1 cup sugar.
1-1/3 cups flour 1/2 teaspoon cream of tartar 3 teaspoons Royal Baking Powder 1/3 teaspoon salt 2/3 cup scalded milk 1 teaspoon almond or vanilla extract whites of 3 eggs
METHOD I
Mix and sift first five ingredients four times. Add milk very slowly, while still hot, beating continually; add vanilla; mix well and fold in whites of eggs beaten until light. Turn into ungreased angel cake tin and bake in very slow oven about 45 minutes. Remove from oven; invert pan and allow to stand until cold. Cover with white or chocolate icing, page 16.
METHOD II
Boil sugar with cold milk until thick and pour very slowly over whites of eggs which have been beaten light with a wire whip. Fold in flour, cream of tartar, salt and baking powder which have been sifted together five times. With whip beat mixture with long strokes until very light; add flavoring; put into ungreased angel cake tin in cold oven, turn on heat and bake at very low temperature for 25 minutes. Raise temperature slightly and bake 30 minutes longer or until thoroughly baked. Remove from oven, invert pan and allow to stand until cold. Cover with white or chocolate icing, page 16.
Angel Cake
whites of 8 eggs 1 teaspoon cream of tartar 3/4 cup granulated sugar 1/4 teaspoon salt 1 teaspoon Royal Baking Powder 3/4 cup flour 1 teaspoon vanilla extract
Whip whites of eggs to firm, stiff froth; add cream of tartar; fold sugar in lightly; fold in flour which has been sifted four times with baking powder and salt; add vanilla. Pour into ungreased pan and bake 45 to 50 minutes in moderate oven. Remove from oven; invert pan and allow to stand until cold. Ice with either chocolate or white icing, page 16.
Spanish Cake
1/2 cup shortening 1 cup sugar 2 eggs 1-3/4 cups flour 3 teaspoons Royal Baking Powder 1 teaspoon cinnamon 1/2 cup milk
Cream shortening; add sugar and yolks of eggs; beat well; sift together flour, baking powder and cinnamon and add alternately with milk; fold in beaten whites of eggs. Bake in greased pan in moderate oven 35 to 40 minutes. Cover with boiled icing, page 16.
Bride's Cake
1 cup shortening 2 cups sugar 1 teaspoon almond or vanilla extract 3/4 cup milk 3-1/2 cups flour 3 teaspoons Royal Baking Powder whites of six eggs
Beat shortening to a cream, adding sugar gradually; add flavoring extract; beat until smooth. Add alternately a little at a time milk and flour which has been sifted three times with baking powder. Beat whites of eggs until dry, and add to batter, folding in very lightly without beating. Bake in greased loaf pan in moderate oven about one hour.
Eggless, Milkless, Butterless Cake
1 cup brown sugar 1-1/4 cups water 1 cup seeded raisins 2 ounces citron, cut fine 1/3 cup shortening 1/2 teaspoon salt 1 teaspoon nutmeg 1 teaspoon cinnamon 2 cups flour 5 teaspoons Royal Baking Powder
Boil sugar, water, fruit, shortening, salt and spices together in saucepan 3 minutes; when cool, add flour and baking powder which have been sifted together; mix well. Bake in greased loaf pan in moderate oven about 45 minutes.
Chocolate Cake
3 squares unsweetened chocolate 2 tablespoons sugar 1-1/2 tablespoons milk 4 tablespoons shortening 1 cup sugar 2 eggs 2/3 cup milk 1-1/3 cups flour 2 teaspoons Royal Baking Powder 1/8 teaspoon salt
Cook slowly until smooth first three ingredients. Cream shortening; add sugar and beat well. Add yolks of eggs and beat again. Stir in chocolate mixture and then add alternately the milk and flour which has been sifted with the baking powder and salt. Fold in the beaten whites of eggs. Bake in greased loaf pan in moderate oven 50 to 60 minutes. Cover with white or chocolate icing, page 16.
Pound Cake
1 cup butter 1 cup sugar 1 teaspoon vanilla extract 1 teaspoon lemon extract 5 eggs 2 cups flour 1 teaspoon Royal Baking Powder Reserve 2 egg whites for icing
Cream butter, add sugar slowly, beating well. Add flavoring and yolks of eggs which have been beaten until pale yellow. Beat three egg whites until light and add alternately a little at a time with the flour which has been sifted with baking powder. Mix well and bake in greased loaf pan in moderate oven about one hour. Cover with ornamental frosting, page 16, made with the two remaining egg whites.
Rich Fruit Cake
2 cups shortening 2 cups sugar 6 eggs 4 cups seeded raisins 4 cups currants 4 cups flour 1 cup shelled almonds 2 tablespoons orange peel 2 tablespoons lemon peel 2 cups sliced citron 1 cup grape juice 2 teaspoons cinnamon 1/2 teaspoon grated nutmeg 1/2 teaspoon ground mace 1/4 teaspoon allspice 1/2 teaspoon cloves 1/2 teaspoon salt 4 teaspoons Royal Baking Powder
Cream shortening and sugar together; add beaten egg yolks; add raisins and currants, which have been washed, dried, and over which a cup and a half of the flour has been sifted; blanch almonds and put through food chopper with lemon and orange peel and add; slice citron very fine and add; stir in grape juice and half of stiffly beaten whites of eggs; sift together spices, salt, baking powder and flour and add; mix well and fold in remaining whites; pour into two 12-inch pans which have been lined with four layers of brown paper and bake in moderate oven one hour; then cover with double layer of brown paper; put asbestos plates underneath and continue baking about two hours longer.
Coffee Fruit Cake
1/2 cup shortening 1 cup light brown sugar 2 eggs 1/4 cup strong coffee 1/3 cup rich milk or cream 1-3/4 cups flour 3 teaspoons Royal Baking Powder 1/2 lb. raisins 1/8 lb. sliced citron 1/4 lb. figs, cut in strips
Cream shortening; add sugar; add egg yolks, coffee and milk; sift together flour and baking powder and add slowly; add fruit, which has been slightly floured, and fold in beaten whites of eggs. Bake in greased loaf pan from 60 to 90 minutes.
Royal Date Cake
1 cup boiling water 1 lb. stoned and cut dates 3/4 cup brown sugar 2 tablespoons shortening 1 square melted chocolate 1 egg 2 teaspoons Royal Baking Powder 1/4 teaspoon salt 1-3/4 cups flour 3/4 cup chopped pecan nuts
Pour boiling water over dates. Cream sugar and shortening; add chocolate and beaten egg; mix well and add dates and water; sift baking powder, salt and flour together; add gradually with pecan nuts. Bake in greased loaf pan in slow oven one and a half hours.
Royal Cream Loaf Cake
1/2 cup shortening 1 cup sugar 2 eggs 1 teaspoon lemon extract 1/2 cup rich milk or thin cream 1 cup flour 1/2 cup corn starch 3 teaspoons Royal Baking Powder
Cream shortening; add sugar slowly; add beaten yolks of eggs and flavoring; add milk a little at a time; sift flour, corn starch and baking powder together and add; fold in beaten whites of eggs. Bake in greased loaf pan in moderate oven 35 to 45 minutes, and cover with frosting, page 16.
Maple Nut Cake
1/3 cup shortening 1 cup light brown sugar 2 eggs 1 teaspoon vanilla extract 1/2 cup milk 1-1/2 cups flour 1/4 teaspoon salt 2 teaspoons Royal Baking Powder 1 cup chopped nuts--preferably pecans
Cream shortening, add sugar, egg yolks, flavoring and milk, and beat well; add flour, salt and baking powder which have been sifted together, and add chopped nuts; mix in beaten egg whites. Bake in greased loaf pan in moderate oven 35 to 45 minutes. Cover top with maple icing page 17.
While still soft sprinkle with chopped nuts.
Soft Molasses Cake
1/2 cup shortening 2/3 cup brown sugar 1 egg 1/2 cup molasses 2 cups flour 3 teaspoons Royal Baking Powder 1/2 teaspoon salt 1/2 teaspoon allspice 1/2 teaspoon cinnamon 2/3 cup milk
Cream shortening. Add sugar slowly; beating continually; add beaten egg and molasses; add half of flour, baking powder, salt and spices which have been sifted together; mix and add milk and remainder of dry ingredients. Mix well. Bake in greased shallow pan in moderate oven about 40 minutes. Serve hot.
Fairmount Cake