Recipes Galore Cakes - # 03
* Angel Food Cake *
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Ingredients: |
- 1 Cup Flour
- 1 1/2 Cups Fine Granulated Sugar
- 1 1/3 Cups Egg Whites ( 10 to 11 eggs )
At Room Temperature
- 1 1/4 Teaspoons Cream Of Tartar
- 1/4 Teaspoon Salt
- 1 Teaspoon Vanilla
- 1/4 Teaspoon Almond Extract
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Method: |
- Sift flour, measure, resift with half the sugar.
- Put egg whites into large mixing bowl.
- Sprinkle the cream of tartar and salt over the surface.
- Beat until stiff but not dry, then gradually beat in
the remaining sugar and the extracts.
- Add sifted flour, sugar mixture in several portions,
folding in gently but thoroughly.
- When completely blended,
flow batter into an ungreased 10 inch tube pan.
- Bake at ( 300 ° F ) for 60 to 70 minutes
or until cake is delicately browned
and springs back when lightly pressed with finger tip.
- Remove from oven and invert pan over funnel or tall bottle
if pan does not stand on tube or side supports.
- Leave inverted until cake is cooled.
- Then loosen sides with a thin bladed spatula
and remove from pan.
- Yield: 10 To 12 Servings.
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* Sponge Cake *
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Ingredients: |
- 1 Cup Flour
- 6 Eggs, Seperated
- 1 Cup Sugar
- 1/4 Cup Water
- 1/2 Teaspoon Cream Of Tartar
- 1/2 Teaspoon Salt
- 1 Teaspoon Vanilla
- 1/2 Teaspoon Lemon Extract
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Method: |
- Sift flour, measure and resift.
- Put egg yolks into a large mixing bowl
and beat 4 to 5 minutes or until very thick.
- Now gradually beat in 3/4 cup sugar.
- Add flour and water alternately in 2 or 3 portions,
beating until well blended after each.
- Now sift cream of tartar and salt over egg whites
and beat until stiff,
then beat in remaining 1/4 cup sugar and flavorings.
- Cut and fold yolk mixture
lightly but thoroughly into egg whites.
- Put into ungreased 10 inch tube pan.
- Bake at ( 325 ° F ) for 1 hour
or until cake springs back when lightly touched.
- Remove from oven and invert pan immediately over
large funnel or long neck bottle if pan does not
stand on tube or side supports.
- Cool, then remove from pan.
- Yeild: 12 Servings.
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* Boston Cream Pie *
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Ingredients: |
- Bake half the recipe for
[
Sponge Cake ]
in one buttered 9 inch layer cake pan
lined in bottom with waxed paper. |
|
Method: |
- Bake at ( 325 ° F ) from 22 to 26 minutes.
- Cool in pan.
- Remove from pan, strip off paper,
split cake in half so as to make two layers.
- Spread with
[
Cream ] or
[
Lemon Pie Filling ]
between layers.
- Sprinkle powdered sugar over the top.
- Yeild: 5 Servings.
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* Whole Wheat Cake *
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Ingredients: |
- 1 1/4 Cups All Purpose Flour
- 2 1/4 Teaspoons Baking Powder
- 1/2 Teaspoon Salt
- 3/4 Cup Whole Wheat Flour
- 1/2 Cup Shortening
- 3/4 Cup Sugar
- 2 Eggs, Well Beaten
- 1/2 Teaspoon Vanilla
- 1 Cup Milk
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Method: |
- Sift the all purpose flour,
measure and resift with baking powder and salt,
then add whole wheat flour and stir in thoroughly.
- Cream shortening, blend in sugar, and add beaten eggs;
beat until smooth and fluffy.
- Stir in vanilla.
- Add flour mixture and milk alternately in 3 or 4 portions,
beating well after each portion.
- Turn into two buttered 8 inch layer cake pans,
lined with waxed paper at the bottom.
- Bake in oven at ( 375 ° F ) about 25 minutes.
- Cool in pan on cake racks 5 minutes,
then turn out on racks to cool.
- Leave plain or spread date filling between layers.
- Yield: 10 Servings.
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