28 CAKES

ORANGE CHIFFON CAKE - Mrs. J. Saborak

21/4 cups flour 1 1/2 cups sugar

3 tsp baking powder 1 tsp salt

Sift and make a well in middle

Add:

1/2 cup Mazola oil 5 unbeaten egg yolks

2 tbls grated orange rind Juice of 2 oranges plus
enough water to make 3/4 cup
In large bowl beat 1 cup egg whites
1/2 tsp cream of tartar
Beat until it can be cut with knife. Fold first mixture
into egg whites. Put into tube pan. Bake 325° for
1 1/4hrs. Invert for 1 hour.

WHITE MOUNTAIN CAKE - Grace Lindenberg.

1/2 cup shortening 1/4 tsp salt

1 1/2 cups sugar 1 cup milk

21/2 cups cake flour 1 tsp vanilla

3 tsp baking powder 4 egg whites beaten stiffly

Cream shortening add sugar cream until light and
fluffy, sift flour, baking powder and salt together 3
times and add alternately with milk and vanilla, a small
amount at a time beating until smooth after each addition.
Fold in egg whites. Bake in moderate oven 350° for
45-60 minutes.

1 oz. chocolate equals 2 1/4 tbls. cocoa plus
2 1/4 tsp shortening.

1 cup honey in cakes and cookies, 1/4 tsp soda
less 3 tbls of liquid equals 1 cup sugar.