San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1924-04-25
WHITE LOAF CAKE
SERVED IN PLACE
OF ANGEL CAKE
Is Euen Better When Con-
sidering Toughness of
Angel Cake.
BY HELEN HARRINGTON
DOWNING.

/ NV &NAANos
The idea of telling others about my
delicious white loaf cake came to me
after a neighbor had just dropped in
as / was about to make this cake, re-
questing that / give her some new
cake recipe. She said she had made
the same three layer cake with choco-
late frosting for so long that her fam
lily was actually tired of it.
A great many housewives do have
this habit. They find some recipe that
always turns out pretty well and they
bake this same cake week after week.
Everyone enjoys good piece of cake,
not any kind of cake you might buy.
but-a delicious piece of cake that fair
ly melts in your mouth, either with
a chocolate fudge frosting or a plain
boiled frosting, or without any FROST
ing at all.
/ have been told by a great many
women that while their husbands like
cake they did not care for the fussy
| frostings. Some like spice cake. some
prefer the sponge. others the old fash
+, Toned gingerbread, but the majority
seem to be in favor of a plain white
loaf cake, not uns.,nilar to an angel
cake.
/ have tried the following recipe on
my family and find it pleased them
more than any cake have baked in
long time:
White Loaf Cake.
One-half cup butter, one and one
half cups sugar, four egg whites, two
cups flour, three-quarters cup milk,
| two level teaspoons Calumet baking
powder, one-quarter teaspoon almond
extract. Sift flour once and measure
add baking powder and sift five or
six times. Sift sugar. then measure.
Cream butter. add sugar a little at
a time, mixing very thoroughly. Then
add milk and flour alternately; fold
in carefully the egg whites beaten
until very stiff. then add flavoring.
Bake in .zs-eased pans in an oven
1850 dwegrees Fahrenheip forty to
fifty minutes.
L find from talking to women at
the various clubs and from reading
letters from others, or in conversation
that the majority of them are so rush
ed when they are making a cake they
put it together in most hurried man
ner, negiecting to do the things that
are so essential to have perfect cake.
They are the little things which do
not take much time, but which guar
antee against waste of ingredients.
Here are just few things that will
make an ordinary white cake as deli
cious as an angel cake or even better
when you stop to realize that an angel
cake is a little inclined to be tough:
In following this recipe, here are
some points to remember. In fact,
they hold good for the average cake.
First-Sift your flour before mea-
surfing.
| Second-Tear into squares. sheets
| Of wrapping paper to use in sitting
| the flour and baking powder together.
| You will find if you sift them five or
six times il will improve greatly the
| texture and lightness of the cake and
| il will take only couple of minutes
to do this. Simply sift the flour on
| one sheet of paper. then pour back
| into the sitter placed on the other
sheet and then back and forth this
way until completed.
Third-Cream the SHORTENING in the
bowl. using a wooden spoon. until il
is very soft before adding any sugar.
Fourth-Add the sugar a little at
a time while Dreaming with the but
ter. and not all at once.
\ Fifth-Add the milk and flour al
ternately so as to avoid lumpy bat
4 ter.
\ Sixth-Fold the thoroughly beaten
hgg whites in the last thing. being
Merry careful to fold and not stir. There
;s la great difference.
Make in two ungreased loaf pans
sho,st nine inches long by four and
one.lhalf inches wide by two and one
half inches deep (top measurements
or nehrly that size. The cake seems
70 balSe better in these pans than in
one large. round. deep angel cake pan
and cuiS to better advantage.
BEFORE putting the cake batter into
the oven Slam the pans down on the
table SO al to jar out any air bubbles
in the batter. This will also prevent
the cake fr;pm being higher on on
side than on me otner' proYid.ng, u
course. you are paking IN an o'r rha ~
which the Temperature Is even IN M
is; not hotter onS one sac 'nan U" '"'
other.
using q medium acting baking powder
and y stove Z. which tbesve is Lor-
aine oven regulator. set the rtn.ps5
ture for $50 degrees FahrenheIt ,ana
when the oven thermometer registex
that degree Of heat. put your cakes
on the center rack Of the oven and
do not disturb them until. they have
finished baking (about fifty minutes
for this cakel.
For all baking use an oven Their
mometer. whether your stove is equip-
ned with an oven regulator or not.
the heat of the oven so as TO hold q
Temperature at any desired point.
IF you have not already secured
baking chart. | shall be clad to send /
vou ono il Won care To ~-ritc meal, II