42 EDITH ADAMS’ 12TH ANNUAL PRIZE COOK BOOK

PLAIN CAKES

ELECTRIC MIXER CAKES
Rules for Mixing Butter Cakes
Combine sugar, softened shortening and
eggs (or egg yolks) and flavoring in large
mixing bowl and beat at high speed for 3
or 4 minutes. Sift dry ingredients together
while mixture is being beaten. Then turn
switch to low speed. Add sifted dry
ingredients (about % cup at a time) alter-
nately with liquid, beating not more than
2 minutes. Combine as quickly as possible
to avoid overbeating. Remove mixture
from sides of bowl either by turning bowl
in opposite direction or by scraping sides.
If beaten egg whites are to be added
separately beat them in the small bowl
before mixing the cake. Fold them into
cake mixture last, using low speed.
Rules for Mixing Sponge Cake
Beat egg whites and salt in the large
bowl at high speed until stiff, about 2 or 3
minutes. Turn to low speed and add sugar
gradually. Then in the small bowl (with-
out washing beater) beat egg yolks, lemon,
water, and vanilla at high speed for 4 min-
untes. Sift flour twice and fold it by hand
into beaten egg whites alternately with
beaten yolks.
Rules for Mixing Angel Cakes
Beat egg whites and salt in the large
bowl at high speed until frothy, about 1
minute. Add cream of tartar. Beat 3 min-
utes. Add lemon juice or water. Continue
beating at high speed until whites will
stand in peaks, about 3 to 4 minutes. Turn
mixer to low speed, add sugar gradually
and flavoring. Beat about % minute longer.
Sift flour twice and fold in by hand.

FAVORITE TWO-EGG CAKE
2% cups sifted cake flour
2% to 4% teaspoons baking powder
1% teaspoon salt
14 cup butter or shortening
1. teaspoon vanilla
2 eggs, well-beaten
1 cup sugar
°, cup milk
Sift flour once, measure and sift with
dry ingredients. Cream shortening, add
sugar gradually, and cream together until
light and fluffy. Add eggs and beat well.
Add flour alternately with the milk, in
small amounts, beating after each addition
until smooth. Add vanilla. Turn into pans
which are lined on the bottom with paper,
then greased. Bake:

Layers: Two 8 inch layer cake pans 375 ©

degrees F. for 30 minutes.
Loaf: 10x10x2 inch pan 350 degrees F.
for 45-50 minutes.

Cupcakes: Greased muffin pans 375
degrees F. for 20-25 minutes.

STARLIGHT CAKE
2 cups sifted flour
143 cups granulated sugar
% cup shortening
4 egg whites
1 cup milk
1 teaspoon salt
_ 3% teaspoons double-action baking
1 teaspoon vanilla powder
Into a mixing bowl measure flour,
sugar, shortening, salt, and % cup of milk.
Beat vigorously with a spoon for 2 min-
utes, or 200 strokes, scraping the bowl
frequently. Quickly stir in the baking
powder, scraping the bowl frequently.
Then add the egg whites, unbeaten; add
remaining 4% cup of milk, and vanilla.
Blend with spoon 2 minutes, or 200
strokes. Pour into two 9 inch or deep 8
inch layer cake tins greased and floured.
The batter will be smooth and thin. Bake
in moderate oven, 360 degrees F., about
30 minutes, or until done.

MERRI-GOLD CAKE
3 tablespoons shortening (part butter)
34 cup sugar (scant)
3 egg yolks (no whites)
1% cups flour
2 teaspoons baking powder
1 scant cup milk % teaspoon salt
Vanilla or other flavoring
Cream butter, add sugar slowly. Add
egg yolks which have been beaten until
thick. Add flavoring. Sift flour and baking
powder and salt together and add, alter-
nately, with milk to mixture. Bake in loaf
pan at 375 degrees F. for 35 minutes.
Miss Grace G. Barnes, Vancouver, B. C.

LAZY DAISY CAKE
1 cup granulated sugar

teaspoon vanilla
cup flour
teaspoon baking powder
teaspoon salt
tablespoon butter
cup milk
eggs 3
Beat eggs and gradually add sugar.
Beat until thick. Add vanilla. Sift flour,
baking powder and salt and add to egg
mixture, beating well. Lastly add the milk
which has been brought to the boil with
the butter. Beat well. Pour batter into
greased cake tin and bake at 350
degrees F. for about 20 minutes.

While still warm, spread with the fol-
lowing mixture and brown in the oven:

3 tablespoon melted butter, 5 tablespoons
brown sugar, 2 tablespoons milk or cream,
1 cup coconut or % cup chopped walnuts.

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