The Carbon County news. [volume] (Red Lodge, Mont.) 1924-1931, 1927-04-07


S candles on its pure bosom, as des
2 sert for party or springtime lunch
con, or cut into squares to male We
; frosted tea cakes, the perfect whit,
cake is select among cakes.
To make the perfect cake requires
many essentials, but chief among
them are three: q A good rule OF
recipe. (2) Accurate measurements
60 The right amount of mixing and
beating. You will find the following
rule for Silver cake a choice one.
Silver Cake
1-3 cup butter or substitute.
l cup sugar
z cup milk
l % cups Rex flour
tsp. baking powder
Il tsp. salt
Whites of eggs
u tsp. almond extract.
Cream the butter and add half the
sugar gradually, while beating con-
stantly, then add milk alternately
with the flour mixed and sifted with
baking powder and salt Beat whites
of eggs until stiff and add to them
other half of sugar Add to first mix
ture with flavoring. Turn into greas-
ed tins lined with waxed paper and
bake about As minutes in a moderate
oven, $50 degrees Fahrenheit.
This is the bare skeleton of the re-
cipe, to fill it in with fuller instruc-
ton: Cream the butter well before
adding any sugar. I find that | can
save much time if the butter is
slightly warm, though for rich white
cake ! do not melt it. But before SUI
gar is added it is so soft and fluffy
that it vii drop from the spoon.
Add half the sugar gradually as
the recipe says and cream sugar and
NfN>A
butter together until the butter
Whitens and the sugar seems pretty
well dissolved. The other half of the
sugar is saved to beat into the egg
whites which gives a finer cake
than when it is all added to the but
ter.
A little of the dry ingredients
which have been sifted together is
added before any Of the milk, in or
der to bind together the sugar and
fat which would otherwise separate.
The dry and wet ingredients are
then added alternately.
Water may be substituted for milk
as is often done in white cakes,
many people, finding that the cake
is more moist and keeps better with
water though the milk adds more nu-
TRENT. When the cake is a rich one
in sugar and fat, as most of the
white cakes are, it requires more stir
ring after the flour is added, than do
the plain cakes. A general rule is,
the richer the cake the more stir
ring is necessary. If you are using a
cream of tartar baking powder the
Silver cake requires 300 to 400 strokes
in mixing after the flour is added. If
you are using slow acting baking
powder, such as the alum powders,
it will require even more beating.
The egg whites which have been
beaten stiffly, and the other half of
the sugar added, are put into the
cake mixture in a very careful man
ner in order not to lose air which
they hold. A spatula is best for cut
ting and folding them into the heavy
mixture.
The pans for the white cake are
first CREASED, then lined with waxed
paper. Then grease the wax paper, so
that 1T will be easily removed from
the cake without taking off the bot
tom crust with it. Oiling the pans
and then the paper will give only
very thin light crust to your cake.
This rule for Silver cake will make
two good sized layers or three thin
ones. If you wish to have no crust at
all between layers, bake the cake as
a loaf and cut it in half horizontally
before icing.
Do not hurry the baking Of the
Silver cake, but let it expand slowly
and gradually in a slow or moderate
oven around $50 degrees F. 1t is
done, when it shrinks slightly from
the edge of the pan, when it springs
back when touched with the finger.
and stops singing. Turn it out of the
pan onto cake rack or onto a clean
cloth, so that the cake will not gath
er moisture on the bottom and will
not be sticky.
SO much for the cake itself, what
OF the GROWING glory, the frosting?
White Mountai,, Cream Icing