A text-book of cooking

White cake is made by using egg whites instead of whole eggs. If the egg yolks were omitted from the ingredients of the standard cake recipe, it is evident that additional egg white should be used, or that other stiffening material should be added. The standard cake recipe may be modified for a white cake recipe by omitting the yolks of eggs, increasing the egg whites to 6, or adding 1 cupful more of flour (1 tablespoonful for each egg yolk) and flavoring with vanilla or almond extract. * When only the egg whites are used, the cake is mixed according to the general directions (see p. 242), except, of course, that the egg yolks are omitted. COCOANUT CAKE Break open a fresh cocoanut, save the milk of the cocoanut and use it as part of the liquid for a White Cake. Add milk to the milk of cocoanut to make the 1 cupful of liquid in the standard cake recipe. Prepare a White Cake in two layers. Break the cocoanut into pieces, pare these and put them through a food chopper. Prepare Boiled Frosting. When the frosting is ready to spread on the cake, add about 1/2 of the chopped cocoanut. Spread the mixture on the cake layers and sprinkle the remainder of the cocoanut over the frosting on the top layer of the cake. A fresh cocoanut cake will keep moist for a week. WATER FROSTING 1 cupful confectioner's sugar 1 tablespoonful hot water, milk or cream 1 tablespoonful lemon juice Stir the hot water into the sugar and add the lemon juice. If too stiff, add a little more boiling water. £ ounce of melted chocolate and -J teaspoonful of vanilla may be used instead of the lemon. 1 tablespoonful of cocoa may be mixed with 2 tablespoonfuls of water, cooked for a few minutes, and used in place of the moisture and flavoring. EGG FROSTING 1 egg white 1 cupful confectioner's sugar 1 tablespoonful lemon juice Put the unbeaten egg white into a bowl ; add the lemon juice, then the sugar. Mix thoroughly. Spread on warm cake. The lemon juice may be omitted, and chocolate (or cocoa) and vanilla added, as in Water Frosting. GOLD FROSTING 2 egg yolks 1 tablespoonful lemon juice or vanilla Confectioner's sugar Add the flavoring to the unbeaten yolks. Add enough confectioner's sugar to the mixture to make it thick enough to spread. Use on White Cake when it is warm. BOILED FROSTING 1 cupful sugar 1/2 cupful water 1 teaspoonful vinegar 1 egg white 1 teaspoonful flavoring. Mix the sugar, water, and vinegar in a saucepan. Cook gently until the syrup (when dropped from a spoon) " spins a thread" 3 inches long. Remove from the fire, and gradually pour the syrup over the egg white which has been beaten stiff. Continue to beat the mixture; when it begins to stiffen, add the flavoring, and spread over cooled cake. When egg yolks are omitted from the standard cake recipe, explain the necessity of using additional egg whites or additional flour. If the conventional method of mixing cake is followed, what can be done in cold weather to hasten the creaming of fat? What is the result of insufficient creaming ? Why is the cake mixture beaten thoroughly before the whites of eggs are added ? What is the purpose of cutting and folding in the whites of eggs in the cake mixture ? What kind of fat should be used for white cake ? Why ? Why use hot water rather than cold water for Water Frosting ? (See Experiment 8, p. 29 ) When egg whites alone are used in cake, give at least three uses for the yolks of the eggs. ' Why is Egg Frosting used on warm cake, rather than on cold ? What is the use of vinegar in Boiled Frosting ? (See Christmas Candy, p. 316.) Why should the white of egg be beaten while the hot syrup is being poured over it ? LESSON LXXXIV Cake Containing Fat: Modifications op Plain Cake, — Chocolate Cake, Nut Cake, Cake Containing Fruit