OMITTING EGGS IN CAKE.—It was previously stated that 2 teaspoonfuls of baking powder are required to leaven 1 cupful of flour when no eggs are used. The statement was also made that the quantity of baking powder is reduced when eggs are used. Hence cakes made with eggs require less than the proportionate quantity of leavening given above.

When eggs are omitted in a cake, it is necessary to use 2 teaspoonfuls of baking powder (or its equivalent) for each cupful of flour.

The flavor of cakes is usually improved when eggs are used. In eggless cakes, it is advisable to use spices or other materials of pronounced flavor.

Since eggs are highly nutritious, their omission in cake decreases considerably the food value of the cake. Leavens and flavoring materials (except chocolate) used in eggless cakes have practically no food value.

APPLE SAUCE CAKE

2 cupfuls flour 1/8 teaspoonful cloves 1 1/2 teaspoonfuls cinnamon 1 teaspoonful nutmeg 1 teaspoonful baking soda 1/4 teaspoonful salt 1 cupful sugar 1 cupful apple sauce (unsweetened) 1/3 cupful fat 1 cupful raisins, cut in halves

Mix the sugar and apple sauce; add the fat. Mix the dry ingredients. Through a sifter, add them to the apple sauce mixture. Flour the raisins and stir them into the batter. Turn into a greased loaf-cake pan or into two layer-cake pans. Bake in a moderate oven (375 degrees F.). If the cake is baked in layers, put Raisin Filling between them, but omit the raisins in the cake batter.

CHOCOLATE CAKE

2 cupfuls flour 2 teaspoonfuls baking powder 1 teaspoonful salt 1/3 cupful cocoa 1/3 cupful water 1/4 cupful fat 1/2 teaspoonful baking soda 1 cupful sugar 3/4 cupful sour milk 1 teaspoonful vanilla

Mix the cocoa and water. Stir and cook until a thick smooth paste is formed. Add the fat. If solid fat is used stir until it is melted. Set aside to cool.

Add the baking soda and mix well. Then add the sugar and sour milk. Through a sifter, add the dry ingredients. Then add the vanilla. Beat well. Bake in two layers (375 degrees F.) or in one sheet (350 degrees F.). Use frosting or Chocolate Filling made without eggs between the layers and frosting on the top layer.

If it is desired to save sugar, a thin layer of Chocolate Filling may be used between the layers and on the top layer.

SPICE CAKE

1 cupful brown sugar 1/4 cupful molasses 1 cupful seeded raisins 3/4 cupful water 1/2 cupful fat 1/2 teaspoonful salt 1 teaspoonful nutmeg 2 teaspoonfuls cinnamon 1/8 teaspoonful cloves 2 1/2 cupfuls flour 1/4 teaspoonful baking soda 3 1/2 teaspoonfuls baking powder

In a saucepan mix all the ingredients except flour and leavening materials. Stir and cook the mixture at boiling temperature for 3 minutes. Set aside to cool.

Through a sifter, add the leavening materials and flour. Beat well. Turn into an oiled loaf-cake pan and bake in a moderate oven (350 degrees F.) from 45 to 60 minutes.

Chopped nuts—1/2 cupful—may be added to this cake. This addition, however, increases the cost. For economy the raisins may be omitted.

NOTE.—Various changes occur when certain of the ingredients of this cake are cooked, viz.,

(a) The sugar is dissolved (b) The raisins are softened (c) The fat is melted (d) The spices are improved in flavor.

QUESTIONS

What materials in Apple Sauce Cake leaven it?

What ingredient usually present in cake recipes is omitted in this cake?
What takes the place of this ingredient?

In Chocolate Cake, how much baking soda is required to neutralize the acid of the sour milk? For what purpose is the additional quantity used?

What is the purpose of cooking the cocoa and water (see Cocoa and
Chocolate)?

Determine the difference in the cost of Chocolate Cake with and without eggs.

What ingredient in Spice Cake contains a small quantity of acid? Explain why baking soda is an ingredient of this ingredient.

Why should the cooked mixture of Spice Cake be cool before the remaining ingredients are added?