Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-05-02
Both Nouice and She Who Bakes Them Well
VIII Profit BY Mrs. Wilson'S Cake Lesson
tang With Simplest of These She Giues Tasty Recipes
Important Hints Ho,c to Garry Them Out

Onc-hdt cup ot sugar,
Four tablespoons Of shortening,
One cog,
Tmo cups of -four. measured, after
sitting once,
-Four lercl teaspoons OF baking po,c.
der.
Onc.hqlf teaspoon of ranillu,
Three quarters cup OF either milk or
udtCr,
creased and Toured layer pan,
spreading just a little higher on the
side than in the center; now place in
small bowl
Sir tablespoons Of -four.
-Four tablespoons of brorn sugar,
One teaspoon of cinnamon,
T,co lerel tablespoons of shortening.
Work with the tips OF the fingers
carefully until the mixture looks like
brown sugar, then spread over the
cake: bake in moderate oven for thirty.
five minutes.
The above recipes are for two mex
pensive cakes and are both delicate
and really good Repeat making these
cakes. week apart. until you decide
that you are letter. perfect in making
them.
s'uOuSc NhhtS
Under this heading come the cakes
that do not contain shortening and are
made light and delicate with eggs.
Sunshine cake, angel cake. lady fin
gers. charlotte russo, sponge cake are
some of the varieties made that belong
under this heading. a few rules that
are vitally necessary for the success in
this style of cakemaking:
No. l. All -four Inllst he siftod opco
In large bowl before measuring.
No. >. Turn the measured flour in
sitter and add the baking powder and
sft four times.
No. 3. Use fine grade of granulated
sugar.
No. 4. Use very best grade of flavor
ing extrncts.
No. ). Select pans suitable for the
cake and have chem ready before start
Ing to nix the cake.
No. 6. Regulate the oven and have
it ready TO receive the cake at the proper
temperature.
No. I. Time cake: over-b baking de-
stroys the fine delicate flavor.
Sponge cake is made light with eggs,
and when eggs are expensive the num-
Der may be cut down and some baking
powder used instead.
Colonial Sponge Cake
Separate the eggs. placing the yolks
in the bowl intended for mixin, the
cake.
Place In mixing bowl
lolks Of fire eggs.
One cup Of sugar.
Cream we'll until very light, fluffy
| lemon color. Then add
Fire tablespoons of cold ,cater,
One teaspoon Of fdrOring,
One cup and three tablespoons OF
pastry -four that has been sifted four
times,
Beat 10 form smooth batter, then
beat whites Of eggs lntil stiff. cut and
fold the stifi'y beaten whites of the five
eggs into the batter and turn in n pan
/ that has been first creased we'll with
/ good shortening and then busted with
! -four. Bake thirty five minutes in slow
! oven.
\ pan with tube in the center or
loaf-shapc pan is best for this cake.
l. Sponge Cake No. !.
/ Place in mixing bowl
Three. quarters cup OF sugar,
iolks OF tro eggs,
cream we'll and add
-Four tablespoons Of cold ,catcr.
One cup Of -four,
7ico teaspoons Of baking poud
Beat we'll to blend and then cut ant
fold in the stitiiy beaten whites of th,
three eggs. Turn in either a pan viii
tube in center or loaf shape. Bak,
tnirty five minutes in slow oven.
Sift -four and baking powder togcthe
four times.
Methods to test cake when baked:
For the ginger cake press in the cen
ter gently with the finger. and if 1t doe
not sink in the cake il baked: if the de
preston made by the finger show
plainly return the cake to the oven 70
little while.
70 test the crumb cake. press gentl
in the center, using the handle of knife
and IL cake springs back it Is baked an
may be removed from the oven.
l Use u cake rack and cover the cnk
|, ,, rack with clean cloth that Is duste
. with n mixture of -four and powdcre
) sugar and turn cake on rack Just q
!, soon as you take 1t from the oven.