The royal baker and pastry cook

by Royal Baking Powder Company

Chocolate Layer Cake.—2 eggs, 2 cups powdered sugar, 1 cup milk, 2 cups flour, 2 scant teaspoons Royal Baking Powder, ¼ teaspoon salt, 1 teaspoon vanilla. Mix flour, salt, and baking powder. Beat egg yolks till thick. Gradually add and beat in the sugar. Add vanilla and milk, whites whipped stiff, and flour. Bake in 3 layer-cake pans in hot oven. Put together with chocolate filling, No. 2 (see [Cake Fillings]).

Chocolate Loaf Cake.-½ cup butter, 1½ cups sugar, 2 cups flour, 2 teaspoons Royal Baking Powder, ¼ teaspoon salt, ½ cup milk, 4 eggs, 4 ounces chocolate dissolved in 5 tablespoons boiling water, 1 teaspoon vanilla. Mix flour, salt, and baking powder. Cream butter and sugar, add egg yolks, vanilla, and dissolved chocolate. Alternate the milk and flour and beat hard, then add whipped whites, turn into buttered loaf-pan lined with 3 thicknesses of paper. Bake in moderate oven.

Cinnamon Chocolate Cake.-½ cup butter, 1 cup sugar, 2 eggs, ½ cup milk, 1½ cups flour, 1½ teaspoons Royal Baking Powder, ¼ teaspoon salt, 3 teaspoons powdered cinnamon. Mix flour, salt, and baking powder. Cream butter and sugar. Add cinnamon and beaten yolks, then alternate milk and flour. Add whipped whites, beat hard, and bake in 3 layer-pans in quick oven. When cold put together with boiled icing containing melted chocolate.

Centennial Cake.-¾ pound butter, 1½ pounds brown sugar, 6 eggs, 2 cups milk, 1¾ pounds flour, ⅓ teaspoon salt, 2 teaspoons Royal Baking Powder, ¾ pound cleaned currants, ¼ pound seeded raisins, ¼ pound sliced citron, 1 grated nutmeg, 1 glass wine. Dredge fruit well with a little of the flour. Mix flour, salt, and baking powder. Cream butter and sugar. Add beaten yolks, nutmeg, and wine. Beat in alternately the milk and flour, add whipped whites, and beat hard. Stir in prepared fruit. Line 2 loaf-pans with 3 thicknesses of paper. Divide the batter between the pans and bake about 1¼ hours in moderate oven.

Cocoanut Layer Cake.-½ cup butter, 1¼ cups sugar, whites 8 eggs, 2½ cups flour, ¼ teaspoon salt, 1 teaspoon Royal Baking Powder, 1 teaspoon vanilla. Mix flour, salt, and baking powder. Cream butter and sugar. Add vanilla, then, alternately, the flour and whipped whites. Beat hard; bake in 3 layer-cake pans. When cold put together with cocoanut filling, No. 2 (see [Fillings]).

Cocoanut Loaf Cake.-½ cup butter, 1 cup sugar, 5 eggs, 2 cups flour, 1 cup milk, 2 teaspoons Royal Baking Powder, ¼ teaspoon salt, 2 cups freshly grated cocoanut. Put together same as chocolate loaf cake, and bake in loaf-pan in moderate oven.

Citron Cake.—1½ cups butter, 2 cups sugar, 6 eggs, 1 teaspoon Royal Baking Powder, 1 pint flour, 1 cup citron cut in thin, large slices, 1 teaspoon extract nutmeg. Rub the butter and sugar to a smooth, light cream, add the eggs, 2 at a time, beating 5 minutes after each addition. Sift the flour and powder together, which add to the butter, etc., with the citron and extract nutmeg. Mix into a firm batter, and bake carefully in paper-lined shallow, flat cake-pan ([fig. XIII]), in a moderate oven, 50 minutes.

Coffee Cake.—1 cup very strong coffee, 1 cup butter, 2 cups sugar, 3 eggs, 1½ pints flour, 1½ teaspoons Royal Baking Powder, 1 cup stoned raisins, cut in two, ½ cup chopped citron, 10 drops each extract allspice and nutmeg, and ½ cup milk. Rub the butter and sugar to a white cream; add the eggs, 1 at a time, beating 3 or 4 minutes after each. Sift together flour and powder, which add to the butter, etc., with the coffee, raisins, citron, milk, and extracts. Mix into a smooth batter. Bake in paper-lined cake-tin ([fig. IX]), in a hot oven, 50 minutes.

Coffee Cake, No. 2.—1 cup brown sugar, 1 cup butter, 2 eggs, ½ cup molasses, 1 cup strong coffee, ½ teaspoon soda dissolved in the molasses, 2 teaspoons powdered cinnamon, 1 teaspoon cloves, ¼ teaspoon salt, 1 cup chopped raisins, 5 cups flour, 2 teaspoons Royal Baking Powder. Sift together the flour, salt, baking powder, and spices. Dredge raisins with some of the flour. Cream butter and sugar. Add beaten yolks and molasses, then alternate the coffee and flour; lastly beat in whipped whites. Divide into 2 loaves and bake in moderate oven.

Cream Cakes (Éclaires à la Crême).—10 eggs, ½ cup butter, ¾ pound flour, 1 pint water. Set the water on the fire in a stewpan with the butter; as soon as it boils, stir in the sifted flour with a wooden spoon; stir vigorously until it leaves the bottom and sides of pan; remove from fire, beat in the eggs, 1 at a time. Place this batter in a pointed canvas bag having a nozzle at small end, press out the batter, in shape of fingers, on a greased tin, a little distance apart. Bake in steady oven 20 minutes. When cold, cut the sides and fill with following: