LESSON CXLVIII
CAKES WITHOUT EGGS
OMITTING EGGS IN CAKE.—It was previously stated that 2 teaspoonfuls of baking powder are required to leaven 1 cupful of flour when no eggs are used. The statement was also made that the quantity of baking powder is reduced when eggs are used. Hence cakes made with eggs require less than the proportionate quantity of leavening given above.
When eggs are omitted in a cake, it is necessary to use 2 teaspoonfuls of baking powder (or its equivalent) for each cupful of flour.
The flavor of cakes is usually improved when eggs are used. In eggless cakes, it is advisable to use spices or other materials of pronounced flavor.
Since eggs are highly nutritious, their omission in cake decreases considerably the food value of the cake. Leavens and flavoring materials (except chocolate) used in eggless cakes have practically no food value.
APPLE SAUCE CAKE
2 cupfuls flour 1/8 teaspoonful cloves 1 1/2 teaspoonfuls cinnamon 1 teaspoonful nutmeg 1 teaspoonful baking soda 1/4 teaspoonful salt 1 cupful sugar 1 cupful apple sauce (unsweetened) 1/3 cupful fat 1 cupful raisins, cut in halves
Mix the sugar and apple sauce; add the fat. Mix the dry ingredients. Through a sifter, add them to the apple sauce mixture. Flour the raisins and stir them into the batter. Turn into a greased loaf-cake pan or into two layer-cake pans. Bake in a moderate oven (375 degrees F.). If the cake is baked in layers, put Raisin Filling between them, but omit the raisins in the cake batter.