Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-01-14
luRs. WILSON'S CAKE
IS GOOD AND EASY
j IIu,portan, Points Are the Right
Open and Ho,o Long to
@ Leave IL In
rs MRS. NJ. A. WILSON

By MRS. NJ. A. WILSON
copVO" 1898; ;;tSS.! * mrs rs:erv.d ~ f. WILSON" a"
WELL. BAKED cake, nicely iced, is
a o,vays the aim of every housewife,
- often the housewife will, after max
ins avery effort that she can, find the
rossplts Of cake making very disappoint-
ing indeed.
The cause for failure may be summed
an in three distinct divisions as follows:
The recipe.
THE mixing or compounding.
And finally the baking.
To measure correctly. first sift all dry
INGREDIENTS into a bowl and then fill
,hs cum with spoon, piling high and
isveling the cup with the back OF
Inife, cream butter before measuring
nnJ mack solid In the cup. Standard
anu npnJ nd table spoons are used for the
tea and table spoon measurement and
,nuat be used absolutely level.
Successful cakes are baked In the
.,;JdIe of the oven. This means that
,hs shelf is placed about four inches
rem the bottom Of the oven. Sponge
nd and hntterless cakes are best baked at
.''I Itemnerature of $50 to 257 degrees
Fahrenheit. This is known as a slow
oven.
Taynr and Snpet Chkts DuhSu III u
,,odera tely hot oven and the tempera-
ture required for this IS 5oo degrees
fahrenheit.
Jelly roll requires a hot oven, the
,smnerature Of 400 degrees Fahrenheit.
oaf and rich cakes require tenn
rcrature OF 300 degrees Fahrenheit.
Tbe size Of the pan also has a con-
,rolinr influence as to the length of
fine that the cake requires to bake. 80
when starting to bake the cake 1t is
we'll TO take this into consideration.
Determine that the cake is fully baked
before removing from the oven. Several
u'otbods NAV be used to test the baked
cske as follows: Inserting clean
broom straw. and IL the straw does not
have any OF the cake batter clinging to
Il the cake is baked.
Pressing gently on the top OF the
baked cake, and IL the impression of
Anger springs back the cake is baked;
bnt should the depression remain then
the cake must be returned to the oven
and allowed to bake longer.
Cakes must be cold before icing, and
hest results are obtained when the cake
Imperial Cake
Place in a mixing bowl
One and one- quarter cups Of sugar,
One.haU cup of butter,
YoIks Of sir eggs,
cream until light and fluffy. Now
add
Foar lcreL teaspoons of baking pop-
der,
Scren eiphths cup of milk or ,oater,
Grated rind of one quarter lemon,
One teaspoon of fdUoring.
poot to n smooth hotter md than c,,t
and fold in the stitfly beaten whites OF
two eggs; turn in n well creased and
Toured pan with tube in the center
and bake in moderate oven for fifty
FIVE minutes. Let stand in the pan for
ten minutes, then turn out on wire
cake rack TO cool. Ice this cake with
water icing.
This recipe is made to care for the
yolks of the eggs left over from the
angel cake recipe.
Thre~ Layer Cake
Place IN . -.
Two cups Of sugar,
Tioo. thirds cup OF butter,
YolkS of four eggs.
Cream well and then add
Fopr cups Of -four,
Fire lerCl teaspoons Of baking poio-
der.
One and one quarter cups of poter,
One teaspoon Of Rdrorinp.
Beat hard to blend and then cut and
fold in the stlfly beaten whites OF three
eggs turn in three we'll creased and
Toured layer cake pans and bake as
directed for layer cakes. Note-To have
the layers even, spread the batter higher
IN the sides of the pans.
Water Icing
Place in mixing bowl
II One package of confectionors' IEHT
Hgar,
and add
TrO tablespoons of CornStdrch,
One teaspoon of fdvoring
and sufficient boiling water to make an
icing that will spread nicely; beat for
few minutes, and it is then ready
to use. IF you desire this icing to be
snowy white then use milk in place OF
the water.
Cooked Icing
Place in saucepan
Tro cups of 9rGnuldted sugar,
One. half cup of ,ohite corn sirup,
One.hat cup of tcater,
Heat slowly and stir. to dissolve the
sugar, and then cook to 245 degrees.
using the candy thermometer to test
me slrup with now place in large
oowl stittiy beaten white Of an egg
and pour the sirup on. beating hard
havor, and as this icing cools spread
on the cake.
Special Devil Filling
Place two teaspoons of gelatin in
four teaspoons of cold water to soak
Tor ten minutes: then place the cup
with the gelatin in pan of water and
neat slowly to melt Place white of an
egg in bowl and add
Dne'hdt glass of apple jellv.
Beat, using the dover style cggbeater.
ana whip until the mixture will hold its
shape; then beat in the melted gelatin
ana three fourths cup OF marshmal.
low whip, beating hard to blend; let
sand for fifteen minutes and use for
the ming between the layers.