Cake making Make all measurements level. | Classification | Shortening | Sugar | *Eggs | Liquid | Baking Powder or Soda | Flour | Salt | Flavoring | Other Ingredients | Method | | PLAIN CAKE for layer or loaf | ¼ c. Butter or Oleomargarine | 1 c. | 2 | ½ c. Diluted Evaporated †Milk | 2½ tsp. B. P. | 1½ c. Sifted twice | ? tsp. | ½ tsp. Vanilla | | Cream butter, add sugar gradually and cream well, add beaten egg and mix. Mix and sift flour, baking powder and salt. Add the dry ingredients and the first mixture. Mix with as little stirring as possible. | | SPICE CAKE | 1 c. Bacon Drippings | 1½ c. Light Brown | 3 | 1 c. Sour Milk | 1 tsp. Soda | 2 c. Sifted twice | ? tsp. | 5 tsp. Mixed Spices | Currants and Nuts | | GINGER CAKE | 4 tbsp. Drippings | 1 c. Molasses | 1 | ½ c. Hot Water | 1 tsp. Soda | 2 c. Sifted twice | ? tsp. | 2 tsp. Ginger | | | DEVIL’S FOOD | ½ c. Drippings or Oleomargarine | 2 c. Light Brown | 4 | 1 c. Diluted Evaporated Milk | 5 tsp. B. P. | 2? c. Sifted twice | ? tsp. | ½ tsp. Vanilla | 4 squares Melted Chocolate | Variations: Add fruit and nuts with dry ingredients.
When whites and yolks are beaten separately, mix the yolk with the butter, and cut and fold in the whites last. | | POUND CAKE | 1 c. Butter or Nut Margarine | 1½ c. Powdered Sugar | 4 | ½ c. Diluted Evaporated Milk | 2 tsp. B. P. | 2 c. Sifted twice | ? tsp. | 1 tsp. Almond Ext. | | | LADY BALTIMORE | 1 c. Butter | 2 c. Granulated | 6 whites | 1 c. Diluted Evaporated Milk | 2 tsp. B. P. | 2 c. Sifted twice | | 1 tsp. Rosewater or Almond | | FRUIT CAKE
Dark | 2 c. Oleomargarine or Drippings | 1 c. Molasses, 2 c. dk. brn. Sugar | 2 | 1 c. Diluted Evaporated Milk | 1 tsp. Soda | 5 c. Sifted Flour | ½ tsp. | 1 tsp. Allspice
2 tsp. Cinnamon
1 tsp. Cloves | 1 lb. Raisins, ½ lb. Citron, 1 lb. Currants, ½ c. Maraschino Cherries | FRUIT CAKE
White | ½ c. Oleomargarine or Butter | 1 c. Sugar | 5 whites | | 1 tsp. B. P. | 1¾ c. Sifted Flour | | ½ tsp. Almond Extract | ? cup Blanched Alm’ds
½ cup Cocoanut
½ cup Citron | SPONGE CAKE
Beat yolks until thick and lemon colored. Add sugar gradually and continue beating, using Dover beater. Add lemon juice and water. Cut and fold in whites of egg alternately with flour. | | SPONGE CAKE | | 1 c. Granulated | 5 | | | 1 c. Pastry Flour | ¼ tsp. | 1 tsp. Lemon Juice | | | SPONGE DROPS | | ? c. Powdered | 2 yolks
3 whites | | | ? c. Pastry Flour | ? tsp. | ¼ tsp. Vanilla | | Variations:
Sponge Drops should be dropped from teaspoon on oil paper. | | ORANGE CAKE | | 2 c. Powdered | 5 yolks
4 whites | | | 2 c. Pastry Flour | ½ tsp. | | Orange Frosting
2 tsp. Cream of Tartar | - * Fresh or high grade cold storage.
- † One part evaporated milk to two parts water.
- c.=cup
- tsp.=teaspoon
- tbsp.=tablespoon
Cake is judged by its delicate flavor, fine grain or texture, evenly baked crust, and appearance. Special pastry flour assures a more delicate texture than bread flour in cake making. yellow cake with chocolate icing on top and between three layers Chocolate Frosted Sunshine Layer Cake PROPORTION AND USE OF MATERIALS Salt is used to bring out flavor. Quantity used should be according to amount of butter present. When nuts are used, the amount of salt should be increased slightly to bring out flavor. When chocolate or cocoa is used, decrease the amount of fat, as there is a certain amount of fat in the cocoa and chocolate.
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