Complete Library of Cooking Vol 4 by Cookbooks

Author:Cookbooks
Language: eng
Format: mobi, epub, pdf
Publisher: IB Dave's Library
Published: 2010-05-10T14:43:17+00:00

WHITE CAKE

1/2 c. butter

1-1/2 c. sugar

5 egg whites

2-1/2 c. flour

4 tsp. baking powder

3/4 c. milk

Powdered sugar

Shredded coconut

Cream the butter and add gradually the sugar and the beaten whites of eggs. Sift the flour and baking powder together and add alternately with the milk. Beat this mixture well. Pour into a sheet-cake pan, 9 inches by 12 inches, and cover with powdered sugar and a rather thin layer of 99 / 173

shredded coconut. Bake for about 40 minutes in a moderate oven. Remove from the pan, cool, and serve without icing. 71. FEATHER CAKE.--A cake that is easily made and that is a general favorite is known as feather cake. As may be inferred from the name, such cake is very light in weight and tender in texture.

FEATHER CAKE

1/2 c. butter

1 c. sugar

3 eggs

2 c. flour

1-1/2 tsp. baking powder

1/3 c. milk

1 tsp. flavoring

Cream the butter, add the sugar gradually, and beat the eggs and add them. Sift the flour and baking powder together, and add alternately with the milk to the mixture. Add the flavoring. Beat rapidly for a few minutes, pour into a loaf-cake pan, and bake. Ice with simple white icing.

72. GOLD CAKE.--The cake given in the accompanying recipe and known as gold cake is very attractive in color, as well as appetizing in taste. To produce the gold color, only the yolks of the eggs are used. Orange extract is used for the flavoring.

GOLD CAKE

1/3 c. butter

2/3 c. sugar

4 egg yolks

1-1/4 c. flour

2 tsp. baking powder

1/2 c. milk

1 tsp. orange extract

Cream the butter, add the sugar gradually, beat the yolks of the eggs until they are thick and lemon-colored, and add them. Sift the flour and baking powder together, and add alternately with the milk. Add the orange extract and bake in a loaf-cake pan. Cover with white icing and serve.

73. ICE-CREAM CAKE.--Because of the nature of the cake here given, it is called ice-cream cake. Only the whites of the eggs are used, and so the cake is white in color. It is baked in layers and is frosted with white icing.

ICE-CREAM CAKE

1/2 c. butter

2 c. sugar

1 c. milk

3 c. flour

4 tsp. baking powder

4 egg whites

1 tsp. vanilla

Cream the butter, add the sugar gradually, and pour in the milk. Sift the flour and baking powder together and add them. Beat the egg whites 100 / 173

until they are stiff, fold these in, and add the vanilla. Bake in layers, and put marshmallow filling between the layers and on top. Chopped hickory nuts may also be put between the layers and spread on top if a more delicious ice-cream cake is desired. 74. CORN-STARCH CAKE.--An excellent cake will result when the following recipe is carefully worked out. It gets its name from the fact that corn starch is used for a part of the thickening. This cake is usually baked in a loaf-cake pan and then covered with icing. CORN-STARCH CAKE

1/2 c. butter

1 c. sugar

1/2 c. corn starch

2 tsp. baking powder

1-1/4 c. wheat flour

1/2 c. milk

3 egg whites

1/2 tsp.

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