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CAKES

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Gradually fold batter into beaten egg whites.
Turn batter into the tube pan. Cut through
batter with a knife to eliminate air bubbles.
Bake in preheated 325° oven for 1 to 144
hours.

Invert cake immediately upon removal from
the oven. Leave suspended until cold. Loosen
with a knife or spatula and carefully shake
cake from the pan.

106 Maple Walnut Chiffon
Cake

Preheat oven to 325°.

Select a 10” tube pan and make sure that it is
free of any grease.
Blend or sift together into a large mixing bowl
2 cups Pre-Sifted PURITY
All-Purpose Flour
1 cup granulated sugar
3 teaspoons baking powder
1 teaspoon salt
Blend in
14 cup lightly-packed brown sugar
Make a well in centre of dry ingredients.
Add
1, cup vegetable oil
5 unbeaten egg yolks
34 cup water
1 teaspoon maple flavouring
Beat with a wooden spoon until smooth.
Measure into a large mixing bowl
1 cup egg whites
Beat until frothy.
Sprinkle with
14 teaspoon cream of tartar
Continue beating until very stiff peaks form.
DO NOT UNDERBEAT.
Gradually fold batter into beaten egg whites.
Fold in
24 cup finely chopped walnuts
Turn batter into the tube pan. Cut through
batter with a knife to eliminate air bubbles.

Bake in preheated 325° oven for 1 to 11%
hours.

Invert cake immediately upon removal from
the oven. Leave suspended until cold. Loosen
with a knife or spatula and carefully shake
cake from the pan.

Pound cake improves if stored for a few days
before cutting.

107 Pound Cake

Preheat oven to 325°.
Grease a 9” x 5” loaf pan and dust lightly
with flour.
Cream thoroughly
1 cup butter
Gradually beat in
1 cup fruit sugar
Beat until very light and fluffy.
One at a time, beat in
4 eggs
Beat for 2 minutes after each egg.
Blend in
1 teaspoon vanilla
Blend or sift together
114 cups Pre-Sifted PURITY
All-Purpose Flour
14, teaspoon cream of tartar
14 teaspoon salt

Gradually add the dry ingredients to the egg
mixture, folding in well. Then beat for 2
minutes (at low speed with electric mixer).

Turn into prepared pan.

Bake in preheated 325° oven for 60 to 70
minutes.

Floured fruit is less likely to sink to the bottom.
Blend fruit and nuts with the measured dry
ingredients, or add about 14 cup of the measured
flour and coat fruit thoroughly.

108 Cherry Pound Cake

Preheat oven to 300°.
Grease a 10” x 5” loaf pan and dust lightly
with flour.
Cream
1 cup butter
Gradually blend in
1 cup fruit sugar
Beat until light and fluffy.
Then add, one at a time
3 eggs
Beat thoroughly after each addition.
Blend or sift together
2 cups Pre-Sifted PURITY
All-Purpose Flour
14 teaspoon salt
Add gradually to the creamed mixture,
blending thoroughly.

Bake easier, bake better with Purity Pre-Sifted Flour 49