CORN-STARCH CAKE
- 1/2 c. butter
- 1 c. sugar
- 1/2 c. corn starch
- 2 tsp. baking powder
- 1-1/4 c. wheat flour
- 1/2 c. milk
- 3 egg whites
- 1/2 tsp. vanilla
- 1/2 tsp. lemon extract
Cream the butter and add the sugar gradually. Sift the corn starch, baking powder, and flour together. Add the milk and then the dry ingredients. Beat the egg whites until they are stiff and fold them in. Add the vanilla and lemon extract. Bake in a loaf-cake pan. Ice with chocolate or caramel icing.
75. CINNAMON CAKE.--A cake that is inexpensive and not very rich but at the same time favored by many persons is the cinnamon cake here given. It is slightly dark in color, due to the cinnamon that is used in it. Caramel icing seems to be the most suitable for cake of this kind, but if desired white icing may be used.
CINNAMON CAKE
- 1/2 c. butter
- 1 c. sugar
- 2 eggs
- 1/2 c. milk
- 1-3/4 c. flour
- 3 tsp. baking powder
- 2 tsp. cinnamon
Cream the butter and add the sugar gradually. Separate the eggs, beat the yolks, and add them to the mixture. Stir in the milk. Sift the flour, baking powder, and cinnamon together and add these. Beat the egg whites until they are stiff, and fold them into the cake dough. Bake in layers or in a loaf and ice with white or caramel icing.
76. POUND CAKE.--Often a cake that will keep for some time is desired. In such an event, pound cake should be made, for it will remain fresh for a long period of time if it is stored in a closely covered receptacle. It is usually served without any icing and is cut into small, thin slices. The recipe here given makes enough cake for two loaf-cake pans.
POUND CAKE
- 1/2 c. finely cut citron
- 5 eggs
- 2/3 c. butter
- 2 c. flour
- 1-1/2 c. sugar
- 1/2 tsp. mace