The Aberdeen Democrat. (Aberdeen, South Dakota) 1???-1909, 1904-02-05
THREE-LAYER CAKES.
Not Difficult to Make and May BE Well
coined as II Change on the
Dessert List.

Three excellent recipes for layer
cakes are given below. One is a sponge
cake made with cream and filled with
layers OF whipped cream. The second
is a delicious %cOcUanut layer cake, and
the third is an economical cake, with d
filling Of grated apple and lemon, says
the New York tribune.
For the sponge layer cake whip up
two eggs with O~ne-quarter Of a cuptul
of sugar.; then stir in half a ccpful OF
hin cream. In another bowl sift one
and a half cupfuls of pastry flour and
two teaspoonfuls of baking powder
three OF our times-and old the sifted
-four and baking powder into the eggs,
sugar and cream. Bake this cake in
two layer tins in a rather quick oven.
To make the whipped cream filing
stir a scant tablespoonful of English
gelatine into two scant tablespoonful
of cold water and let it stand for two
hours. Whip a half pint Of rich cream
to a stiff froth and lightly fold in a
quarter of a cupful of powdered sugar
and half a t~easpoonful of vanilla eX-
tract. The cream may be whipped be-
fore the cake is made AM placed in an
ice chest in a sieve, fitted in a bowl,
to drip. The thin part of the cream,
that will not remain firm, but dripS
through the sieve, can be used in the
cas;e. When the gelatine has stood two
hours melt it by putting it in a bowl
set in a pan Of boiling water for a few
seconds and then whip it into the
cream. Cover one layer Of cake with
the stitfened cream and lay the other
over it, covering the top with powdered
sugar. If more layers are wan ed split
the two in half n spread the whipped
cream between them.
A white cocoanut layer cake is made
as follows: Cream three cupfuls of
sugar and one of butter. In another
bowl sift four cupfuls of pastry flour
with two ~teaspoonfuls Of cream of ar
tar and one of soda. Repeat the sitting
three or four times, and add it and
the whites of seven eggs, whipped to
a very stiff frOth, to the creamed butter
and sugar alternately, stirring in first
a little flour and tnen some of the
whipped whites until the INGREDIENTS
al Oil evenly Dedteu loSotler.. FINALLY
add half a grated cocoanut. If the lat
ter is not quite moist enough stir in
quarter of a cupful of milk and turn il
into large buttered layer take\tins. Fol
the tlllng make a frOsting of the
whites OF two eggs, half the cocoaput
the juice and rind Of a good California
orange and enough powdered sugar tc
make a soft icing. Spread this between
the layers and over the top of the cake
The third cake is very economical
and offers a pleasant change. To make
it cream n large tablespoonful of but
ter and one cupful Of sugar. Add one
very thoroughly beaten egg and a cup
full of milk. In another bowl sift two
cupfuls of flour with two large tea
spoonfuls of baking powder. Bake it il
three layers Int spread two OF tn,
layers with the following filing: Pee
and crate three tart apples and add tn,
grated rind and juice of one lemon
Stir in a well beaten egg and a cup O
sugar. Cook the mixture in a bow
set in a pan of boiling water until it i
quite thick, and spread over the layer
after it has cooled a trifle.