In no department of cookery is Royal Baking Powder of more use and importance than in making fine cake.
Where fewer eggs are used, increase the amount of Royal Baking Powder about one teaspoon for each egg omitted.
If an unsalted shortening is used take slightly less and add a small quantity of salt.
Sift flour before measuring.
The baking of cake is of primary importance. Regulate the oven before putting materials together. See general suggestions, page 2.
Plain Cake
1/4 cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 cup milk
2 cups flour
3 teaspoons Royal Baking Powder
1/2 teaspoon salt
Cream shortening; add sugar slowly, add well beaten egg and flavoring; sift together flour, baking powder and salt and add to mixture a little at a time, alternately with milk. Bake in greased loaf, layer or patty pans in moderate oven. May also be used hot for cottage pudding.
Sunshine Cake
3 tablespoons shortening
3/4 cup sugar
yolks of 3 eggs
1 teaspoon flavoring extract
1-1/2 cups flour
3 teaspoons Royal Baking Powder
1/2 cup milk
Cream shortening; add sugar gradually, and yolks of eggs which have been beaten until thick; add flavoring; sift together flour and baking powder and add alternately, a little at a time, with the milk to first mixture. Bake in greased loaf pan in moderate oven 35 to 45 minutes. Cover with white icing, page 16.
Note—This is an excellent cake to make in combination with the following Three-Egg Angel Cake. Only three eggs are required for both.
Three-Egg Angel Cake
1 cup sugar.
1-1/3 cups flour
1/2 teaspoon cream of tartar
3 teaspoons Royal Baking Powder
1/3 teaspoon salt
2/3 cup scalded milk
1 teaspoon almond or vanilla extract
whites of 3 eggs
METHOD I
Mix and sift first five ingredients four times. Add milk very slowly, while still hot, beating continually; add vanilla; mix well and fold in whites of eggs beaten until light. Turn into ungreased angel cake tin and bake in very slow oven about 45 minutes. Remove from oven; invert pan and allow to stand until cold. Cover with white or chocolate icing, page 16.
METHOD II
Boil sugar with cold milk until thick and pour very slowly over whites of eggs which have been beaten light with a wire whip. Fold in flour, cream of tartar, salt and baking powder which have been sifted together five times. With whip beat mixture with long strokes until very light; add flavoring; put into ungreased angel cake tin in cold oven, turn on heat and bake at very low temperature for 25 minutes. Raise temperature slightly and bake 30 minutes longer or until thoroughly baked. Remove from oven, invert pan and allow to stand until cold. Cover with white or chocolate icing, page 16.
Angel Cake
whites of 8 eggs
1 teaspoon cream of tartar
3/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon Royal Baking Powder
3/4 cup flour
1 teaspoon vanilla extract
Whip whites of eggs to firm, stiff froth; add cream of tartar; fold sugar in lightly; fold in flour which has been sifted four times with baking powder and salt; add vanilla. Pour into ungreased pan and bake 45 to 50 minutes in moderate oven. Remove from oven; invert pan and allow to stand until cold. Ice with either chocolate or white icing, page 16.
Spanish Cake
1/2 cup shortening
1 cup sugar
2 eggs
1-3/4 cups flour
3 teaspoons Royal Baking Powder
1 teaspoon cinnamon
1/2 cup milk
Cream shortening; add sugar and yolks of eggs; beat well; sift together flour, baking powder and cinnamon and add alternately with milk; fold in beaten whites of eggs. Bake in greased pan in moderate oven 35 to 40 minutes. Cover with boiled icing, page 16.
Bride's Cake
1 cup shortening
2 cups sugar
1 teaspoon almond or vanilla extract
3/4 cup milk
3-1/2 cups flour
3 teaspoons Royal Baking Powder
whites of six eggs
Beat shortening to a cream, adding sugar gradually; add flavoring extract; beat until smooth. Add alternately a little at a time milk and flour which has been sifted three times with baking powder. Beat whites of eggs until dry, and add to batter, folding in very lightly without beating. Bake in greased loaf pan in moderate oven about one hour.
Eggless, Milkless, Butterless Cake
1 cup brown sugar
1-1/4 cups water
1 cup seeded raisins
2 ounces citron, cut fine
1/3 cup shortening
1/2 teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon
2 cups flour
5 teaspoons Royal Baking Powder
Boil sugar, water, fruit, shortening, salt and spices together in saucepan 3 minutes; when cool, add flour and baking powder which have been sifted together; mix well. Bake in greased loaf pan in moderate oven about 45 minutes.
Chocolate Cake
3 squares unsweetened chocolate
2 tablespoons sugar
1-1/2 tablespoons milk
4 tablespoons shortening
1 cup sugar
2 eggs
2/3 cup milk
1-1/3 cups flour
2 teaspoons Royal Baking Powder
1/8 teaspoon salt
Cook slowly until smooth first three ingredients. Cream shortening; add sugar and beat well. Add yolks of eggs and beat again. Stir in chocolate mixture and then add alternately the milk and flour which has been sifted with the baking powder and salt. Fold in the beaten whites of eggs. Bake in greased loaf pan in moderate oven 50 to 60 minutes. Cover with white or chocolate icing, page 16.
Pound Cake
1 cup butter
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon lemon extract
5 eggs
2 cups flour
1 teaspoon Royal Baking Powder
Reserve 2 egg whites for icing
Cream butter, add sugar slowly, beating well. Add flavoring and yolks of eggs which have been beaten until pale yellow. Beat three egg whites until light and add alternately a little at a time with the flour which has been sifted with baking powder. Mix well and bake in greased loaf pan in moderate oven about one hour. Cover with ornamental frosting, page 16, made with the two remaining egg whites.
Rich Fruit Cake
2 cups shortening
2 cups sugar
6 eggs
4 cups seeded raisins
4 cups currants
4 cups flour
1 cup shelled almonds
2 tablespoons orange peel
2 tablespoons lemon peel
2 cups sliced citron
1 cup grape juice
2 teaspoons cinnamon
1/2 teaspoon grated nutmeg
1/2 teaspoon ground mace
1/4 teaspoon allspice
1/2 teaspoon cloves
1/2 teaspoon salt
4 teaspoons Royal Baking Powder
Cream shortening and sugar together; add beaten egg yolks; add raisins and currants, which have been washed, dried, and over which a cup and a half of the flour has been sifted; blanch almonds and put through food chopper with lemon and orange peel and add; slice citron very fine and add; stir in grape juice and half of stiffly beaten whites of eggs; sift together spices, salt, baking powder and flour and add; mix well and fold in remaining whites; pour into two 12-inch pans which have been lined with four layers of brown paper and bake in moderate oven one hour; then cover with double layer of brown paper; put asbestos plates underneath and continue baking about two hours longer.
Coffee Fruit Cake
1/2 cup shortening
1 cup light brown sugar
2 eggs
1/4 cup strong coffee
1/3 cup rich milk or cream
1-3/4 cups flour
3 teaspoons Royal Baking Powder
1/2 lb. raisins
1/8 lb. sliced citron
1/4 lb. figs, cut in strips
Cream shortening; add sugar; add egg yolks, coffee and milk; sift together flour and baking powder and add slowly; add fruit, which has been slightly floured, and fold in beaten whites of eggs. Bake in greased loaf pan from 60 to 90 minutes.
Royal Date Cake
1 cup boiling water
1 lb. stoned and cut dates
3/4 cup brown sugar
2 tablespoons shortening
1 square melted chocolate
1 egg
2 teaspoons Royal Baking Powder
1/4 teaspoon salt
1-3/4 cups flour
3/4 cup chopped pecan nuts
Pour boiling water over dates. Cream sugar and shortening; add chocolate and beaten egg; mix well and add dates and water; sift baking powder, salt and flour together; add gradually with pecan nuts. Bake in greased loaf pan in slow oven one and a half hours.
Royal Cream Loaf Cake
1/2 cup shortening
1 cup sugar
2 eggs
1 teaspoon lemon extract
1/2 cup rich milk or thin cream
1 cup flour
1/2 cup corn starch
3 teaspoons Royal Baking Powder
Cream shortening; add sugar slowly; add beaten yolks of eggs and flavoring; add milk a little at a time; sift flour, corn starch and baking powder together and add; fold in beaten whites of eggs. Bake in greased loaf pan in moderate oven 35 to 45 minutes, and cover with frosting, page 16.
Maple Nut Cake
1/3 cup shortening
1 cup light brown sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup milk
1-1/2 cups flour
1/4 teaspoon salt
2 teaspoons Royal Baking Powder
1 cup chopped nuts—preferably pecans
Cream shortening, add sugar, egg yolks, flavoring and milk, and beat well; add flour, salt and baking powder which have been sifted together, and add chopped nuts; mix in beaten egg whites. Bake in greased loaf pan in moderate oven 35 to 45 minutes. Cover top with maple icing page 17. While still soft sprinkle with chopped nuts.
Soft Molasses Cake
1/2 cup shortening
2/3 cup brown sugar
1 egg
1/2 cup molasses
2 cups flour
3 teaspoons Royal Baking Powder
1/2 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon cinnamon
2/3 cup milk
Cream shortening. Add sugar slowly; beating continually; add beaten egg and molasses; add half of flour, baking powder, salt and spices which have been sifted together; mix and add milk and remainder of dry ingredients. Mix well. Bake in greased shallow pan in moderate oven about 40 minutes. Serve hot.
Fairmount Cake
2 cups flour
2 teaspoons Royal Baking Powder
1/2 cup shortening
1-1/4 cups sugar
1/2 cup milk
1 teaspoon vanilla extract
3 eggs
1/2 cup fresh grated cocoanut
Sift flour and baking powder three times; beat shortening and sugar to a cream; add milk and vanilla, then flour, a little at a time; beat until smooth; add eggs one at a time, stirring and beating batter well after each egg is added. Bake in greased loaf pan in moderate oven 1 hour. Cover with boiled icing, page 16 and sprinkle with cocoanut.
Marble Cake
WHITE PART
3 tablespoons shortening
1/2 cup sugar
1/2 teaspoon lemon extract
1/2 cup milk
1 cup flour
2 teaspoons Royal Baking Powder
1/4 teaspoon salt
white of 1 egg
Cream shortening; add sugar slowly; add flavoring and milk. Beat well and add flour sifted with baking powder and salt. Mix in beaten egg white.
DARK PART
3 tablespoons shortening
1/2 cup sugar
yolk of 1 egg
1/2 cup milk
1 cup flour
2 teaspoons Royal Baking Powder
1/4 teaspoon salt
1/2 teaspoon cloves
1/2 teaspoon allspice
1 teaspoon cinnamon
2 tablespoons cocoa
Cream shortening; add sugar slowly; add egg yolk and mix well. Mix in milk; add flour, baking powder, salt, spices and cocoa which have been sifted together. Put this batter by spoonfuls and same amount of white batter alternately into greased loaf pan but do not mix. Bake in moderate oven about 45 minutes. Cover with white icing, page 16.
Marble Cake II
Make plain cake page 10; save one-third of batter and add to it 1-1/2 squares melted unsweetened chocolate. Drop by spoonfuls into white batter after putting in pan. Bake in moderate oven about 45 minutes.
Feather Cocoanut Cake
1-1/2 cups flour
7/8 cup sugar
2 teaspoons Royal Baking Powder
2 tablespoons melted shortening
1 egg
1/2 cup milk
1 teaspoon lemon extract
1/2 cup fresh grated cocoanut
Sift flour, sugar and baking powder. Add shortening and beaten egg to milk and add to dry ingredients. Mix well, add flavoring and cocoanut and bake in greased loaf pan in moderate oven 35 to 45 minutes. Sprinkle with powdered sugar, or ice with white icing, page 16 with grated cocoanut sprinkled on top.
Chocolate Layer Cake
1/3 cup shortening
1 cup sugar
1 egg
1 cup milk
1-3/4 cups flour
4 teaspoons Royal Baking Powder
1/4 teaspoon salt
1 teaspoon vanilla extract
Cream shortening; add sugar gradually, beating well; add beaten egg, one-half the milk and mix well; add one-half the flour which has been sifted with salt and baking powder; add remainder of milk, then remainder of flour and flavoring; beat after each addition. Bake in greased layer cake tins in moderate oven 15 to 20 minutes.
CHOCOLATE FILLING AND ICING
3 cups confectioner's sugar
boiling water
1 teaspoon vanilla extract
2 ounces unsweetened chocolate
1/2 teaspoon grated orange peel
To sugar add boiling water slowly to make a smooth paste; add vanilla, melted chocolate and orange peel. Spread between layers and on top of cake.
Orange Layer Cake
1/3 cup shortening
1 cup sugar
2 eggs
2/3 cup milk
1-3/4 cups flour
3 teaspoons Royal Baking Powder
1 teaspoon vanilla extract
Cream shortening; add sugar and egg yolks; mix well and add half the milk; add half the flour which has been sifted with baking powder; mix in flavoring, milk and remainder of flour. Bake in two greased layer cake tins in moderate oven about 20 minutes.
ORANGE FILLING AND ICING
whites of 2 eggs
1-1/2 cups confectioner's sugar
rind and soft pulp of 1 orange
Whip eggs to stiff froth; add sugar, a little at a time, until stiff enough to spread. Whip in pulp and rind of orange. Orange coloring may be added if desired.
White Layer Cake
1/2 cup shortening
1 cup granulated sugar
1/2 cup cold water
2 cups flour
2 teaspoons Royal Baking Powder
whites of 3 eggs
1 teaspoon vanilla or almond extract
Cream shortening and sugar together until very light; add water slowly, almost drop by drop, and beat constantly; stir in flour and baking powder which have been sifted together twice; add flavoring; mix in egg whites which have been beaten until stiff. Bake in two greased layer cake tins in moderate oven 20 to 25 minutes. Put together with fresh strawberry or maple filling, page 17.
Devil's Food Cake
1/2 cup shortening
1 cup sugar
2-1/2 ounces chocolate
1/2 cup mashed potatoes
1 egg
3/8 cup milk
1-1/4 cups flour
2 teaspoons Royal Baking Powder
1/2 cup chopped nuts
1/2 teaspoon vanilla extract
Cream shortening; add sugar, melted chocolate and mashed potatoes; mix well; add egg yolk, milk and flour and baking powder which have been sifted together; beat well; add nuts, vanilla and beaten egg white; mix thoroughly. Bake in greased shallow tin in moderate oven 25 to 35 minutes.
MARSHMALLOW ICING
3/4 cup granulated sugar
1/3 cup water
6 or 8 marshmallows
white of 1 egg
few drops vanilla extract
Boil sugar and water without stirring until syrup spins a thread; melt marshmallows in syrup; pour slowly over beaten white of egg; add flavoring and spread very thickly over cake. Melt 2 ounces unsweetened chocolate with one-half teaspoon butter and spread thin coating over icing when cool.
Cream Layer Cake
1/2 cup shortening
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup milk
2 cups flour
3 teaspoons Royal Baking Powder
1/4 teaspoon salt
Cream shortening and sugar together until light; add beaten egg yolks, flavoring and milk slowly; sift flour and salt; add half, then half beaten egg whites; add remainder of flour sifted with baking powder; stir after each addition; fold in remaining egg whites. Bake in greased layer cake tins in moderate oven 15 to 20 minutes. Put together with cream filling and cover top and sides with white icing.
CREAM FILLING
1 cup milk
2 tablespoons corn starch
1/4 teaspoon salt
2 tablespoons sugar
1 egg
1 teaspoon vanilla extract
Scald milk. Mix corn starch, salt and sugar with a little cold milk; add to beaten egg; then add to hot milk. Cook about three minutes or until thick and smooth; add flavoring, and spread between layers.
Cocoanut Layer Cake
1/4 cup shortening
1 cup sugar
1 teaspoon vanilla extract
1 egg
1 cup milk
2 cups flour
1/8 teaspoon salt
3 teaspoons Royal Baking Powder
Cream shortening, add sugar slowly, add flavoring and beaten egg; add milk; mix well; then add flour, salt and baking powder which have been sifted together. Bake in three greased layer cake tins in moderate oven 12 to 15 minutes.
COCOANUT FILLING AND ICING
1-1/2 cups granulated sugar
1/2 cup water
2 egg whites
1/2 teaspoon vanilla extract, few drops lemon juice
1 cup fresh grated cocoanut
Cook sugar and water slowly without stirring until syrup spins a thread; pour slowly over beaten egg whites; beat until thick; add flavoring. Spread between layers and on top of cake. While icing is soft sprinkle thickly with cocoanut.
Maple Layer Cake
1/2 cup shortening
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup milk
2 cups flour
3 teaspoons Royal Baking Powder
1/4 teaspoon salt
Cream shortening, and sugar; add egg yolks and flavoring; mix well; add milk slowly, stirring until smooth; sift flour, baking powder and salt together; add half to mixture, then half of beaten egg whites, then remainder of flour (stirring after each addition); mix in balance of whites. Bake in greased layer cake tins in moderate oven 12 to 15 minutes. For middle layer of chocolate, take 1-3 of batter of above recipe and add 1 oz. melted chocolate. Put together with maple icing, page 17.
Fruit Layer Cake
1/3 cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 cup milk
2 cups flour
4 teaspoons Royal Baking Powder
1/8 teaspoon salt
Cream shortening well; add sugar; add yolk of egg and vanilla; mix well; add milk, then flour, baking powder and salt which have been sifted together; mix in beaten egg white. Bake in three greased layer tins in hot oven about 15 minutes. Put cake together with fruit filling and cover with white icing, page 16.
FRUIT FILLING
1/2 cup fruit jelly
1 cup water
1/2 cup chopped raisins
1/4 lb. chopped figs
1/4 cup sugar
2 tablespoons corn starch
1/2 cup chopped blanched almonds or walnuts
juice of 1/2 lemon
Cook jelly with water, fruit and sugar; add corn starch which has been mixed with a little cold water. Cook until thick, remove from fire; add nuts and lemon juice. Cool and spread between layers of cake.
Lady Baltimore Cake
1/2 cup shortening
1 cup sugar
whites of 3 eggs
1/2 cup milk
1 teaspoon vanilla extract or 1/2 teaspoon almond extract
1-3/4 cups flour
2 teaspoons Royal Baking Powder
Cream shortening; add sugar and unbeaten white of one egg; add milk very slowly, beating between each addition; add flavoring; add flour which has been sifted with baking powder; lastly fold in beaten whites of 2 eggs. Bake in square greased layer tins in hot oven about 15 minutes. Use following filling and cover top and sides of cake with white icing, page 16.
FILLING
1-1/2 cups sugar
1/2 cup water
whites of 2 eggs
1/2 cup chopped seeded raisins
1/2 cup chopped figs
1 cup chopped blanched almonds or pecan nuts
1/2 teaspoon vanilla extract
Boil sugar and water without stirring until syrup spins a thread. Pour syrup slowly over beaten eggs. Mix in fruit, nuts and flavoring. Spread between layers of cake.
Sponge Cake
6 eggs
1 cup granulated sugar
rind of half a lemon
2 tablespoons lemon juice
1 cup flour
1 teaspoon Royal Baking Powder
1/2 teaspoon salt
Beat egg yolks with wire whip until thick; add gradually sifted sugar, then grated lemon rind, lemon juice and one-half beaten whites; mix well; carefully fold in flour which has been sifted with baking powder and salt; add remainder of whites, mix lightly and bake in ungreased sponge cake tin in moderate oven 35 to 45 minutes. When cake shrinks from pan remove from oven and turn upside down on cake cooler.
Royal Sponge Cake
1 cup sugar
1/2 cup water
3 eggs
1 cup flour
1/2 teaspoon salt
2 teaspoons Royal Baking Powder
1 teaspoon vanilla or lemon extract
1/8 cup cold water
Boil sugar and water without stirring until syrup spins a thread and add slowly to beaten egg whites, beating until mixture is cold; sift together three times, flour, salt and baking powder; beat egg yolks until thick; add a little at a time, flour mixture and egg yolks, alternately to white of egg mixture; add cold water and flavoring; mix lightly. Bake in ungreased tin in moderate, oven about one hour.
Milk Sponge Cake
2 eggs
1 cup sugar
6 tablespoons hot milk
1 teaspoon vanilla or lemon extract
1 cup flour
1-1/2 teaspoons Royal Baking Powder
1/8 teaspoon salt
Beat egg yolks until thick; add half the sugar, beating continually; add hot milk, remainder of sugar and beaten egg whites; add flavoring; add flour, salt and baking powder which have been sifted together. Bake in ungreased tube pan in moderate oven about 25 minutes.
Coffee Spice Cake with Mocha Filling
1/2 cup shortening
1 cup sugar
2 eggs
1/2 cup strong coffee
2 cups flour
3 teaspoons Royal Baking Powder
1/8 teaspoon salt
2 teaspoons mixed spices
Cream shortening and sugar until light; add beaten egg yolks; add coffee slowly; add half the flour sifted with baking powder, salt and spices; mix well and add beaten egg whites; add remainder of flour and mix lightly. Bake in greased layer cake tins in moderate oven 45 to 50 minutes. Spread layers and cover top with
MOCHA ICING AND FILLING
1 tablespoon butter
1 cup confectioner's sugar
1 tablespoon cocoa
2 tablespoons strong coffee
1/4 teaspoon salt
Cream butter and sugar; add cocoa, coffee and salt and stir until smooth. If too dry, add more coffee.
