Angel Cake
whites of 8 eggs
1 teaspoon cream of tartar
3/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon Royal Baking Powder
3/4 cup flour
1 teaspoon vanilla extract
Whip whites of eggs to firm, stiff froth; add cream of tartar; fold sugar in lightly; fold in flour which has been sifted four times with baking powder and salt; add vanilla. Pour into ungreased pan and bake 45 to 50 minutes in moderate oven. Remove from oven; invert pan and allow to stand until cold. Ice with either chocolate or white icing, [page 16].
Spanish Cake
1/2 cup shortening
1 cup sugar
2 eggs
1-3/4 cups flour
3 teaspoons Royal Baking Powder
1 teaspoon cinnamon
1/2 cup milk
Cream shortening; add sugar and yolks of eggs; beat well; sift together flour, baking powder and cinnamon and add alternately with milk; fold in beaten whites of eggs. Bake in greased pan in moderate oven 35 to 40 minutes. Cover with boiled icing, [page 16].
Bride's Cake
1 cup shortening
2 cups sugar
1 teaspoon almond or vanilla extract
3/4 cup milk
3-1/2 cups flour
3 teaspoons Royal Baking Powder
whites of six eggs
Beat shortening to a cream, adding sugar gradually; add flavoring extract; beat until smooth. Add alternately a little at a time milk and flour which has been sifted three times with baking powder. Beat whites of eggs until dry, and add to batter, folding in very lightly without beating. Bake in greased loaf pan in moderate oven about one hour.
Eggless, Milkless, Butterless Cake
1 cup brown sugar
1-1/4 cups water
1 cup seeded raisins
2 ounces citron, cut fine
1/3 cup shortening
1/2 teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon
2 cups flour
5 teaspoons Royal Baking Powder
Boil sugar, water, fruit, shortening, salt and spices together in saucepan 3 minutes; when cool, add flour and baking powder which have been sifted together; mix well. Bake in greased loaf pan in moderate oven about 45 minutes.
Chocolate Cake
3 squares unsweetened chocolate
2 tablespoons sugar
1-1/2 tablespoons milk
4 tablespoons shortening
1 cup sugar
2 eggs
2/3 cup milk
1-1/3 cups flour
2 teaspoons Royal Baking Powder
1/8 teaspoon salt
Cook slowly until smooth first three ingredients. Cream shortening; add sugar and beat well. Add yolks of eggs and beat again. Stir in chocolate mixture and then add alternately the milk and flour which has been sifted with the baking powder and salt. Fold in the beaten whites of eggs. Bake in greased loaf pan in moderate oven 50 to 60 minutes. Cover with white or chocolate icing, [page 16].
Pound Cake
1 cup butter
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon lemon extract
5 eggs
2 cups flour
1 teaspoon Royal Baking Powder
Reserve 2 egg whites for icing
Cream butter, add sugar slowly, beating well. Add flavoring and yolks of eggs which have been beaten until pale yellow. Beat three egg whites until light and add alternately a little at a time with the flour which has been sifted with baking powder. Mix well and bake in greased loaf pan in moderate oven about one hour. Cover with ornamental frosting, [page 16], made with the two remaining egg whites.