CAKE CONTAINING FAT—PLAIN CAKE AND ITS MODIFICATIONS (A)
The "Conventional" method of mixing cake is as follows: Cream the fat; then gradually add the sugar. Cream the mixture. Add egg yolks that have been beaten until light. Add the flavoring. Then add some of the milk and part of the dry ingredients. Repeat until all the milk and dry ingredients have been added. Beat the mixture thoroughly. Cut and fold in the whites of the eggs quickly; then turn into oiled pans. Bake layer cakes at 375 degrees F., and loaf cakes at 350 degrees F.
PLAIN CAKE
2 cupfuls flour 2 teaspoonfuls baking powder 1/2 teaspoonful salt 2 eggs 1 cupful sugar 2/3 cupful liquid 1 teaspoonful flavoring 1/4 to 1/2 cupful fat
Mix according to the directions above or according to Method of Mixing
Cake Containing Fat.
Compare this recipe with that for One-egg Cake. Note that the eggs and fat are increased, while the baking powder and moisture are decreased. Can you account for these variations?
WHITE CAKE
Follow the Plain Cake recipe, using 4 egg whites instead of 2 eggs and the greater quantity of fat. Vanilla or almond flavoring are pleasing in White Cake. If almond extract is used, add only 1/2 teaspoonful.
White Cake is mixed according to the general directions, except, of course, that the egg yolks are omitted; the egg whites are beaten until stiff and folded into the other ingredients.
A cheaper but tasty white cake may be made by following the recipe for
One-egg Cake and using 2 egg whites instead of 1 whole egg.