Imperial Cake

1/2 lb. butter 1/2 lb. sugar Yolks 5 eggs Whites 5 eggs Grated rind 1/2 lemon 2 teaspoons lemon juice

1/2 lb. raisins, seeded and cut in pieces 1/2 cup walnut meat, broken in pieces 1/2 lb. flour 1/4 teaspoon soda

Mix same as Pound Cake, adding raisins dredged with flour, and nuts at the last.

Sunshine Cake

Whites 10 eggs

1 1/2 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

3/4 cup flour 1/4 teaspoon salt 3/4 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

1/4 teaspoon salt

7/8 teaspoon cream of tartar

Yolks 7 eggs

1 1/2 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

1/3 cup powdered sugar

Yolks 2 eggs

1/3 cup flour 1/8 teaspoon salt 1/4 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.