Vintage Recipes

Baking Cake

Cake

The mixing and baking of cake requires more care and judgment than any other branch of cookery; notwithstanding, it seems the one most frequently attempted by the inexperienced.

To butter and fill pans, grease pans with melted fat, applying the same with a butter brush. If butter is used, put in a small saucepan and place on back of range; when melted, salt will settle to the bottom; butter is then called clarified. Just before putting in mixture, dredge pans thoroughly with flour, invert, and shake pan to remove all superfluous flour, leaving only a thin coating which adheres to butter. This gives to cake a smooth under surface, which is especially desirable if cake is to be frosted. Pans may be lined with paper. If this is done, paper should just cover bottom of pan and project over sides. Then ends of pan and paper are buttered.

In filling pans, have the mixture come well to the corners and sides of pans, leaving a slight depression in the centre, and when baked the cake will be perfectly flat on top. Cake pans should be filled nearly two thirds full if cake is expected to rise to top of pan.


CREAM CAKE.

One cup sugar, three eggs, one and one-half cups flour, three tablespoons water, two teaspoons baking powder, flavoring to taste. Bake in about three layers and put between them this -

CREAM. Three-quarters pint milk, one egg, two tablespoons corn starch, three tablespoons sugar. Put milk on to boil; mix other ingredients together; put in milk, and boil until it thickens. Flavor to taste when cool.

CREAM CAKE.

Two tablespoons butter, two teacups sugar, three eggs, one-half teacup sweet milk, two tablespoons cold water, two teacups flour, two teaspoons baking powder. Bake quickly in three or four round tins.

CREAM. One-half pint milk, one-half teacup sugar, a small piece butter, one egg, one tablespoon corn starch, boil until very thick. When nearly cold, flavor with vanilla. When the cakes are cool, put them together with it.

CREAM CAKE.

Two cups white sugar, one-half cup butter, one cup sweet milk, one cup corn starch, two cups flour, two teaspoonfuls baking powder, whites of seven eggs, beaten and added last.

FILLING. Whip one pint cream; sweeten and flavor to taste, and spread between layers.


Cream Cakes


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