To make a plainer cake, omit one egg, use 1⁄4 cup butter, and 3⁄4 cup of milk.
If you use 1⁄2 cup butter, making a richer cake, what other changes should be made?
Bake in deep or shallow pan, jelly cake tins, or small tin cups.
The mixing is Method 3.
As layer cake, it may be used with a variety of fillings and icings,—jelly, cream filling, soft icing with nuts, raisins, or dates.
A chocolate filling.—One half cup milk, 2 ounces unsweetened chocolate, 1 cup of sugar, yolk of one egg, 1 teaspoonful vanilla extract. Break up the chocolate, melt it in a bowl over hot water or in a double boiler, with the sugar and the milk. When the mixture is smooth add the beaten yolk, cook for one or two minutes, add the vanilla, and remove from the fire.
Fig. 50.—A loaf of sponge cake. Courtesy of Dept. of Foods and Cookery, Teachers College.
8. Sponge cake.—The old-time sponge cake is given on page [173]. Sponge cakes should be baked in a very moderate oven, below 380° F., the bread temperature. (See Fig. 50.)