CAKE MAKING

Make all measurements level.

Classification	Shortening	Sugar	*Eggs	Liquid	Baking Powder or Soda	Flour	Salt	Flavoring	Other Ingredients	Method
PLAIN CAKE for layer or loaf	¼ c. Butter or Oleomargarine	1 c.	2	½ c. Diluted Evaporated †Milk	2½ tsp. B. P.	1½ c. Sifted twice	⅛ tsp.	½ tsp. Vanilla		Cream butter, add sugar gradually and cream well, add beaten egg and mix. Mix and sift flour, baking powder and salt. Add the dry ingredients and the first mixture. Mix with as little stirring as possible.
SPICE CAKE	1 c. Bacon Drippings	1½ c. Light Brown	3	1 c. Sour Milk	1 tsp. Soda	2 c. Sifted twice	⅛ tsp.	5 tsp. Mixed Spices	Currants and Nuts
GINGER CAKE	4 tbsp. Drippings	1 c. Molasses	1	½ c. Hot Water	1 tsp. Soda	2 c. Sifted twice	⅛ tsp.	2 tsp. Ginger
DEVIL’S FOOD	½ c. Drippings or Oleomargarine	2 c. Light Brown	4	1 c. Diluted Evaporated Milk	5 tsp. B. P.	2⅔ c. Sifted twice	⅛ tsp.	½ tsp. Vanilla	4 squares Melted Chocolate	Variations: Add fruit and nuts with dry ingredients. When whites and yolks are beaten separately, mix the yolk with the butter, and cut and fold in the whites last.
POUND CAKE	1 c. Butter or Nut Margarine	1½ c. Powdered Sugar	4	½ c. Diluted Evaporated Milk	2 tsp. B. P.	2 c. Sifted twice	⅛ tsp.	1 tsp. Almond Ext.
LADY BALTIMORE	1 c. Butter	2 c. Granulated	6 whites	1 c. Diluted Evaporated Milk	2 tsp. B. P.	2 c. Sifted twice		1 tsp. Rosewater or Almond
FRUIT CAKE Dark	2 c. Oleomargarine or Drippings	1 c. Molasses, 2 c. dk. brn. Sugar	2	1 c. Diluted Evaporated Milk	1 tsp. Soda	5 c. Sifted Flour	½ tsp.	1 tsp. Allspice 2 tsp. Cinnamon 1 tsp. Cloves	1 lb. Raisins, ½ lb. Citron, 1 lb. Currants, ½ c. Maraschino Cherries
FRUIT CAKE White	½ c. Oleomargarine or Butter	1 c. Sugar	5 whites		1 tsp. B. P.	1¾ c. Sifted Flour		½ tsp. Almond Extract	⅓ cup Blanched Alm’ds ½ cup Cocoanut ½ cup Citron	SPONGE CAKE Beat yolks until thick and lemon colored. Add sugar gradually and continue beating, using Dover beater. Add lemon juice and water. Cut and fold in whites of egg alternately with flour.
SPONGE CAKE		1 c. Granulated	5			1 c. Pastry Flour	¼ tsp.	1 tsp. Lemon Juice
SPONGE DROPS		⅓ c. Powdered	2 yolks 3 whites			⅓ c. Pastry Flour	⅛ tsp.	¼ tsp. Vanilla		Variations: Sponge Drops should be dropped from teaspoon on oil paper.
ORANGE CAKE		2 c. Powdered	5 yolks 4 whites			2 c. Pastry Flour	½ tsp.		Orange Frosting 2 tsp. Cream of Tartar

* Fresh or high grade cold storage.
† One part evaporated milk to two parts water.
c.=cup
tsp.=teaspoon
tbsp.=tablespoon

Cake is judged by its delicate flavor, fine grain or texture, evenly baked crust, and appearance. Special pastry flour assures a more delicate texture than bread flour in cake making.

Chocolate Frosted Sunshine Layer Cake