The Ely miner. [volume] (Ely, Minn.) 1895-1986, 1927-02-04
LAYER CAKE is
UP TO STANDARD
Good Old-Fashioned Meth
cd of Mixing Is FAVORED.

prepared by the United States Department
Of Agricultural
At least twenty-five times year,
counting only every other week, most
housekeepers make layer cake.
What with birthdays, and holidays,
church fairs and community picnics,
the number is probably much more.
While there is nothing strikingly new
about the recipe below, it is good
standard rule that has been tested by
the United States Department of Ag-
riculture and it may be depended on
for a fair proportion Of the total num-
Der of cakes you make in the course
Of a twelvemonth. The ingredients
given are for simple foundation cake
suitable for layer cakes that are to-
have filling or icing. The amounts
given will make two thick or three
thin layers. When you start to make
your cake measure out all your ingre-
dents first, grease your tins, and then
begin mixing. You will work faster
and with less chance of emitting some
thing important. While cakes may be
put together with fairly good results
by what Is called the muffin method
mixing all the liquids in one bowl and
all the dry in another, and then COM
bining the mixture of us prefer
the good old-fashioned method Of mix
ing a cake, beginning by dreaming the
sugar and fat together and ending by
folding in the fluffy, stifiy beaten egg
whites.
Here is the list Of ingredients: !
cupful milk; 8 cupfuls -four, soft
wheat: " cupful fat; 2 to 3 eggs; 4
teaspoonfuls baking powder; ~ cup
fuls sugar; u teaspoonful salt; " tea
spoonful fiavoring. Place the fat in a
warm place until it becomes soft,
though not melted, so that it may be
combined easily with the sugar. This
is Just as satisfactory and much
quicker than the laborious method of
Dreaming together the cold fat and
sugar. After the fat and sugar have
been thoroughly combined stir in the
beaten egg yolks and add alternately
the dry ingredients, which have been
mixed and sifted together, and the
LIQUID. At the start add only small
quantity of liquid. If too much is
added it dissolves the sugar, and the
fat separates into large masses that
must be combined with the other in
gradients by beating, thus making
useless the work of combining the fat
and sugar in the beginning. Add the
fiayoring and fold In the well-beaten
egg whites. Pour the batter into
lightly creased, Toured pans, taking
care that it is spread evenly. The
oven should be about 275 degrees
Fahrenheit. Turn the layers out on
wire cake cooler. Ice when sufficient
ly cool.
If hard-wheat -four must be used,
seven-eighths Of cupful of it may
be taken for each level cupful of the
soft-wheat flour.
To make an orange icing that will
be hard outside and soft underneath,
put one cupful Of granulated sugar
with one egg white, pinch Of salt and
four tablespoonful Of orange juice
into the top of the double boiler. Be
gin to beat with rotary beater and
continue beating 1t over the hot water
until the frosting is thick enough to
spread. Add one tablespoonful of
grated orange peel and spread with a
knife or spatula dipped in hot water.
This amount must be- doubled If you
wish to frost the sides Of the cake as
is often done.
For chocolate frosting start the
sugar, egg white and tablespoonful
of water, in place of orange juice, in
the double boiler as before. While
beating 1t, as soon as the mixture is
hot, begin adding unsweetened choc-
olate in small pieces, which will grad
ually melt, until you have added 2
ounces. Flavor with n teaspoonful
of vanilla and spread.