St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1896-03-02
RECIPES FOR SPONGE CAKE.
DID YOU EVER HEAR OF SUCH A
THING AS DRIED APPLE
a. CAKE!
GENUINE CONNECTICUT LOAF CAKE
FiIIinG-Fig, Chocolate, Almond
T. 49, and Walnut Cake.

to be an almost objectionable sin.
Fruit and pound cakes and light gold
en- sheets of sponge cake were always
ready for visitors. Delicate light cakes
make dainty and convenient dish for
finishing many a luncheon and dinner,
and cake that is made at home is GER
tainly esteemed more highly than that
purchased at the nearest bakery.
In making cake be accurate in the
weights and measures. Thoroughly
cream together the butter and sugar.
Have the eggs as fresh as possible and
cold. Pastry flour is the best for cake.
The baking of cake is of as much i'm
portance as the mixing. For most kinds
of cake the oven should be of modar-
ate heat. IF possible, never move
cake until the center is thoroughly set.
and, in watching the cake, open and
shut the oven door as quickly and gem
tly as possible. Test a cake before
removing 1t from the oven by stick
Ing a broom straw through the thick
est part If the straw comes out clean
and free of dough the cake is done.
An excellent sponge cake may be
made with six eggs. Have the weight
OF five eggs in sugar and beat it into
the yolks of six eggs until it is very
light and smooth. Crate the yellow
T1nd OF one lemon into this mixture
and add half the juice Of the lemon.
HaVe ready the weight of three eggs
IN slfted Hour and add it to the other
ingredients. Finally. stir in lightly the
WHITES or the six eggs, beaten very
stiff and dry, and turn the mixture into
narrow pans lined with buttered pa
pers, and bake in a moderate. but
steady, oven
Nhlle sponge or angel cake Is not
dlfhcult to make and the result will
pe satisfactory If the directions are fol-
lowed carefully. Sift some pastry flour
TOUR times, measure one cupfuI and
one-fourth cups of granulated sugar:
ADD a pinch of salt to the whites of
nine large or ten small eggs; when
the whites are perfectly beaten. add
halt a teaspoonful of cream of tartar
and continue beating them until thew
are very stiff and dry; stir in the
sugar and one teaspoonful of vanilla.
sltt the cup of -four into this and stir
1t in as lightly as possible; turn the
mixture into brick-shaped pans or
pan with tube in the center: place
In moderate oven, and after twenty
live minutes increase the heat a. little
1t will require forty to fifty minutes to
bake. 1t is Of great Importance that
the cake should not be Jared while it
Is baking. A boiled frosting is better
for this cake
For sunshine cake sift the flour and
sugar as Tor angel cake. Put pinch OF
salt into the whites Of seven eggs and
beat them until very stiff and dry. Add
one cup OF granulated sugar and then
the yolks of five eggs that have been
beaten light and frothy. Sift into the
batter two-thirds of cup of flour and
har teaspoonful of cream Of tartar.
stir 1t In as lightly as possible. Flavor
with one teaspoonful Of vanilla or
orange extract. Bake in sponge cake
TINS and have the temperature of the
oven as for an angel cake.
To make a cocoanut cake that will
Keep, cream together one pound of su
gar ana half pound of butter. Add
lhe yolks or six eggs, we'll beaten. half
d teaSpoonful Of soda dissolved in a
very little water, and one grated cocoa
nut Slft one teaSpoonful of cream of
tartar with three-quarters of a pound
OF hour and stir into the cake mixture
with the whites of the eggs. beaten to a
sun roth. Bake in round pans in a
pflSk oven. 1t is an Improvement TO
frost the cake, so reserve little of the
grated cocoanut to stir into the FROST
ing.
Genuine Connecticut loaf cake is
made thus: Dissolve three-uuarters of
yeast cake in two cups of warm miIlx
aoo TO TINS one cup of sugar and four
and one-half level cups of flour. Mix
together at night and put in a warm
place. In the morning stir in half a cup
each Of lard and butter, one and one
quarter cups of sugar, a little mace. and
lne white OF one egg beaten stiff, a
quarter OF teaSpoonful of soda put in
dry, three teaspoonfuls of brandy or
rum, one cup of raisins seeded and cut
IN half, and half cup of sliced citron.
Mix thoroughly, and bake in tins lined
with creased paper. A moderate oven
is required for this cake
TO make walnut cake cream togatbar
one cup of butter and two cups Of SUI
gar Add the yolks Of four eggs, we'll
beaten, and half a cup of milk Then
add two and one-half cups of flour in
Which two teaspoonfuls of baking pow
Ger nave been sifted, one teaspoonful
OF mace, and one Of lemon extract Beat
1he WHITES OF the eggs to a froth and
str into the mixture with one and one
half cups of chopped walnut meats.
Bake in tins in a brisk oven. Ice the
cake with White icing and decorate
with walnut meats.
Almond cake is delicious. Beat TO-
gether one cup of butter and two of
sugar; stir into the creamed mixture the
yolks or SIX eggs, putting them in one
at time; add two cups of flour half q
teaspoonful of baking powder and one
teaSpoonful of almond extract: heat
the whites of the eggs very white and
add last; line biscuit tins with but
tered paper and pour in the mixture.
meanwhile blanch and split half
pound of almonds, and spread them
over the top of the cake batter. Frost
the cake as soon as it is taken from the
oven.
A very old but excellent recipe is
dried apple cake. Cover one and a half
pints of sour dried apples with cold
water, and let them soak over night
Pour Off any water that may remain.
chop the apples, and stew them twenty
minutes with one and a half pints of
molasses and one tablespoonful each Of
cinnamon, mace and cloves. Cream
until very soft scant half pound Of
butter, and add to the cooked apples
and molasses when they become cold.
Add one beaten egg, q level teaspoon
ful or soda dissolved in q teaspoonful
of boiling water fourteen ounces of
Sifted flour, and a half pint cf seeded
raisins, cut In half Mix very thor
oughly and bake in g. moderate oven
This cake is often called farmers fruit
cake.
To make chocolate layers, crate one
quarter Of pound of bakers chocolate
and add to 1t half g teaspoonful of
powdered cinnamon, and the same
amount Of baking powder, and a heap
ing tablespoonful of sifted flour. Beat
lightly the yolkS of six eggs and stir
into them one CUP of sugar and tea