44 EDITH ADAMS’ 1l2tH ANNUAL PRIZE COOK BOOK

SPONGE and ANGEL CAKES

HARLEM ANGEL CAKE
1 scant cup flour
1 cup egg whites
Y%4 teaspoon salt
1 teaspoon cream of tartar
34 teaspoon vanilla
4 tablespoons cocoa

1% cups granulated sugar

Sift flour, measure and sift twice. Add
cocoa and sift again. Beat the egg whites
until foamy; add salt and cream of tartar
and beat until stiff. Add flavoring. Fold
in sugar slowly with a wooden spoon.
Fold in flour and cocoa. Pour batter
into an unoiled tube cake pan. Bake
for 45 minutes in a moderately slow oven,
300 to 325 degrees F. Remove from the
oven and invert the pan on a wire cake
cooler for one hour.

“As the mother of a baby daughter,
who eats the yolks of eggs only, I have
a lot of egg whites left over, and here
is one way I use them up.”

Mrs Beverley Shellard, 2442 Lawson
Avenue, Hollyburn, B. C.

POOR MAN’S ANGEL FOOD

1% cups sugar

Y% cup cold water

1% cups flour

%4 to % teaspoon salt

1 teaspoon vanilla

% teaspoon cream of tartar

Y% teaspoon baking powder

Add cold water to egg yolks and beat
until thick. Add sugar. Sift dry in-
gredients and add. Lastly add vanilla
and beaten egg yolks. Fold in. Put
in greased angel food tin. Bake at 325 de-
grees F. for 1 hour. Ice with icing sugar
mixed with lemon juice.

A. Kerr, 2511 Kitchener Street, Van-
couver, B.C.

PRIDE OF ALL SPONGE CAKES
1 cup all-purpose flour >
1 teaspoon baking powder
14 teaspoon salt
3 egg yolks
1%4 cup cold water
1 cup fine sugar
3 egg whites
%4 teaspoon cream of tartar
1 teaspoon lemon extract
Sift flour, baking powder and salt three
times. Then beat yolks, sugar and water
until bubbly. Beat egg whites with cream
of tartar and flavoring. Now stir the dry
ingredients into the egg yolk mixture,
then fold in egg whites. Pour into an
angel food pan and bake in a slow oven

of .300 degrees F. for about 1 hour. If
desired, ice with lemon icing.

Mrs. W. M. Eddy, 1050 Marine Drive,
New Westminster, B. C.

JUBILEE JELLY ROLL

eggs

cup sugar

tablespoons water

cup sifted pastry flour

teaspoon lemon extract
teaspoon baking powder
1% teaspoon salt

Separate the eggs and beat the yolks
until thick and light in color. Add sugar
gradually, then the water and flavoring
and beat until very light. Beat egg
whites stiff and fold into egg mixture.
Bake in jelly roll tin which has been
greased and lined with mixed paper. Bake
in a 350 degrees F. oven 20 minutes. Turn
out onto a cloth which has been wrung
out of cold water. Cut off hard edges.
Spread with jelly or jam and roll up
immediately. Sprinkle with icing sugar.
Wrap in wax paper to keep moist.

“This jelly roll has won first prize at
five different fairs.”

Mrs. L. E. Sanders, 3806 Imperial
Street, Jubilee, Burnaby, B. C.

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BUTTERSCOTCH TOP CAKE

2 eggs, well beaten

1 cup sugar

1 teaspoon baking powder
1% teaspoon vanilla

2 tablespoons butter or shortening
1 cup flour

% teaspoon salt

Y% cup milk .

Beat eggs until thick, gradually beating
in sugar. Sift flour with baking powder
and salt and add to cake mixture with
vanilla. Heat milk to boiling point and
add butter, then stir into first mixture.
Pour into 8-inch pan and bake at 350 de-
grees F. for 30 minutes. Remove from
the oven and cover with the following:

% cup crushed corn flakes

1 tablespoon melted butter

1% teaspoon vanilla

3 tablespoons brown sugar
1 tablespoon cream

Spread over baked cake with a fork
and broil at top of oven for 3 or 4 minutes
til brown.

“Instead of cream I use canned milk
which serves just as well.”

Mrs H. Irvin, 445 Scott Avenue, Pen-
ticton, B.. C.