1. Soften and cream butter.

2. Add sugar gradually and cream.

3. Add beaten yolks, if used.

4. Mix and sift dry ingredients.

5. Add to the first mixture, alternating with the liquid.

6. Cut and fold in the whites of the eggs beaten stiff.

7. Put into the pans and bake.

Time of Baking

Layer cakes require from 20 to 25 m.

Loaf cakes take from 40 to 60 m. or longer.

Divide the time into quarters.

First Quarter - Cake should raise on sides.

Second Quarter - Cake should raise in center and specks of brown appear.

Third Quarter - Cake should brown evenly all over.

Fourth Quarter - Cake should shrink from the sides of the pan and settle.

To determine if the cake is done press with the finger; if it springs back from the touch it is done. Or push a well sterilized broom straw into the cake. If any particles cling to it the cake needs longer baking. If done the straw will come out clean.

How To Remove From The Pans

As soon as the cake is done remove from the pans by inverting it over a wire cake cooler, or an old piece of linen spread on the bread board. If inclined to stick, loosen carefully with a knife, or rest the pan successively on different sides, letting the weight of the cake help to loosen it. If it sticks badly on the bottom set the pan for a few minutes on a cold wet cloth. Do not frost the cake until cold.