The Washington times., 1925-01-16
CAKE MAKING
CULINARY
ART
Deland Recipes Tickle Ap-
petite Angel Cake With
Special Frosting
b STELLA i. DKLAND.

Successful cake making de-
pends lipOn more than just the
use of the best ingredients prop
erly measured and combined. For
this may be fnultIessly done but
if the temperature Of the oven q
wrong the cake ID q failure. For
this reason / prefer TO do my
cake. baking In the electric oven
when this risk ID reduced 20 the
minimum. Once 1 establish the
proper temperature and baking
time for b cake. / carefully
mark Ii down on the recipe and
thereafter the baking Of that par
ticular cake "a done according 70
schedule and the results are ~.
ways the same, Tor guess work
has been entirely eliminated.
Thus Tor successful cake baking
I cannot too strongly recon-
mend proper timing. The foi.
lowing cake recipes have al
been tested and timed.
Hot Water Sponge Cake.
Beat thoroughly the yolks Of
three eggs and to this add slowly
one-half Of q cup OF sugar, one
fourth cup Of hot water, half y
teaspoOnful Of vanilla, another
half cup 0f sugar, q cup OF
flour mixed and sifted with two
tablespO0nfuls Of baking pow
der and quarter teaspoon OF
salt. Lastly fold Ia the beaten
whites OF the three eggs. Turn
into a shallow baking pan and
bake for twenty-eight minutes In
the electric oven at q tempera-
ture Of S75 degrees.
Beat five egg yolks until they
are yellow. Then add half a cup
of sugar, two tablespoonfuls Of
cocoa ana q cup Of flour Sifted
together with a teaspo0nful and
q half Of baking powder. Fold
in the beaten whites of the five
eggs last and spread the batter
about half an inch thick in the
pan. Bake in the electric oven
for twenty-three minutes at q
temperature OF 800 degrees
While stiIl warm but not hot
spread with the filling for which
the recipe Is given below and
roll.
Melt over ''low" heat on q
heater unit OF the electric range
two squares OF unsWeetenad
chocolate. While .his Is melting
mix a cup Of sugar, .one-third ue
a cup OF flour. One-eighth OF 4
teaspOonful OF salt. Into this
stir two well-beaten eggs, cup
and half Of scalded milk, 4
teaspoonfuI Of vanilla and tue
melted chocolate. Cook et,r
twelve minutes over Glow" heat,
stirring constantly. When the
mixture thfckens remove end let
cool slightly before using.
Lady Baltimore.
Cream one cupful cf butter ami
add gradually two cupfuls 81
sugar. To this add alternately
q cup OF milk with three cupfuis
OF pastry flour which has pre-
vi0usIy been slfted and mixed
with two teaspOOnfuis. OF halsinr
powder. Flavor with eithe. q
teaspo oonfnl .Of vanilla or OF hitter
almond extract and fold In. the
beaten whites Of, five eggs. Turn
into creased layer cake tins ana
bake In y0ur electric oven Tor
thHty-twe minutes at $50 de-
grees.
Over medium" heat .,n the
electric range boil for fffteet
minutes two and q half cupfillS
OF sugar In one cup Of water and
g pinch fDf cream OF tartar: Ada
this gradually 10 the Beaten
whites Of four eggp. Beat this
continually until Il beconlas
smooth and creamy Then add
nan q cup Of finely clsnnDed
raisins, . third or a crpful c3
chopped !citron and the same
aSn0uRt -O9 chopped aiunonsi q mn
ana Ice the cake with. this wis:ile
stiil warm.
angel Cake With Frostinr.
Beat tho whites Of eight egra
until stiff, then add q hall = -.
spoonful OF, cream Of tartar ma
gradually while continning "A
beat add first q cup9ui of ss,rar
men one cupful of flour ana 4
.easpoon Of vanilla. Bake in A
Mectric oven In 4 tube pan for
;orty minutes at q Temperature
lf $50 degrees.
On q heater unit Of your elec.
Eric range over 'slow'. heat AZ.
solve one ana one-saif cI,n. ~
sugar, a quarter teaspoonful of H
cream Of tartar III half n c,,n
"a water. Let this bon Tor tv.e
minutes. uncover and let thiclxen
Y q syrup. Meanwhile beat IN.
u stir the whites of two errs
.lavored " with q teaapoonfui 81
ahnllla '.i.a ana half = teaspoonful 81
tne syrup, beating continuaIIv
When thOrOuRhly sr,onfl, iat ,...s ,s-.s.,