Page:Cakes, cookies and confections.djvu/26

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Yellow Angel Cake

• 1 ¹⁄₄ c. sugar
• 5 tbsp. water
• 7 eggs
• 1 c. flour
• ³⁄₄ tsp. cream tartar
• 4 tsp. corn starch
• ¹⁄₈ tsp. salt
• 1 tsp. flavoring

Sift dry ingredients four or five times. Beat yolks and whites separately. Boil sugar and water to a thread. Add syrup to stiffly beaten whites. Add yolks. Fold in the flour. Bake one hour in a slow oven. Frost with a white icing to which has been added a little grated rind of an orange.

Novelty Cake

• ¹⁄₄ c. fat
• 1 c. sugar
• 2 eggs
• 1 ¹⁄₂ c. flour
• 2 tsp. baking powder
• ¹⁄₂ c. milk
• 1 tsp. vanilla

Filling

• ¹⁄₂ c. brown sugar
• 1 tsp. cinnamon
• ¹⁄₂ c. chopped nuts
• 1 tbsp. melted butter
• 2 tbsp. flour

Mix well

Put half of the cake batter in the pan and cover with some of the filling. Then spread over the rest of the batter and then the filling. Bake in an oblong shallow pan 7x11 inches for twenty-five minutes.

Snow White Cake

• ³⁄₄ c. fat
• 1 ¹⁄₂ c. sugar
• ¹⁄₈ tsp. salt
• 1 tsp. vanilla
• 3 tsp. baking powder
• 2 ¹⁄₂ c. prepared cake flour
• 1 c. water
• 6 egg whites, beaten stiff

Mix by cake method. Bake in layers or a sheet.