CAKES AND FROSTINGS

SPONGE CAKH
Mrs. R. J. Wilson, Sovereign, Sask.

4 eggs, separated, 1 cup white sugar,
4g cup water, 1 teaspoon vanilla, 1 cup
cake tlour, 1 teaspoon cream of tartar.

Beat the egg whites, add % cup of
sugar and beat until it holds in peaks.
Beat yolks and add remaining % cup
sugar, mix in water and vanilla, con-
tinue beating until consistency of
honey, about 10 minutes with egg
beater. Fold in sifted flour and cream
of tartar, then fold in egg whites. Cook
in tube pan, ungreased, in a slow oven
for 1 hour and 25 minutes.

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LIGHT CAKE WITH CHOC-O-NUT
FILLING AND FROSTING
Ruth Wilks, Saskatoon, Sask.

5% cup shortening, 1% cups white
sugar, 2 large eggs, 3 cups cake flour,
2144 teaspoons baking powder, 1 tea-
spoon salt, 14% cups milk, 14% teaspoons
vanilla.

Cream the shortening and blend in
the sugar. Beat in the eggs. sift together
the flour, baking powder and salt. Add
sifted ingredients alternately with the
milk and vanilla. Pour half the batter
into a 18x9 inch pan and sprinkle with
half the Choc-O-Nut mixture:

2 cups cocoanut, 6 tablespoons water,
4% cup semi-sweet chocolate, melted.

Add remaining batter. Bake at 350
deg. F. for 35 to 40 minutes. Sprinkle
with the remaining Choc-O-Nut mix-
ture while hot.

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PINEAPPLE SPONGE CAKE
Dolores Fee, Saskatoon, Sask.

6 eggs, separated, % teaspoon salt,
1% cups sugar, 1% cups Swansdown
cake flour, 1 teaspoon baking powder,
1% cup pineapple juice, 1 teaspoon lemon
juice.

Flour tube pan well. Beat egg whites
until stiff. Fold in sugar. Add beaten
egg yolks, pineapple juice and lemon
juice. Add dry ingredients. Bake 1 hour
at 320 deg. F. in tube pan. Invert over
wire rack.

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WINDBLOWN CAKE
Muriel Scott, Saskatoon, Sask.

3 eggs, separated, % cup cold water,
1%, cups sugar, 1% cups sifted flour,
1 teaspoon baking powder, dash of salt,
vanilla,

Beat yolks and cold water until 4
cups of liquid is made. Add sugar gradu-
ally. Fold in flour, baking powder and
salt and then well beaten egg whites.
Add vanilla and pour in tube pan which

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has been sprinkled with flour. Bake in
Slow oven, 280 deg. F. for 1 hour.
Remove from oven and invert until
cake is cool.

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MAPLE WALNUT CHIFFON CAKE

Win Beirnes, Calgary, Alta.
1 cup sifted cake flour, % cup plus 2
blespoons white sugar, 144 teaspoons
aking powder, % teaspoon salt, 4%
cup plus 2 tablespoons brown sugar, 4
cup salad oil, 3 eggs, separated, 4 cup
plus 2 tablespoons water, 1 teaspoon
maple flavoring, %4 teaspoon cream of
tartar, % cup walnuts, very finely
chopped.

Sift together the flour, white sugar,
baking powder and salt. Mix in the
brown sugar, make a well and add the
salad oil, unbeaten egg yolks, water
and maple flavoring. Beat until oth.
Beat 4% cup egg whites (about ith
the cream of tartar to form very stiff
peaks. DO NOT underbeat, must be
stiffer than for angel food or meringue.
Pour egg yolk mixture gradually over
the whipped egg whites, gently folding
in until blended. Do not stir. Gently
fold in with a few strokes the finely
chopped nut meats. Pour immediately
into an ungreased loaf or tube pan.
Bake 55 minutes in 325 deg. F. oven
until top springs back when lightly
touched. Turn pan upside down and let
hang free of table until cold.

Browned er Icing

6 tablespoons butter, 1% cups icing
sugar, 1 teaspoon vanilla or 2 drops of
maple flavoring, 4 tablespoons cream,

Heat butter till golden brown, add
remaining ingredients while hot and
beat well.

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BOILED RAISIN CAKE
Mrs. W. Edwards, Saskatoon, Sask.

1% cups raisins, 14% cups water, 1
cup sugar, 1 egg, 2 cups flour (scant),
14 cup butter, 1 teaspoon soda, 1 tea-
spoon cinnamon, 1 teaspoon nutmeg,
1 teaspoon cloves, 1% teaspoons vanilla,
1 teaspoon salt.

Boil raisins 10 minutes in the water.
Drain, saving 1 cup water. Cool. Cream
sugar and shortening and add beaten
egg. Dissolve soda in raisin water. Sift
dry ingredients. Combine all.

Note: May add juice and rind of 1
orange, using less water (one cup of
liquid in all).

Bake at 350-370 deg. F. for about
45 minutes.