¼ teaspoon grated nutmeg
Few grains cayenne
Few gratings lemon rind
Cream the butter, add sugar gradually, egg and yolks of eggs well
beaten, molasses, milk, flour, mixed and sifted with spices, cayenne,
and lemon rind. Bake in a moderate oven one hour, and cover with White
Mountain Cream (see p. 528).
Walnut Mocha Cake
½ cup butter
1 cup sugar
½ cup coffee infusion
1¾ cups flour
2½ teaspoons baking powder
Whites 3 eggs
¾ cup walnut meats, broken in pieces
Follow directions for mixing butter cake mixtures. Cover with
Confectioners’ Frosting, using cream, and flavoring with vanilla.
Birthday Cake
½ cup butter
1¼ cups brown sugar
Yolks 2 eggs
⅔ cup milk
2¼ cups flour
3½ teaspoons baking powder
1 teaspoon orange extract
1 teaspoon vanilla
2 tablespoons Sherry
½ cup raisins, seeded and cut in pieces
½ cup walnut meats, cut in pieces
⅓ cup currants
2 tablespoons candied orange peel, finely cut
Whites 2 eggs
Follow directions for making butter cake mixtures. Bake in a buttered
and floured angel-cake pan in a slow oven one and one-quarter hours.
Cover with Ornamental Frosting (see p. 532).
Rich Coffee Cake
1 cup butter
2 cups sugar
4 eggs
2 tablespoons molasses
1 cup cold boiled coffee
3¾ cups flour
5 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon clove
½ teaspoon mace
½ teaspoon allspice
¾ cup raisins, seeded and cut in pieces
¾ cup currants
¼ cup citron, thinly sliced and cut in strips
2 tablespoons brandy
Follow directions for making butter cake mixtures. Bake in deep cake
pans.
Nut Spice Cake
½ cup butter
1 cup brown sugar
½ cup molasses
Yolks 4 eggs
1 cup sour milk
2½ cups flour
1 teaspoon soda
1 teaspoon cinnamon
½ teaspoon clove
¼ nutmeg, grated
1 cup raisins, seeded and cut in pieces
½ cup currants
½ cup English walnut meats, cut in pieces
1½ teaspoons baking powder
Mix ingredients in the order given. This recipe makes two loaves.
Dark Fruit Cake
½ cup butter
¾ cup brown sugar
¾ cup raisins, seeded and cut in pieces
¾ cup currants
½ cup citron, thinly sliced and cut in strips
½ cup molasses
2 eggs
½ cup milk
2 cups flour
½ teaspoon soda
1 teaspoon cinnamon
½ teaspoon allspice
½ teaspoon mace
¼ teaspoon clove
½ teaspoon lemon extract
Follow directions for mixing butter cake mixtures. Bake in deep cake
pans one and one-quarter hours.
Nut Cakes
Meat from 1 lb. pecans
1 lb. powdered sugar
¼ cup flour
Whites 6 eggs
1 teaspoon vanilla
Pound nut meat and mix with sugar and flour. Beat whites of eggs until
stiff, add first mixture and vanilla. Drop from tip of tablespoon
(allowing one spoonful for each cake) on a tin sheet covered with
buttered paper. Bake twenty minutes in a moderate oven.
Snow Cake
¼ cup butter
1 cup sugar
½ cup milk
1⅔ cups flour
2½ teaspoons baking powder
Whites 2 eggs
½ teaspoon vanilla or
¼ teaspoon almond extract
Follow recipe for mixing butter cakes. Bake forty-five minutes in a deep
narrow pan.
Lily Cake
⅓ cup butter
1 cup sugar
½ cup milk
1¾ cups flour
2½ teaspoons baking powder
Whites 3 eggs
⅓ teaspoon lemon extract
⅔ teaspoon vanilla
Follow recipe for mixing butter cakes.
Corn-starch Cake
1 cup butter
2 cups sugar
1 cup milk
1 cup corn-starch
2 cups flour
4½ teaspoons baking powder
Whites 5 eggs
¾ teaspoon vanilla or
½ teaspoon almond extract
Follow recipe for mixing butter cakes. This mixture makes two loaves.
Prune Almond Cake
Bake one-half Corn-starch Cake mixture in a dripping-pan. Cut in two
crosswise, spread between layers Prune Almond Filling, and cover top
with White Mountain Cream.
=Prune Almond Filling.= To one-half the recipe for White Mountain Cream
add eight soft prunes stoned and cut in pieces, and one-fourth cup
almonds blanched and cut in pieces.
Marshmallow Cake
½ cup butter
1½ cups sugar
½ cup milk
2 cups flour
3 teaspoons baking powder
¼ teaspoon cream of tartar
Whites 5 eggs
1 teaspoon vanilla
Follow recipe for mixing butter cakes. Bake in shallow pans, and put
Marshmallow Cream between the layers and on the top.
Fig Éclair
½ cup butter (scant)
1 cup sugar
½ cup milk
1⅞ cups flour
3 teaspoons baking powder
Whites 4 eggs
½ teaspoon vanilla
Follow recipe for mixing butter cakes. Bake in shallow pans, put between
layers Fig Filling, and sprinkle top with powdered sugar.
Banana Cake
Mix and bake Fig Éclair mixture; put between layers White Mountain Cream
covered with thin slices of banana, and frost the top. This should be
eaten the day it is made.
Bride’s Cake
½ cup butter
1½ cups sugar
Whites six eggs
½ cup milk
2½ cups flour
3 teaspoons baking powder
¼ teaspoon cream of tartar
½ teaspoon almond extract
Follow recipe for mixing butter cakes. Bake forty-five to fifty minutes
in deep, narrow pans. Cover with white frosting.
Ice Cream Cake
½ cup butter
2 cups sugar
1 cup milk
3 cups flour
4 teaspoons baking powder
Whites 4 eggs
Vanilla
Follow recipe for mixing butter cakes. Bake in layers, and put between
layers and on top Ice Cream Frosting.
Light Fruit Cake
To Fig Éclair mixture add one-half cup raisins seeded and cut in pieces,
two ounces citron thinly sliced and cut in strips, and one-third cup
walnut meat cut in pieces. In making mixture, reserve one tablespoon
flour to use for dredging fruit.
White Nut Cake
¾ cup butter
1½ cups sugar
Whites 8 eggs
½ cup milk
2½ cups flour
½ teaspoon cream of tartar
3 teaspoons baking powder
1 cup walnut meat cut in pieces
Follow recipe for mixing butter cakes. This mixture makes two loaves.
Golden Cake
¼ cup butter
½ cup sugar
1 teaspoon orange extract
Yolks 5 eggs
¼ cup milk
⅞ cup flour
1½ teaspoons baking powder
Cream the butter, add sugar gradually, and yolks of eggs beaten until
thick and lemon-colored, and extract. Mix and sift flour and baking
powder, and add alternately with milk to first mixture. Omit orange
extract, add one-half cup nut meat cut in small pieces, and bake in
individual tins.
Mocha Cakes
Bake a sponge cake mixture in sheets. Shape in small rounds, and cut in
three layers. Put layers together with a thin coating of frosting.
Spread frosting around sides and roll in shredded cocoanut. Ornament top
with frosting forced through a pastry bag and tube, using the rose tube.
Begin at centre of top and coil frosting around until surface is
covered. Garnish centre of top with a candied cherry.
=Frosting.= Wash one-third cup butter, add one cup powdered sugar
gradually, and beat until creamy. Then add one cup Cream Filling which
has been cooled. Flavor with one-half teaspoon vanilla and one and
one-half squares melted chocolate.
This frosting is sometimes colored pink, yellow, green, or lavender, and
flavored with rose, vanilla, or a combination of almond and vanilla.
Large Mocha Cakes are baked in two round layer cake tins, each cake
being cut in two layers. Layers are put together as small cakes. The top
is spread smoothly with frosting, then ornamented with large pieces of
candied fruits arranged in a design, and frosting forced through pastry
bag and tube.
Cream Cakes
½ cup butter
1 cup boiling water
4 eggs
1 cup flour
Pour butter and water in saucepan and place on front of range. As soon
as boiling-point is reached, add flour all at once, and stir vigorously.
Remove from fire as soon as mixed, and add unbeaten eggs one at a time,
beating, until thoroughly mixed, between the addition of eggs. Drop by
spoonfuls on a buttered sheet, one and one-half inches apart, shaping
with handle of spoon as nearly circular as possible, having mixture
slightly piled in centre. Bake thirty minutes in a moderate oven. With a
sharp knife make a cut in each large enough to admit of Cream Filling.
This recipe makes eighteen small cream cakes. For flavoring cream
filling use lemon extract. If cream cakes are removed from oven before
being thoroughly cooked, they will fall. If in doubt, take one from
oven, and if it does not fall, this is sufficient proof that others are
cooked.
French Cream Cakes
Fill Cream Cakes with Cream Sauce I.
French Strawberry Cream Cakes
Shape cream cake mixture oblong, making twelves cakes. Split, and fill
with Strawberry Cream Filling.
Éclairs
Shape cream cake mixture four and one-half inches long by one inch wide,
by forcing through a pastry bag and tube. Bake twenty-five minutes in a
moderate oven. Split, and fill with vanilla, coffee, or chocolate cream
filling. Frost with Confectioners’ Frosting to which is added one-third
cup melted Fondant, dipping top of éclairs in frosting while it is hot.
Lemon Queens
¼ lb. butter
½ lb. sugar
Grated rind 1 lemon
¾ tablespoon lemon juice
Yolks 4 eggs
5 ozs. flour
¼ teaspoon salt
¼ teaspoon soda (scant)
Whites 4 eggs
Cream the butter, add sugar gradually, and continue beating. Then add
grated rind, lemon juice, and yolks of eggs beaten until thick and
lemon-colored. Mix and sift soda, salt, and flour; add to first mixture
and beat thoroughly. Add whites of eggs beaten stiff. Bake from twenty
to twenty-five minutes in small tins.
Queen Cake
⅔ cup butter
2 cups flour (scant)
¼ teaspoon soda
Whites 6 eggs
1¼ cups powdered sugar
1½ teaspoons lemon juice
Cream the butter, add flour gradually, mixed and sifted with soda, then
add lemon juice. Beat whites of eggs until stiff; add sugar gradually,
and combine the mixtures. Bake fifty minutes in a long shallow pan.
Cover with Opera Caramel Frosting.
Pound Cake
1 lb. butter
1 lb. sugar
Yolks 10 eggs
Whites 10 eggs
1 lb. flour
½ teaspoon mace
2 tablespoons brandy
Cream the butter, add sugar gradually, and continue beating; then add
yolks of eggs beaten until thick and lemon-colored, whites of eggs
beaten until stiff and dry, flour, mace, and brandy. Beat vigorously
five minutes. Bake in a deep pan one and one-fourth hours in a slow
oven; or if to be used for fancy ornamented cakes, bake thirty to
thirty-five minutes in a dripping-pan.
New York Gingerbread
1 cup butter (scant)
1½ cups flour
2 tablespoons yellow ginger
5 eggs
1½ cups powdered sugar
1 teaspoon baking powder
Cream the butter, and add flour gradually, mixed and sifted with ginger.
Beat the yolks of the eggs until thick and lemon-colored, and add sugar
gradually. Combine mixtures, add whites of eggs, beaten until stiff, and
sift over baking powder. Beat thoroughly, turn into a buttered deep cake
pan, and bake one hour in a moderate oven.
Newport Pound Cake
Make same as New York Gingerbread, omitting ginger, and substituting one
teaspoon vanilla extract.
Christmas Cakes
Bake Newport Pound Cake in golden-rod pans, cut in fourths crosswise,
spread with Ice Cream Frosting, and garnish with green leaves, made from
ornamental frosting, and round red candies to imitate berries.
Ginger Pound Cakes
Cream one half pound butter and add gradually one-half pound sugar,
continuing the beating. Add three-fourths pound flour, mixed and sifted
with two teaspoons baking powder alternately with four eggs beaten until
thick and lemon-colored; then add one-half pound Canton ginger cut in
small pieces. Bake in small buttered and floured individual cake pans in
a slow oven. Cover with White Mountain Cream (see p. 528).
Molasses Pound Cake
⅔ cup butter
¾ cup sugar
2 eggs
⅔ cup milk
⅔ cup molasses
2⅛ cups flour
¾ teaspoon soda
1 teaspoon cinnamon
½ teaspoon allspice
¼ teaspoon clove
¼ teaspoon mace
½ cup raisins, seeded and cut in pieces
⅓ cup citron, thinly sliced and cut in strips
Cream the butter, add sugar gradually, eggs well beaten, and milk and
molasses. Mix and sift flour with soda and spices, and add to first
mixture, then add fruit. Bake in small buttered tins from twenty-five to
thirty minutes in a moderate oven. This recipe makes twenty-four little
cakes.
English Fruit Cake
1 lb. butter
1 lb. light brown sugar
9 eggs
1 lb. flour
2 teaspoons mace
2 teaspoons cinnamon
1 teaspoon soda
2 tablespoons milk
3 lbs. currants
2 lbs. raisins, seeded and finely chopped
½ lb. almonds, blanched and shredded
1 lb. citron, thinly sliced and cut in strips
Cream the butter, add sugar gradually, and beat thoroughly. Separate
yolks from whites of eggs; beat yolks until thick and lemon-colored,
whites until stiff and dry, and add to first mixture. Then add milk,
fruit, nuts, and flour mixed and sifted with mace, cinnamon, and soda.
Put in buttered deep pans, cover with buttered paper, steam three hours,
and bake one and one half hours in a slow oven, or bake four hours in a
very slow oven. Rich fruit cake is always more satisfactory when done if
the cooking is accomplished by steaming.
Wedding Cake I
1 lb. butter
1 lb. sugar
12 eggs
1 lb. flour
2 teaspoons cinnamon
────────┬─────────────────────────────────────
Nutmeg │¾ teaspoon each
Allspice│
Mace │
────────┴─────────────────────────────────────
½ teaspoon clove
3 lbs. raisins, seeded and cut in pieces
1 lb. currants
1 lb. citron, thinly sliced and cut in strips
1 lb. figs, finely chopped
¼ cup brandy
2 tablespoons lemon juice
Cream the butter, add sugar gradually, and beat thoroughly. Separate
yolks from whites of eggs, beat yolks until thick and lemon-colored,
whites until stiff and dry, and add to first mixture. Add flour
(excepting one-third cup, which should be reserved to dredge fruit)
mixed and sifted with spices, brandy, and lemon juice. Then add fruit,
except citron, dredged with reserved flour. Dredge citron with flour and
put in layers between cake mixture when putting in the pan. Bake same as
English Fruit Cake.
Wedding Cake II
1 lb. butter
1 lb. brown sugar
12 eggs
1 cup molasses
1 lb. flour
4 teaspoons cinnamon
4 teaspoons allspice
1½ teaspoons mace
1 nutmeg, grated
¼ teaspoon soda
3 lbs. raisins, seeded and cut in pieces
2 lbs. Sultana raisins
1½ lbs. citron, thinly sliced and cut in strips
1 lb. currants
½ preserved lemon rind
½ preserved orange rind
1 cup brandy
4 squares chocolate, melted
1 tablespoon hot water
Cream the butter, add sugar gradually, and beat thoroughly. Separate
yolks from whites of eggs, and beat yolks until thick and lemon-colored.
Add to first mixture, then add flour (excepting one-third cup, which
should be reserved to dredge fruit), mixed and sifted with spices, fruit
dredged with flour, lemon rind and orange rind finely chopped, brandy,
chocolate, and whites of eggs beaten until stiff and dry. Just before
putting into pans, add soda dissolved in hot water. Cover pans with
buttered paper, and steam four hours. Finish cooking by leaving in a
warm oven over night.
Imperial Cake
½ lb. butter
½ lb. sugar
Yolks 5 eggs
Whites 5 eggs
Grated rind ½ lemon
2 teaspoons lemon juice
½ lb. raisins, seeded and cut in pieces
½ cup walnut meat, broken in pieces
½ lb. flour
¼ teaspoon soda
Mix same as Pound Cake, adding raisins dredged with flour, and nuts at
the last.