CAKE MAKING

Make all measurements level.

Classification Shortening Sugar *Eggs Liquid Baking Powder or Soda Flour Salt Flavoring Other Ingredients Method

PLAIN CAKE for layer or loaf ¼ c. Butter or Oleomargarine 1 c. 2 ½ c. Diluted Evaporated †Milk 2½ tsp. B. P. 1½ c. Sifted twice ⅛ tsp. ½ tsp. Vanilla Cream butter, add sugar gradually and cream well, add beaten egg and mix. Mix and sift flour, baking powder and salt. Add the dry ingredients and the first mixture. Mix with as little stirring as possible.

SPICE CAKE 1 c. Bacon Drippings 1½ c. Light Brown 3 1 c. Sour Milk 1 tsp. Soda 2 c. Sifted twice ⅛ tsp. 5 tsp. Mixed Spices Currants and Nuts

GINGER CAKE 4 tbsp. Drippings 1 c. Molasses 1 ½ c. Hot Water 1 tsp. Soda 2 c. Sifted twice ⅛ tsp. 2 tsp. Ginger

DEVIL’S FOOD ½ c. Drippings or Oleomargarine 2 c. Light Brown 4 1 c. Diluted Evaporated Milk 5 tsp. B. P. 2⅔ c. Sifted twice ⅛ tsp. ½ tsp. Vanilla 4 squares Melted Chocolate Variations: Add fruit and nuts with dry ingredients. When whites and yolks are beaten separately, mix the yolk with the butter, and cut and fold in the whites last.

POUND CAKE 1 c. Butter or Nut Margarine 1½ c. Powdered Sugar 4 ½ c. Diluted Evaporated Milk 2 tsp. B. P. 2 c. Sifted twice ⅛ tsp. 1 tsp. Almond Ext.

LADY BALTIMORE 1 c. Butter 2 c. Granulated 6 whites 1 c. Diluted Evaporated Milk 2 tsp. B. P. 2 c. Sifted twice 1 tsp. Rosewater or Almond

FRUIT CAKE Dark 2 c. Oleomargarine or Drippings 1 c. Molasses, 2 c. dk. brn. Sugar 2 1 c. Diluted Evaporated Milk 1 tsp. Soda 5 c. Sifted Flour ½ tsp. 1 tsp. Allspice 2 tsp. Cinnamon 1 tsp. Cloves 1 lb. Raisins, ½ lb. Citron, 1 lb. Currants, ½ c. Maraschino Cherries

FRUIT CAKE White ½ c. Oleomargarine or Butter 1 c. Sugar 5 whites 1 tsp. B. P. 1¾ c. Sifted Flour ½ tsp. Almond Extract ⅓ cup Blanched Alm’ds ½ cup Cocoanut ½ cup Citron SPONGE CAKE Beat yolks until thick and lemon colored. Add sugar gradually and continue beating, using Dover beater. Add lemon juice and water. Cut and fold in whites of egg alternately with flour.

SPONGE CAKE 1 c. Granulated 5 1 c. Pastry Flour ¼ tsp. 1 tsp. Lemon Juice

SPONGE DROPS ⅓ c. Powdered 2 yolks 3 whites ⅓ c. Pastry Flour ⅛ tsp. ¼ tsp. Vanilla Variations: Sponge Drops should be dropped from teaspoon on oil paper.

ORANGE CAKE 2 c. Powdered 5 yolks 4 whites 2 c. Pastry Flour ½ tsp. Orange Frosting 2 tsp. Cream of Tartar

* Fresh or high grade cold storage.

† One part evaporated milk to two parts water.

c.=cup

tsp.=teaspoon

tbsp.=tablespoon

Cake is judged by its delicate flavor, fine grain or texture, evenly baked crust, and appearance. Special pastry flour assures a more delicate texture than bread flour in cake making.

Chocolate Frosted Sunshine Layer Cake

PROPORTION AND USE OF MATERIALS

Salt is used to bring out flavor. Quantity used should be according to amount of butter present. When nuts are used, the amount of salt should be increased slightly to bring out flavor. When chocolate or cocoa is used, decrease the amount of fat, as there is a certain amount of fat in the cocoa and chocolate.

(Continued on page 37)

Use Armour’s Veribest Oleomargarine for cake making