Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-05-09
BY MRS. NJ. 4. WILSON
0opyrioht. ioee. by Mrs. ". A. Wtlson.
rights reserved

CoSyrioht. Ioss. BY Mrs. ". A. wilson. Al
rights reserved
E0THER forms of the sponge cake
~ are the Sunshine and Angel cake,
both cakes depending upon the method
Of compounding and the number of eggs
used for their light delicate texture.
Elavoring also plays quite an i'm
portant part in the success of these
cakes, so it might be we'll to have just
q few words upon the subject Of flavor
ing before going further.
The expert cakemuker usually likes
TO depend upon both the lemon and the
orange for havoring all cakes made light
with eggs. and each has her special
way to produce this flavor.
No. 1-Rasp or crate off the rind Of
the lemon, taking great care to remove
only the yellow part; add this to the
sugar and work the sugar we'll with a
wooden spoon: then shut the sugar up
IN q fruit jar and stand away until
needed. To use, the sugar is then sifted
through q fine sieve and some of the
rind thus removed; sufficient sugar is
then added to make up the required
aMount.
I sOrange is also prepared in the same
MANNER. ..
No. 2-The rind of the lemon is
| grated as in the first method, and then
the juice Is reamed out and strained and
j added to the rind. To this is added
sugar, and the mixture placed In fruit
1 jar and sealed securely. The jar is then
stood in warm water bath until the
sugar is melted. Then this slrup is fl.
tered. ...-
To filter the sirup line a small strain.
er with two thicknesses of paper nap
kinB and place over bowl; turn in the
strap and let drip through slowly. Store
this sirup In bottle and cork.
The ready .to-use extracts prepared
and on the markets need no eXpiana
tion and may be used in place of the
abeve favorings.
Sunshine Cake
h Cream
4 Yolks of four eggs.
Oac cup of granulated sugar.
until light and creamy. Then add
Eir tablespoons Of cold ,cutcr.
Tsco teaspoons Of lemon fdrorino,
1rsPaSgd like No. 2.
One and one quarter cups of sifted
loar,
Beat well until a smooth mix: then
| cut and fold in the stfiy beaten whites
of Ave eggs. turn in an ungreased pan
l and bake In slow oven for thirty min
uteS. Turn the pan upside down as soon
/ - taken from the oven and let stand
until .ccol. Then with spatula remove
] The cake and cover with plain water
king.
96s@ Angel Cake
SIT six times
Mao level tablespoons Of sugar.
N Eleven level tablespoons of -four,
Nj Now place in large bowl
III Whites of fire large eggs,
Tsco tablespoons Of cold rdter,
Il ONe teaspoon of lemon fdrOring.
<0he.h teaspoon of cream tartar,
~ Use wire spoon cggwhlp and whip
eges until soft, firm snow; then whip
I n the sifted -four and sugar and turn
IN IN ungreased pan and bake in slow
oven thirty minutes. Turn the pan up
side down as soon as taken from the
Z oven and let stand until cool. Remove
cake from the pan when cold and cover
with Icing.
Geld Cake, Using tho Yolks Of the EGGS
Place in mixing bowl
YoIks of five eggs,
Dse cup Of granulated sugar,
SIC Tablespoons of butter.
Cream until light and fluffy. Now ado
Tsco and one halt cups of utted -four
flve lerel teaspoons Of baking
loeseder,
Seven eighhs cup of miik.
Tsc0 teaspoons Of lemon favorin0,
n nprepared as in No. . recipe for favor
Hing, Beat smooth and turn in well,
xereased and Toured pan and bake il
i moderate oven for thirty minutes.
The pans used in making this cak'
10Y be either two layer cake pans Ol
1I6n with tube in the center. or loaf
>9ps pan.
"A Upconut or nuts may be added II de
fod. using three quarters of a cup o.
1thes the coconut or finely chopped
Lady or White Cake
Place in mixing bowl
One and three quarters cups 0t sugar
"A Too thirds cup of shortening.
md Haify. Then add
X s farce and one quarter cups OF pastrl
Tewr level teaspoons Of Jakn
yF' (1Me tsaspoon Of faroring,
1{7Ne and one eighth cups Of milk.
Z \! l3aat TO smooth batter. Then cut an
n Into this batter stIfiy beaten white
y 6ve eggs. Turn In two deep layer
~ nnns that have been well grease
noMred, and bake In moderate owe
1rty minutes. This cake may b
Snke pans, baking about forty
VI 70