CAKEMAKING.

Gisborne Times, Volume XXVIII, Issue 2740, 19 February 1910, Page 4 (Supplement)

CAKEMAKING.

When making loaf cake with nuts or raisins, instead of flouring them, put some of the plain batter into the bottom of the cake tin, then add your fruit or nuts to the remainder and put this on the other batter and bake as usual. You -will find that- the fruit will not have flour sticking to the raisins after the cake is done as is often the case when they are floured. Jelly R-oll.—Beat yolks of four eggs. Add one scant cupful of sugar, one scant cupful of flour thoroughly mixed, Ajith one teaspoonful of baking powder. Add flour gradually while stirring. Then stir in beaten whites and bake in a large pan. Spread with jelly and roll. When! making a jelly roll pour the dough on to a clean, ungreased sheet of Manila paper. As soon as it is done lay) it upon another sheet of paper sprinkled with powdered or confectioner’s sugar. Dampen the Manila paper and' peel it off. This leaves the cake nice and soft; no hard crust, as when baked, in a pan. White. Fruit Cake.—Here, is a recipe for a white fruit cake: One cupful of butter, two cupfuls sugar, one cupful of sweet milk, tw'o and one-half cupfuls of flour, whites of seven eggs, two even teaspoonfuls baking powder, one pound raisins, one pound figs, one pound blanched almonds, one-fourth pound chopped citron chopped fine, one teaspoonful of lemon extract. Put the baking powder in the flour and mix •well before adding the other ingredients. Bake slowly for two hours. Flourless Cake.—Here is a cake recipe without any flour in it. Half-pound of Jordan almonds ground fine (like meal), one cup of granulated sugar, six eggs beaten Separately; add the yolks of the sugar and beat till the sugar is dissolved. Add half the almonds ground, beat hard, then add the rest of the almonds, then add the white of six eggs beaten stiff and half a wine-glassful of whisky and onequarter teaspoonful of almond extract. Bake in a round tube tin slowly. Don t grease the tin. Devil’s food.—One cupful of sugar, two tablespoonfuls lard, two eggs, onehalf cup of cola coffee, one-half cup sour milk, three teaspoonfuls cocoa, one teaspoonful soda (in milk). Bake (layer or loaf) frosting. Powdered sugar and milk. _ . , r Ore-Two-Three Cake.—One cupful of butter two cupfuls of sugar, three cupfuls of flour, four eggs, three teaspoonfuls of baking powder ; flavor to taste.