SPONGE CAKES AND THEIR PREPARATION

33.The pan or pans in which the cake is to be baked should also be prepared before the mixing is begun. The treatment to be given to the pans depends to a large extent on the cake that is to be put into them. Butter cake or any of its variations requires greased pans, whereas sponge cake should be put in pans that are not greased.

34. BUTTER-CAKE PANS.--The fat used to grease pans of any kind should be a clean, tasteless fat. Less will be required to cover the surface of the pan if an oil rather than a solid fat is used. In case butter is selected for this purpose, it should first be melted and then allowed to stand until the clear fat that rises to the top can be gathered. However, fats that are less expensive than butter are perfectly satisfactory for greasing pans, and so butter should not be used unless other fats are not available.

35.Muffin pans or individual pans of any kind should first be greased with a brush or a small piece of clean paper dipped into the fat that is to be used, and then dusted with flour. The flour should cover the surface of the pan, but should be shaken out so that no more than just a film remains over the grease. A brush may also be used for the greasing of other pans, but it is not recommended, as the fat is apt to become rancid in the brush, and if it is cleansed as often as is necessary to keep it in good condition, a great deal of fat, which clings to the brush, will be wasted. A small piece of paper dipped in fat will be found much more economical and quite as satisfactory for this work.

[Illustration: FIG. 2: loaf pan.]

36.Loaf-cake pans, that is, pans that make cake in the form of a loaf, should first be greased and then, as shown in Fig. 2, have the bottom covered with a piece of oiled paper or light wrapping paper that may be oiled after being put into the pan. This paper should be the exact width of the bottom of the pan and should be long enough to cover the bottom and extend up to the top of each end. The sides of the pan need not be covered, as it is a simple matter to loosen the cake from them with a knife. When the cake is turned out of the pan, the paper will stick to the cake, but it may be easily removed by merely pulling it off.

37.Layer-cake pans, whether they have false bottoms or not, should be greased and then covered with a light layer of flour, just as is done with individual pans. If such a pan does not have a false bottom and the cake seems to stick to it, the best plan is to turn the pan upside down and place a cold damp towel on it for a few minutes. This will moisten the surface of the bottom sufficiently to permit the pan to be removed without difficulty.

38. SPONGE-CAKE PANS.--The preparation of sponge-cake pans differs from that for butter-cake pans because of the nature of the cake. No grease of any sort should be applied to the surface of sponge-cake pans. If desired, they may be dusted with flour, but even this is not necessary, as very satisfactory results are obtained by putting the cake mixture into the bare pan.

METHOD OF PROCEDURE

39.With the ingredients and utensils gathered and prepared, the mixing of the cake may be begun at once. The method of mixing depends entirely on the kind of cake that is being made, sponge cake involving a different procedure from butter cake. These methods should be thoroughly mastered, so that there will be no danger of confusing them and so that the recipe will not need to be referred to constantly during the mixing of the cake. When an ingredient that is not usually included in the ordinary butter or sponge cake is found in the recipe, the way in which this ingredient is added to the mixture should be carefully noted, so that no mistake will be made.

40. NATURE OF SPONGE CAKE.--A true sponge cake contains nothing besides eggs, sugar, flour, and flavoring material. The eggs, sugar, and flour are used in equal amounts, the eggs and sugar being about the same by weight or measure and the flour half as much by weight. For instance, a successful sponge cake can be made with a cupful each of eggs, sugar, and flour. To these ingredients the juice of 1/2 lemon is usually added, and sometimes the grated rind of the lemon is used also. The simple variation in sponge-cake mixtures is the addition of liquid, which is usually water, sometimes cold and sometimes hot. In the true sponge cake, eggs supply all the leavening, but it is possible to economize in the number of eggs by using leavening of some other kind, such as soda and cream of tartar or baking powder. The texture of a sponge cake in which leavening other than eggs is used is not so good as that of the true sponge cake, but if this leavening is used discreetly, it is possible to decrease the number of eggs somewhat without sacrificing too much in texture. However, it is useless to try to make a good sponge cake with fewer than three eggs, for the other ingredients--flour, sugar, leavening, and liquid--are not sufficient to produce a delicious cake.

[Illustration: FIG. 3]

41. COMBINING THE INGREDIENTS.--The ingredients required for a true sponge cake and the utensils used in making such a cake are shown in Fig. 3. As will be observed, both the utensils and the materials are so placed on the table in front of the one who is to make the cake that the work may be performed with the least amount of effort.

If the whole eggs are to be used, break them into the mixing bowl and beat them with a rotary egg beater, as shown in Fig. 4, until they are thick and lemon-colored. In case only the whites are to be used, beat them with an egg whip on a flat dish or in a large bowl until they are stiff. To the beaten egg, add the sugar a little at a time, as shown in Fig. 5, beating it into the egg with the rotary beater.

[Illustration: FIG. 4, Using the rotary egg beater.][Illustration: FIG. 5, Beating in the sugar.]

[Illustration: FIG. 4, Using the rotary egg beater.]

[Illustration: FIG. 5, Beating in the sugar.]

Either granulated or pulverized sugar may be used, but pulverized is the better of the two, because it is lighter. When the sugar is added at this time, sift the flour several times, and, as in Fig. 6, add it last, folding it into the mixture with a wire egg whip. However, if it is desired to do so, the sugar and flour may be sifted together and added at the same time, or both the sugar and flour may be sifted separately and then added to the eggs alternately. Then add the flavoring and, if liquid is to be used, put it in at this time. In case leavening is supplied, sift it in with the flour. The mixture is then ready for the pan. Place the ungreased pan conveniently on the table and then, as shown in Fig. 7, pour the mixture from the bowl into it. Scrape the sides of the bowl well, so that there will be no more waste than is necessary.

[Illustration: FIG. 6][Illustration: FIG. 7]

[Illustration: FIG. 6]

[Illustration: FIG. 7]

42. BAKING SPONGE CAKE.--As soon as the mixture has been poured into the pan, set it in a moderate oven to bake. The temperature should be about 300 degrees Fahrenheit when the cake is put into the oven, but it may be gradually increased to 350 or 400 degrees. If the temperature cannot be determined, the paper test may be applied. This consists in placing a piece of white paper in the oven. To be right for sponge cake, the heat should turn this paper a moderate brown in 4 minutes. The time for baking depends, of course, on the size of the cake, but usually more time is required than for butter cake.

In putting the cake into the oven, set it on the lower rack, as here the mixture will be in a position to come up with the heat of the oven, which, as is known, has a general tendency to rise. If it is placed on the top rack where the heated air is necessarily passing down toward the outside walls because of the circulation that is established, there will be a certain amount of pressure on top of the cake which will prevent it from rising. Allow the cake to remain on the lower rack until it has risen to its fullest extent, and then, if necessary, remove it to the top rack for browning.

[Illustration: FIG. 8]

43.Several tests to determine whether sponge cake is ready to remove from the oven can be applied. One of these consists in observing the cake in the pan. After it has risen as much as it will rise, a small amount of shrinkage will, as shown in Fig. 8, loosen the cake from the sides of the pan. Another test, which is known as the finger test, consists in making a depression in the center of the cake. If the cake is baked sufficiently, it will spring back to fill the depression, but if it is not done, the depression will remain.

[Illustration: FIG. 9]

44. REMOVING SPONGE CAKE FROM PAN.--When sponge cake is taken from the oven, it requires different treatment from that of butter cake. Instead of removing it from the pan immediately, turn it upside down on a cooler to sweat, as shown in Fig. 9. Allow it to remain in this way until it has shrunken sufficiently from the pan, and then lift off the pan. If necessary, the cake may become completely cold before the pan is taken from it. Close adherence to these directions will prevent any trouble that may arise in removing sponge cake from the pan.

45. PLAIN SPONGE CAKE.--The ideal proportions for a sponge cake are given in the accompanying recipe and upon these proportions the other recipes are based.

PLAIN SPONGE CAKE

Beat the eggs until they are thick and lemon-colored. Add the sugar gradually and continue to beat. Sift the flour several times and fold into the mixture. When the ingredients are thoroughly mixed, add the grated rind and the juice of the lemon, pour into a sponge-cake pan, and bake.

46. COLD-WATER SPONGE CAKE.--The accompanying recipe is a slight variation from the true sponge cake, for it contains leavening other than eggs and a small amount of cold water. No difficulty will be experienced in making a cake according to this recipe if the directions are carefully followed.

COLD-WATER SPONGE CAKE

Beat the eggs until they are thick and lemon-colored. Add the sugar gradually and continue beating. Grate the yellow part from the lemon rind and add it with the juice. Pour in the cold water, continuing to beat. Sift in the baking powder with the flour and add to the egg mixture. Pour into a sponge-cake pan and bake.

47. HOT-WATER SPONGE CAKE.--Hot water and leavening in the form of soda and cream of tartar are used in the accompanying recipe for sponge cake. The texture is not just the same as that of a plain sponge cake, but if the recipe is carefully followed an excellent cake will be the result.

HOT-WATER SPONGE CAKE

Beat the eggs with a rotary beater until they are thick and lemon-colored. Sift the flour, powdered sugar, soda, and cream of tartar together several times. Sift these into the eggs and continue beating. When all of the dry ingredients have been added, pour in the boiling water, flavor with the vanilla, and pour into a sponge-cake pan and bake.

48. ORANGE SPONGE CAKE.--Sponge cake is delicious when it is flavored with orange. No leavening except the eggs is used in the recipe for cake of this kind. Lemon may be used in place of orange and 1/2 cupful of finely chopped nuts may be added.

ORANGE SPONGE CAKE

Beat the eggs with a rotary beater until they are light and lemon-colored. Add the granulated sugar gradually. Sift into this the flour, and continue the beating until all are mixed. Add the orange juice and extract, pour into a sponge-cake pan, and bake.

49. SUNSHINE CAKE.--Nothing more delicious in the way of cake can be made than sunshine cake. It is especially nice to serve with a frozen dessert of some kind, for it is not too rich and it is attractive in color.

SUNSHINE CAKE

Separate the eggs. Beat the yolks with a rotary beater until they are thick and lemon-colored. Beat the egg whites until they are foamy, add the cream of tartar, and continue beating until they are dry. Fold the sugar into the egg whites and then fold the yolks into this mixture. Sift the flour several times and add it. Add the lemon juice and vanilla, pour into a sponge-cake pan, and bake.

50. ANGEL CAKE NO. 1.--A variety of sponge cake in which only the egg whites are used is known as angel cake. Some persons hesitate to make cake of this kind because of the number of eggs it takes, but usually the yolks that remain can be put to very good use and so the cake is no more expensive than most others.

ANGEL CAKE No. 1

Sift the flour and powdered sugar together four or five times in order to make them very light. Beat the egg whites with a whip until they are foamy. Add the cream of tartar, and continue beating until they are stiff enough to heap up in a mound and stay this way. Sift the mixture of flour and sugar a little at a time into the egg whites and continue beating until all is added. Flavor with the vanilla, place in a sponge-cake pan with a tube in the center, and bake in a very moderate oven.

51. ANGEL CAKE NO. 2.--If a slightly larger cake than the first angel-cake recipe will make is desired, the accompanying recipe should be followed. Its texture is practically the same as that of the other cake.

ANGEL CAKE No. 2

Sift the flour and sugar separately four or five times. Beat the egg whites until they are foamy and add the cream of tartar, continuing to beat until they are stiff. Add the powdered sugar gradually, continuing the beating. When all this has been added, sift in the flour, and fold it in with as light a motion as possible. Pour into a sponge-cake pan with a tube in the center, and bake in a very moderate oven, raising the temperature slightly at the end.

52. POTATO-FLOUR SPONGE CAKE.--When a substitute for wheat flour must be used and the supply of eggs is not large, the family need not be deprived of excellent cake, for potato sponge cake can be made. This resembles angel food to a certain extent, as it is white in color and tender in texture. It is a splendid cake to serve with rich frozen desserts.

POTATO-FLOUR SPONGE CAKE

Beat the egg whites until stiff. Cook the sugar and water until the sirup threads. Add this sirup to the egg whites and beat well. Sift the potato flour, wheat flour, and cream of tartar three times, and then fold into the mixture. Add the flavoring, turn into a pan, and bake for about 40 minutes.

53. SPONGE CAKE WITH POTATO FLOUR.--The accompanying recipe for sponge cake contains honey for part of the sweetening, both the yolks and the whites of the eggs, and potato flour. When sugar and wheat flour are scarce, this is a very good cake to make.

SPONGE CAKE WITH POTATO FLOUR

Boil the honey, sugar, and water to the soft-ball stage. Separate the eggs, beat the yolks until thick and lemon-colored, and then beat the sirup into them. Add the grated lemon rind and juice, stir in the potato flour, and finally fold in the whites of the eggs, beaten very light. Bake in a tube pan for about 50 minutes.

METHOD OF PROCEDURE

54. NATURE OF BUTTER CAKE.--The ingredients for a simple butter cake consist of butter or other fat, sugar, flour, eggs, leavening, and liquid. The proportion of flour and liquid in cake of this kind is similar to that of a thick, or muffin, batter, that is, 2 measures of flour and 1 measure of liquid; but it should be remembered that the addition of other ingredients, such as butter, sugar, and eggs, alter this proportion to a certain extent. However, it is possible to make up a cake recipe from a muffin recipe by using 1/2 as much sugar as flour and 1/2 as much butter as sugar. With a knowledge of these proportions, the housewife will be able to judge how near a new recipe comes to being a reasonable one and what the possibilities of its success are.

[Illustration: FIG. 10]

55. COMBINING THE INGREDIENTS.--The method of mixing all cakes that include butter as an ingredient is similar. It is explained and illustrated in detail, so that the housewife may become thoroughly familiar with it and thus be prepared to apply it in the preparation of any variety of butter cake. In case a recipe contains additional ingredients, the way in which these are combined should be noted carefully and then carried out.

[Illustration: FIG. 11][Illustration. Fig. 12]

[Illustration: FIG. 11]

[Illustration. Fig. 12]

56.In the making of any kind of butter cake, the ingredients and utensils should be collected and conveniently placed if the best results are desired. Fig. 10 shows these assembled ready to begin the mixing. As will be observed, layer-cake pans are included in the equipment, but these may be replaced by pans of other kinds if it is not desired to make a layer cake. Before the mixing begins, grease whatever pans are to be used and then dust them lightly with flour so that they will be ready when the mixture is prepared.

[Illustration. Fig. 13]

57.As the first step in the making of butter cake, cream the butter in the mixing bowl, as shown in Fig. 11; that is, work it with a wooden spoon until it is soft and creamy. Then add the sugar from the measuring cup very slowly, as in Fig. 12, stirring continually so that the mixture will remain creamy. The eggs are the next ingredient to be added. These are put in whole and unbeaten, whole and beaten, or they are separated and the yolks and whites beaten separately. If the whole eggs or the yolks are to be beaten, break them into a bowl and beat them with a rotary egg beater as Fig. 13 shows. As has already been learned, the whites, when added alone, should be beaten with an egg whip. When the eggs have been added to the mixture, beat it well so as to make it as light as possible and then stir in the liquid. The mixture will then appear as in Fig. 14. Next add all the dry ingredients to the flour, and, as illustrated in Fig. 15, carefully sift all into the mixture. If desired, the liquid and flour may be added alternately, a little at a time. With all the ingredients combined, beat the mixture vigorously for a short time to make sure that everything is thoroughly mixed, and then, as shown in Fig. 16, pour it into the pans that have been greased and floured. If a two-layer or a three-layer cake is to be made, it may be divided evenly to fill two pans or three pans, but if a loaf cake is desired, all of it should be poured into one pan.

[Illustration: Fig. 14][Illustration: Fig. 15]

[Illustration: Fig. 14]

[Illustration: Fig. 15]

58. BAKING THE MIXTURE.--Place the pans containing the cake mixture on the bottom rack of the oven in order that it may have an opportunity to rise properly. The form in which the cake is made determines the correct temperature for the oven. Loaf cake requires more time for baking than small cakes or layer cake; consequently, the oven should not be so hot for cake of this kind as for the other types. A temperature of 350 to 400 degrees Fahrenheit is suitable for loaf cake, while small cakes or layer cake should have a temperature of at least 400 to 450 degrees. Be careful not to move the cake in the oven until it has risen sufficiently and has set; otherwise, it may fall when it is moved. If this precaution is observed and the cake falls, it may be known that the falling is due to a wrong proportion of ingredients and not to a draft nor the slamming of the oven door, as many housewives think. A cake that rises in the center and cracks open contains either an insufficient quantity of liquid or too much flour. If, upon being baked, a layer is higher on one side than on the other, it was probably spread unevenly in the pan before it was put in the oven or the oven rack itself was not level. This condition may be caused by uneven heat in the oven.

[Illustration: Fig. 16]

59.To determine whether a butter cake is baked sufficiently or not, several tests may be made. Cake of this kind does not shrink from the sides of the pan as does sponge cake, but the finger test mentioned may be applied, just as in the case of sponge cake. If, upon making a depression in the center of the butter cake, the surface springs back to fill the depression, it may be known that the cake is done. Another test consists in inserting a toothpick in the center of the cake. If it comes out clean, the cake has finished baking, but if some of the mixture sticks to the toothpick, more baking is required.

[Illustration: Fig. 17]

60. CARE OF BUTTER CAKE AFTER BAKING.--As soon as a butter cake is sufficiently baked, take it from the oven and remove it from the pan at once. See that the cake is loosened from the bottom and sides of the pan before attempting to turn it out. It can be loosened around the sides by means of a knife, and usually a slight shaking of the pan up and down or the inserting of the knife a little under the cake will be sufficient to loosen it from the bottom. Here the advantage of pans having removable bottoms is evident. When such pans are used, lift the cake out of the pan on the removable bottom and, as shown in Fig. 17, run a long thin knife under the cake until it is entirely loosened from the pan. Then slip the bottom out from under the cake and allow the cake to cool. A cake cooler, such as the one here shown, is the most convenient thing to use for the cooling of cakes. If one of these is not available, clean towels spread on a flat surface make a very good substitute. Allow the cake to become entirely cool before attempting to ice it.

61. ONE-EGG CAKE.--One of the most economical cakes that can be made is the one-egg cake given in the accompanying recipe. However, when only one egg is used, a comparatively small quantity of cake mixture is the result. If it is desired to make a layer cake of this mixture, it will be necessary to double the quantities of the ingredients.

ONE-EGG CAKE

Cream the butter, add the sugar gradually, beat the egg, and add it. Mix and sift the flour and baking powder. Add the milk and the flour alternately until all the flour and liquid are added. Add the vanilla. Bake in a shallow loaf pan, making a single layer. Ice with any desirable icing.

62. PLAIN LAYER CAKE.--As a layer cake is usually iced over the top and contains an icing or a filling of some kind between the layers, a plain-cake mixture, such as that given in the accompanying recipe, is the most suitable kind.

PLAIN LAYER CAKE

Cream the butter, add the sugar gradually, beat the eggs well, and add to the mixture. Sift the flour and baking powder together and add alternately with the milk, adding milk first. Add the vanilla, pour into layer-cake pans and bake. Ice with any kind of icing.

63. NUT LAYER CAKE.--A delicious cake can be made by adding nuts to the cake mixture given in the following recipe. This is baked in layers and then iced in any desired way.

NUT LAYER CAKE

Cream the butter and add the sugar gradually. Beat the eggs and add them. Sift the flour and baking powder together, and add the milk and the dry ingredients alternately. Fold in the chopped nuts, add the vanilla, pour into layer-cake pans, and bake.

64. CHOCOLATE NUT CAKE.--Another delightful layer cake is the chocolate nut layer cake given in the accompanying recipe. The layers are put together with a thick layer of white boiled icing, and the top one is covered with a covering of the same.

CHOCOLATE NUT CAKE

Cream the butter, add the sugar gradually, beat the egg, and add it to the mixture. Stir in alternately the milk and the flour and baking powder. Melt the chocolate in a double boiler and stir this into the dough. Fold in the chopped nuts, add the vanilla, and bake in a loaf or two rather thin layers. If baked in layers, remove them from the pans and cool. Ice the first layer with a very thick covering of white boiled icing almost as thick as the layer itself. Place the second layer of cake on top of this and cover with another thick layer of icing.

65. SOUR-MILK CHOCOLATE CAKE.--A very good chocolate cake can be made by using sour milk instead of sweet milk. In such cake, soda takes the place of baking powder, for, as has already been learned, the leavening is produced by the action of the soda on the acid in the milk.

SOUR-MILK CHOCOLATE CAKE

Cream the butter, add the sugar, and cream well together. Beat the egg and add to the butter and sugar. Melt the chocolate. Sift the flour and soda together, and add to the mixture alternately with the sour milk. Beat well together and add the vanilla and melted chocolate. Pour into a loaf-cake pan and bake.

66. DEVIL'S FOOD.--Sometimes an entirely dark cake is desired. In such an event, devil's food, in which both chocolate and spices are used for flavoring, should be prepared. Such a cake is baked in a thick layer and is covered with chocolate icing.

DEVIL'S FOOD

Cream the butter, add the sugar gradually, and beat the eggs and add them. Sift the flour, baking powder, cinnamon, cloves, ginger, and nutmeg together, and add the milk alternately with these dry ingredients. Melt the chocolate in a double boiler and stir into the cake mixture. Add the vanilla. Bake in a flat pan in a thick layer. Ice with chocolate icing and cut into 2-inch squares.

67. RAISIN SPICE CAKE.--Most persons are very fond of cake containing raisins and spices. A good combination of spices used for such cake is cloves, cinnamon, and nutmeg, cloves being used in the smallest quantity.

RAISIN SPICE CAKE

Cream the butter, add the sugar gradually, and beat the eggs and add them. Sift the flour, baking powder, and spices together, and add these alternately with the milk, adding milk first. Fold in the raisins, pour the mixture into a loaf-cake pan, and bake in a moderate oven. This cake may be served with or without icing.

68. NUT SPICE CAKE.--Nuts and spices combine very well in cake, as shown in the accompanying recipe. This cake is usually baked in a loaf pan, and may be served with or without icing.

NUT SPICE CAKE

Cream the butter, add the sugar gradually, and beat the eggs and add them. Sift the flour, baking powder, and spices together. Add the milk and dry ingredients alternately, fold in the nuts, pour into a loaf-cake pan, and bake in a moderate oven.

69. WAR CAKE.--Cakes of almost every description contain eggs, but very good cake can be made without eggs, as in the accompanying recipe. This cake, which is known as war cake, contains only a small quantity of butter. Raisins increase its food value and spices are used for flavoring.

WAR CAKE

Boil the sugar, butter, water, and raisins together, and cool. Then to the flour add the salt, spices, and soda, and sift these into the boiled mixture. Pour into a loaf-cake pan and bake.

70. WHITE CAKE.--An ideal white cake can be made by using the whites of five eggs with the proper proportions of butter, sugar, flour, liquid, and leavening. Such a cake is usually baked in a large flat pan and then cut into squares.

WHITE CAKE

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 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

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

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

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 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

Cream the butter and add the sugar gradually. Sift the corn starch, baking powder, and flour together. Add the milk and then the dry ingredients. Beat the egg whites until they are stiff and fold them in. Add the vanilla and lemon extract. Bake in a loaf-cake pan. Ice with chocolate or caramel icing.

75. CINNAMON CAKE.--A cake that is inexpensive and not very rich but at the same time favored by many persons is the cinnamon cake here given. It is slightly dark in color, due to the cinnamon that is used in it. Caramel icing seems to be the most suitable for cake of this kind, but if desired white icing may be used.

CINNAMON CAKE

Cream the butter and add the sugar gradually. Separate the eggs, beat the yolks, and add them to the mixture. Stir in the milk. Sift the flour, baking powder, and cinnamon together and add these. Beat the egg whites until they are stiff, and fold them into the cake dough. Bake in layers or in a loaf and ice with white or caramel icing.

76. POUND CAKE.--Often a cake that will keep for some time is desired. In such an event, pound cake should be made, for it will remain fresh for a long period of time if it is stored in a closely covered receptacle. It is usually served without any icing and is cut into small, thin slices. The recipe here given makes enough cake for two loaf-cake pans.

POUND CAKE

Steam the citron until it is soft, cut into thin strips, and then into small pieces. Cream the butter until it is white, sift the sugar in slowly, and beat the two until the sugar is dissolved. Add the eggs one at a time without previously beating them, and beat each egg in thoroughly before the other is added. Stir in the flour and mace and bake in a very slow oven, in one large or two small loaf-cake pans.

77. CARAMEL CAKE.--Cake flavored with caramel affords a change from the usual varieties of cake. The caramel used for this cake should be prepared in the manner explained inCold and Frozen Desserts.

CARAMEL CAKE

Cream the butter and add the sugar gradually. Add the caramel, water, and beaten egg yolks. Stir in the flour and baking powder sifted together. Add the vanilla and fold in the stiffly beaten egg whites. Bake in layers. Ice with any kind of white icing.

78. JELLY ROLL.--Many housewives do not attempt to make jelly roll, because they consider it a difficult matter. However, no trouble will be experienced in making excellent jelly roll if the following recipe is carried out explicitly.

JELLY ROLL

Beat the eggs until light, add the sugar gradually, and continue beating. Stir in the milk, and then add the flour, which has been sifted with the baking powder and salt. Melt the butter and beat into the cake mixture. Line the bottom of a flat pan with paper, and grease the paper and the sides of the pan. Cover the bottom of the pan with a thin layer of the mixture spread evenly. Bake until done in a moderate oven. Remove from the pan at once, and turn out on paper sprinkled thickly with powdered sugar. Remove the paper from the bottom of the cake, and cut off a thin strip as far as the crust extends in on the sides and ends of the cake. Spread with a thick layer of jelly and roll. After the cake has been rolled, place a piece of paper around it, wrap in a slightly dampened napkin or towel, and allow it to stand until it cools. Unless the rolling is done as soon as the paper has been removed from it, the cake is likely to crack.

79. LADY BALTIMORE CAKE.--If an excellent cake for a special occasion is desired, Lady Baltimore cake should be served. It is made in layers, between which a filling containing fruit and nuts is spread. A white icing of any desirable kind is used to cover the cake.

LADY BALTIMORE CAKE

Cream the butter, add the sugar gradually, and continue creaming. Stir in the milk. Sift the flour and baking powder together and add them. Fold in the stiffly beaten egg whites and add the vanilla. Bake in square layer pans or in two thick layers in loaf-cake pans. When cold, fill with the following filling and ice with any desirable white icing.

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