Layer Cake should always cool on a perfectly flat surface, not a plate. One of the jelly cake tins turned upside down will answer.

Many of the frostings given for Loaf Cakes make a very desirable filling for layer cakes.

Rules for mixing, baking, buttering tins, etc., are same as (hose given for Loaf Cake.

Cocoanut Meat

Cocoanut Meat should be taken from the shell and dried in a warm place for some hours before grating.

Layer Cake

For any Filling, Jelly, Cream, Chocolate, etc.

3 eggs and:

1 cupful of sweet cream.

1½ cupfuls of sugar (beat together).

2 teaspoonfuls baking-powder, sifted with 2 cupfuls of flour.

Flavor with lemon or vanilla. 4 tablepoonfuls of the batter enough for one tin. Bake immediately in a moderate oven.

This will make six layers and is available for any of the fillings given at the beginning of chapter.

Sponge Layer Cake

See Velvet Sponge Cake. Can be used for any layer cake.

Lemon Layer Cake

1 cupful of butter. Yolks of 5 eggs.

3 cupfuls of powdered sugar. Stir* all to a cream.

Juice and grated yellow rind of 1 lemon.

8 cups of flour. 1 cupful of milk.

½ teaspoonful soda dissolved in.

(No cream-tartar, the lemon furnishes the acid). Add the beaten whites of 4 eggs last of all. Bake in two layers and put together with the following icing: Reserve 1 white of egg from the cake, add to it 1 teaspoonful of corn-starch, 9 of white sugar, and 1 of lemon-juice, put between the layers and over the top. This is good baked in a loaf and frosted.

Orange Layer Cake

Yolks of 5 eggs. 2 cups of sugar.

Whites of 4 eggs. ½ cupful of water.

1 orange, juice and grated rind.

1½ cupfuls of flour.

1 heaping teaspoonful of baking powder. Bake in 4 cakes and put together with the following frosting:

White of 1 egg. 1 cup of sugar.

½ the juice and grated rind of 1 orange.

Orange Cake (II)

Make a cake after the rule for plain Sponge Cake. Bake in a deep round pan. When cold, cut in 8 or 4 layers, using a sharp knife. Peel and slice oranges in thin circular slices, about 6 oranges will be needed. Put a layer of oranges on the first layer of cake, sprinkle with powdered sugar, then another layer of cake, then oranges and sugar until finished. Make a soft icing and let it brown slightly in the oven. A tablespoon-fal of orange-juice added to the cake-batter will be an improvement.

Chocolate Cream Cake

Yolks of 4 eggs, well-beaten.

2 cupfuls of powdered sugar.

1 cupful of sweet milk or half milk and water.

1 cupful of butter. ½ teaspoonful of soda.

3 cupfuls of flour sifted with 1 teaspoonful of cream-tartar.

Lastly stir in the beaten whites of 4 eggs. Bake in 4 layers. Put together with the Chocolate Cream Filling.

Chocolate Layer Cake

Take the rule for Feather Layer Cake. Bake and put the layers together with chocolate frosting. Bake in jelly cake tins in 4 or 5 layers, or 2 shallow square tins, or in 1 large dripping-pan, cutting the cake in two, placing one half upon the other and frosting between, and on the top.