MIXING CAKE MADE WITH BUTTER
Rub the butter until it is light and smooth. Add the sugar, and stir until creamy. If there is too much sugar to mix with the butter, beat one half with the yolks of the eggs. Add the beaten yolks to the creamed butter and sugar. (If only a little butter is used melt it, and add it to the yolks and sugar.) Next add the flavoring, and then the milk and flour alternately, until all are in. Beat the batter a few minutes to give it fine grain; then fold in the whipped whites of the eggs lightly. If fruit is used, flour and add it the last thing. Turn it into the pans, and put it at once into a moderate oven.[465-*]
SPONGE-CAKE No. 1
- 6 eggs.
- 3 cupfuls of sugar.
- 4 cupfuls of flour.
- 1 cupful of cold water.
- 2 teaspoonfuls of baking-powder.
- Juice and grated rind of 1 lemon.
- ¼ teaspoonful of salt.
In this cake the beaten whites are added last. The baking-powder mixed with the flour is added to the yolks, sugar, and flavoring. This is a good cake to use for layer-cakes or rolls. It is sufficient for two loaves.
SPONGE-CAKE No. 2
Weigh any number of eggs; take the same weight of sugar and one half the weight of flour; the grated rind and juice of one lemon to five eggs. For mixing this cake, see the directions given [above]; the mixture should be very light and spongy, great care being used not to break down the whipped whites. The oven should be moderate at first, and the heat increased after a time. The cake must not be moved or jarred while baking. The time will be forty to fifty minutes, according to size of loaf. Use powdered sugar for sponge-cake. Rose-water makes a good flavoring when a change from lemon is wanted. Almonds chopped fine mixed in the cake, and also orange rind grated over the cake before it is frosted, are good.
SPONGE-CAKE No. 3
- 10 eggs.
- 1 pound of powdered sugar.
- ½ pound of flour.
- Juice and grated rind of ½ lemon.