Cake Hints

Granulated sugar is best for cakes.

Do not move cake in oven while in soft condition.

Cake pan should be filled nearly two-thirds full if cake is expected to rise to the top of the pan.

Beating cakes encloses bubbles of air, which is one of the secrets of light cakes. Stirring stirs them out.

Sugar for cakes should always be sifted.

Never melt the butter, creaming butter encloses air, and makes the cake light.

Always sift flour before measuring.

Fruit should be floured to keep it from sticking together or settling.

Spices should be mixed with flour or sugar.

Layer cakes require a hotter oven than loaf cakes. Sponge requires a cool oven.

Flour sifted from three to five times is the secret of a perfect cake.

Poppy-Seed Cake

1 1/2 cups sugar 3/4 cup butter 3/4 cup milk 2 cups flour

2 teaspoons baking powder 3/4 cup poppyseeds 4 egg whites

Method :

Soak poppyseeds over night in milk. Bake in angel food tin. A custard icing can be used.

Bernice Waite, Xi.

Jelly Roll

2 eggs beaten light

1 cup granulated sugar grated rind of one lemon

1/3 cup hot water jelly and confectioner's sugar

3/4 teaspoon salt

1 tablespoon butter

1 cup prepared cake flour

2 teaspoons baking powder

Method :

Gradually beat the sugar into the well-beaten eggs. Add the grated lemon rind, the melted butter, and the flour which has been sifted, measured and the baking powder and salt added to same and sifted again. Beat all together thoroughly, and turn into the shallow pan lined with a well-greased paper. Bake about fifteen minutes in a moderate oven. Turn out at once onto a clean damp cloth. Trim off the crisp edges on the four sides, spread with beaten jelly and roll over and over, keeping the cloth between the fingers and the cake. Roll the cloth and let stand some time. Sift confectioner's sugar over the top when ready to serve.

Gladys Mars Becker, Xi.

Angel Food Cake

whites of 11 eggs

1 1/2 cups sugar

1 teaspoon cream of tartar

1 cup flour

1 teaspoon vanilla

Method :

Beat egg whites stiff, sift flour, sugar and cream of tartar about five times. Fold flour, sugar and cream of tartar gradually into beaten egg whites, Do not stir a great deal. Add vanilla. Put in ungreased pan and bake in moderate oven for forty-five minutes. Serves sixteen.

Louise Vater, Xi.

Cream Puffs

1 cup water 1/3 cup butter 1 cup flour

1/2 teaspoon salt 4 eggs

Method :

Bring water and fat to a boil. Add flour and salt and cook until mixture leaves side of pan, stirring constantly. Remove from fire. Cool and add unbeaten eggs one at a time beating thoroughly after each one. Drop from tablespoon in round balls about two inches apart. Bake twenty minutes in hot oven and then twenty minutes more in moderate oven.

Filling:

1/4 cup sugar

4 1/2 tablespoons cornstarch pinch of salt

2 cups milk 2 eggs flavoring

Method :

Cook in double boiler until thick.

Dorothy Wilson, Xi.