Notes On Cake Making

Have the bowl warm, the butter soft, sugar fine; use a wooden spoon for beating; never mix cake in tin; have pans perfectly clean; do not grease the pans; paper the bottom of the pan, and, for butter cakes, butter lightly the upper side of the paper. When baked slip a knife around the edges of the cake to loosen it; let stand in the pan until you can handle the pan without a holder; let butterless cakes stand in the pan until cold; when a cake is nearly baked it will shrink from the sides of the pan.

Angel Cake

One cupful of egg white, One-half a level teaspoonful of cream of tartar,

One cupful of sugar,

One cupful of flour,

One teaspoonful of almond extract.

To the eggs add a pinch of salt; beat for one minute; sift in the cream of tartar and beat until stiff; sift the sugar and beat into the eggs; add the flavoring; sift the flour five times before measuring it; fold it into the cake quickly and lightly; paper the pan; do not butter it; pour the mixture into the pan; cover and put into a cool oven; after half an hour remove the cover; bake an hour; when baked turn the pan bottom side up; if the pan has not feet, set something under the sides, so a current of air can pass under and over it; let stand until cold.

Sunshine Cake

Make the same as Angel Cake, adding the yolks of five eggs, beaten light.

Sponge Cake

Five eggs,

One cupful of sugar,

One cupful of pastry flour, Rind and juice of half a lemon.

Separate the eggs; beat the whites until stiff; add the lemon juice; beat the yolks with a Dover egg-beater until creamy; add the sugar and grated rind of the lemon and beat together; add the whites, and lastly sift in the flour; line the cake pan with paper and bake in a cool oven one hour; when done it will shrink from the sides of the pan; turn upside down and let stand in the pan until cold.

Delicate Cake

Three-fourths cupful of butter, One and one-half cupfuls of sugar, Two-thirds cupful of cold water, One teaspoonful of lemon juice or one-fourth teaspoonful of cream tartar,

Two-thirds cupful of egg white, Three cupfuls of flour and three slightly rounding teaspoonfuls of baking powder, One teaspoonful of almond and mace extract (one-fourth mace).

Cream the butter; add the sugar gradually and cream together; add the eggs unbeaten, one-half at a time, and beat together until light; add lemon juice; sift the flour before measuring; add water and flour alternately; mix the baking powder with the last half cupful of the flour and sift into the cake; beat thoroughly, and add the flavoring; beat the cake for five minutes after everything is added; bake in a moderate oven - one loaf, fifty minutes.

Lady's Cake

One cupful of butter,

One cupful of sugar,

Whites of eight eggs,

One teaspoonful of lemon juice,

Two cupfuls of flour,

One teaspoonful of baking powder,

One teaspoonful of almond extract.

Cream the butter; add half a cupful of the sugar gradually and cream together; to the whites of the eggs add a pinch of salt; beat with a wire egg-beater until stiff; beat in the lemon juice and add the other half cupful of sugar and beat together; add to the creamed butter and sugar; sift and measure the flour; mix the baking powder with the last half cup; sift into the batter; beat the cake thoroughly after everything is added; bake in a moderate oven fifteen minutes.