Make a layer of Genoese, or of sponge-cake No. 1. Put the mixture on the layer tins in spoonfuls, placing it around the edges; then with a broad knife smooth it over toward the middle, making it as even as possible. Another way is to press it through a pastry bag in lines onto the tins. The layers should be only one half inch thick when baked, and the crust should not be hard. As soon as it is removed from the oven, and before it has had time to cool, cut off the hard edges, spread it with currant, or any jelly or jam, and roll it up evenly; then roll it in a paper and tie, so it will cool in a round, even shape.
LAYER CAKES: CHOCOLATE, VANILLA, COFFEE
Bake Genoese or sponge-cake No. 1 (one half the receipt will give three layers) in round layer tins, using three for each cake; when baked spread two of them with filling and pile them one on the other. Trim the outside with a sharp knife so it will show a white even edge instead of crust. Cover the top with a soft royal icing made of confectioners’ sugar and flavored the same as the filling.
CREAM FILLING
Beat well together the yolks of five eggs, one half cupful of sugar, and one heaping tablespoonful of cornstarch; dilute it with two cupfuls of boiling milk, and stir it over the fire until thickened; then remove, add the flavoring, and let it cool. If coffee flavoring is wanted, use one half black coffee and one half milk. If chocolate, melt three or four ounces and add it to the custard.
CHOCOLATE FILLING
Melt four ounces of chocolate; dilute it with three tablespoonfuls of milk, and then add a cupful of sugar mixed with a well-beaten egg, and stir until thickened.
ORANGE CAKE
- Whites of 9 eggs.
- 2 cupfuls of granulated sugar.
- 3 heaping cupfuls of flour sifted three or four times.
- 1 cupful of butter.
- 1 cupful of milk.
- 2 teaspoonfuls of baking-powder.
- 1 teaspoonful of lemon-juice.