3 out of 4 Canadian Women Use Magic | 11

COCOANUT MARSHMALLOW LAYER CAKE

% cup butter

1 cup sugar

3 eggs

1 teaspn. lemon juice

1 teaspn. vanilla extract

34 cup milk 2 cups flour 3 teaspns. Magic Baking Powder % teaspn. salt

Cream butter; add sugar, yolks of eggs and flavoring; mix well. Sift flour with baking powder and salt; add alternately with milk to first mix- ture. Add whites of eggs beaten stiff. Bake in 3 greased and floured layer cake tins in moderate oven at 400° F. 15 to 20 minutes. Put together with following:

Cocoanut Marshmallow Filling and Frosting

Whites of 2 eggs

2 teaspoons lemon juice

1 cup fresh grated cocoanut

144 cups granulated sugar ;

1% cup water

6 large marshmallows

Boil sugar and water to 238° F. or until syrup spins a thread. Add marshmallows cut into very small pieces but do not stir into syrup. Pour very slowly into stiffly beaten whites of eggs and beat until smooth. Add lemon juice. Spread between layers. Sprinkle with cocoanut and small pieces of marshmallow. Cover top and sides of cake with frosting, sprinkle thickly with cocoa- nut and decorate top with pieces of marshmallows.

JELLY ROLL CAKE

3 large eggs Y% teaspn. salt

1 cup very fine sugar 1 teaspn.

4 teaspn. lemon extract Magic Baking Powder 1 cup flour 1 tablespn. cold water

Separate eggs, beat yolks till thick, gradually adding sugar; add lemon extract, then stir in the stiffly beaten whites, and fold in flour, baking powder and salt (sifted together five times), al- ternately with cold water. Line a shallow pan with well greased paper, cover bottom of pan with mixture. Bake 12 minutes in moderate oven.

Have ready a clean, coarse, damp towel sprinkl- ed with powdered sugar; turn sponge onto this. With a sharp knife cut a thin strip from sides and ends of cake. Now spread with jam; roll quickly and wrap in paper to keep shape. Place on rack to cool.

LADY BALTIMORE CAKE

1% cup milk

Y% teaspn. almond or rose extract

2 cups flour

4% cup. butter 1 cup fruit sugar Whites of 4 eggs 2 teaspns. Magic Baking Powder

Sift flour and baking powder together three times. Cream butter, gradually adding sugar. When very light and smooth work in the milk, then gradually whip the stiffly beaten egg whites into the mixture. When all these ingredients are well blended, add sifted flour and baking powder; stir just enough to mix well; add flavoring. Pour into greased layer tins. Bake in moderate oven. When cool put together and cover top and sides with the following mixture:

1 cup stoned raisins Whites of 2 eggs 1% teaspn. vanilla

1 teaspn. Magic Baking Powder

1% cups sugar

% cup water

1 cup walnuts or pecan nuts

6 figs

Cook sugar and water to 242° F. or until syrup threads, remove from fire immediately. Pour in narrow stream on stiffly beaten egg whites, beating continually until thick. Add vanilla, baking pow- der and finely chopped fruits and nuts.

CORN STARCH CAKE

1% teaspn. salt

1 cup milk

1% teaspn. vanilla extract. 14 teaspn. almond extract 5 eggs (whites only)

cup butter

cups fine sugar

cups flour

cup cornstarch teaspns.

Magic Baking Powder

Thoroughly cream butter and sugar until like whipped cream—sift together four times, flour, cornstarch, baking powder and salt. Add 4% to the creamed butter, then 144 milk, then alternately until all are used. Add flavoring, beat well, then add lightly the stiffly beaten egg whites. Turn into a well greased loaf cake pan and bake 40 to 50 minutes in moderate oven. When done the cake will show a slight springiness when pressed upon the surface with the fingers. When cool cover with a boiled icing, and grate over it some un- sweetened chocolate, or sprinkle over it fine cocoanut,

A tube pan is excellent for baking the above type of cake—and, indeed, all light loaf cakes are better baked in a tube pan.

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DEVIL’S FOOD LAYER CAKE

24 cup butter 3 teaspns.

1% cups sugar Magic Baking Powder

3 eggs 1 teaspn. vanilla extract 1 cup milk 3 squares unsweetened 2% cups flour chocolate, melted

% teaspn. salt

Cream butter thoroughly; add sugar slowly. Add beaten yolks; mix thoroughly. Add flour sifted with baking powder and salt, alternately with milk; add vanilla and melted chocolate. Fold in stiffly-beaten egg whites. Put into 3 greased layer cake tins and bake in moderate oven at 350° F. about 30 minutes. Put layers together and cover cake with Chocolate Filling and Icing.

LAYER CAKE (SUSIE’S)

% cup butter 1 cup sugar 3 eggs

2 cups flour

4 teaspns.

Magic Baking Powder 4 teaspn. salt 34 cup milk

Cream butter and sugar; add well beaten eggs and beat again with butter and sugar till very light. Sift flour, baking powder and salt to- gether and add to first mixture alternately with milk. Beat lightly for about 1 minute. Put into greased layer cake pans and bake 15 to 20 minutes.

SAND TARTS

White of one egg

1 tablespn. sugar

1 egg % teaspn. cinnamon 134 cups flour Blanched almonds

2 teaspns. Magic Baking Powder

1% cup butter 1 cup sugar

Cream butter, add sugar gradually and well beaten egg, then flour which has been sifted with baking powder, “chill” dough. Put half the mix- ture on floured board and roll one-eighth inch thick —cut with doughnut cutter—brush over with white of egg and sprinkle with sugar and cinnamon which have been mixed together—split almonds and arrange on top, three halves at equal distance. Place on buttered sheet, bake 8 to 10 minutes in a slow oven. When baked the tarts should be a very delicate brown.

SPONGE CAKE

1 cup flour 1 teaspn. Magic Baking Powder

Separate eggs, beat yolks till very light, adding sugar gradually. Add flavoring, then fold in stiffly- beaten whites. Sift flour and baking powder to- gether 5 times, then add lightly to other mixture. Bake % hour in moderate oven 350° F.

4 eggs 1 cup sugar 14 teaspn. lemon extract

All Recipes Call for Level Measurements