The royal baker and pastry cook

Lemon Cake. — 1 cup butter, 2 cups sugar, 7 eggs, 1½ pints flour, 1 teaspoon Royal Baking Powder, 1 teaspoon extract lemon. Rub to a light cream the butter and sugar ; add the eggs, 2 at a time, beating 5 minutes after each addition ; add the flour, sifted with the powder, and the extract ; mix into a medium batter; bake in paper-lined tin (fig. XIII), in a moderate oven, 40 minutes. Lady Cake. — 1¼ cups butter, 3 cups sugar, whites 8 eggs, 1 pint flour, ½ teaspoon Royal Baking Powder, 1 cup milk, 20 drops extract bitter almonds. Rub the butter and sugar to a cream ; add the flour sifted with the powder, milk, and extract ; mix into a smooth batter ; then gently mix the 8 egg whites, whipped to a dry froth ; when thoroughly mixed, put into a shallow cake-pan (fig. XIII), papered, and bake carefully in steady oven 40 minutes. When cool, ice the bottom and sides with white icing. Lightning Cake. — 1 cup butter, 1 cup granulated sugar, 3 eggs, 2 cups flour, ½ teaspoon Royal Baking Powder, grated rind 1 lemon. Mix flour and baking powder. Cream butter and sugar, add lemon and beaten eggs, add flour, and beat well. Spread 1 inch thick on flat buttered pans, sprinkle with a mixture of granulated sugar, powdered cinnamon, and few chopped almonds. Bake pale brown in hot oven, and when cold cut in squares. Lunch Cake (Boston). — 2 cups butter, 2 cups sugar, 3 pints flour, 1 teaspoon Royal Baking Powder, 6 eggs, 1 gill wine, 1 teaspoon each extract rose, cinnamon, and nutmeg. Rub the butter and sugar to a very light cream ; add the eggs, 2 at a time, beating 5 minutes after each addition ; add the flour sifted with the powder, wine, extracts ; mix into a smooth batter, put into a thickly papered shallow cake-pan (fig. XIII), and bake in moderate oven 1½ hours. When cold, ice the bottom and sides with white icing. Marshmallow Cake. — 1 egg, 1½ cups sugar, 1 tablespoon butter, 1 cup milk, 2 cups flour, 1 teaspoon salt, 2 teaspoons Royal Baking Powder. Mix flour, salt, and baking powder. Cream butter, add ¼ of sugar, and beat. Add beaten egg and remainder of sugar, and beat 4 minutes. Add alternately flour and milk, beating well. Add vanilla and bake in layercake pans in quick oven. Cut fine ¼ pound marshmallows. Spread them between cake layers, and stand in open oven till they melt. Marbled Cake. — This is made in separate batters, a dark and a light one. For the dark one, take ½ cup butter, 1 cup brown sugar, 2½ cups flour, 1 teaspoon Royal Baking Powder, yolks of 4 eggs, ½ cup milk, 1 teaspoon each extract cinnamon, cloves, and allspice. For the light one take ½ cup butter, 1 cup sugar, 2½ cups flour, 1 teaspoon Royal Baking Powder, whites of 4 eggs, ½ cup milk, 1 teaspoon extract lemon. Both batters are made by rubbing the butter and sugar to a cream, adding the eggs, beating a few minutes, then adding the flour, sifted with the powder, the extracts and milk, and mixing into smooth batter, rather firm. Have a paper-lined tin (fig. IX) ; with a spoon drop the two batters alternately into it, and bake in a rather quick oven 35 minutes. Minnehaha Cake. — ½ cup butter, 2 cups sugar, 3 eggs, 1 cup milk, 2½ cups flour, 2 teaspoons Royal Baking Powder, 1 teaspoon vanilla. Mix dry ingredients. Cream butter and sugar, add beaten yolks and vanilla, then, alternately, the milk and flour. Beat well, and bake in 3 layers in quick oven . Put together with fruit filling (see Cake Fillings).