Royal cook book

Master Recipe for Royal Butter Cake Small Loaf or 2-Layer Cake 14 cup shortening 1 cup sugar 2 eggs 1 teaspoon vanilla extract 2 cups pastry flour 3 teaspoons Royal Baking Powder 4 teaspoon salt 28 cup milk Makes 1 small loaf or 2 nine-inch layers or 3 eight-inch layers. Large Loaf or 3-Layer Cake ¥ cup shortening 114 cups sugar 3 eggs 1 teaspoon vanilla extract 214 cups pastry flour 21% teaspoons Royal Baking Powder 14 teaspoon salt 24 cup milk Makes 1 large loaf or 3 nine-inch layers. _ Method I. Cream shortening; add sugar slowly, beating in well. Add unbeaten eggs one at a time, beating well after each egg is added. Add vanilla extract. Sift together dry ingredients and add alternately with milk to first mixture. Bake in greased loaf pan in moderate oven at 350° F. about one hour, or in greased layer cake pans in - moderate oven at 375° F. about 25 minutes. Method II. Cream shortening; add sugar slowly, beating in well. Add well-beaten egg yolks and beat until well blended. Add vanilla extract. Sift together dry ingredients and add alternately with milk to first mixture. Mix in stiffly beaten egg whites thoroughly. Bake in greased loaf pan in moderate oven at 350° I’. about 1 hour, or in greased layer cake pans in moderate oven at 375° F. about 25 minutes. High Altitude. The following changes are based onthe master recipe. From sea level to 3,000 ft. no changes are necessary. From 3,000 ft. to 5,000 ft., use about 1 tablespoon less sugar and about 14 teaspoon less baking powder. From 5,000 ft. to 7,000 ft., use about 2 tablespoons less sugar and about 14 teaspoon less baking powder. In rich cakes use about ! 14 cup less sugar and about 14 teaspoon less baking powder. Increase baking temperature 5°. From 8,000 ft. to 10,000 ft., use about 14 cup less sugar, about 1 teaspoon less baking powder, and about 1 tablespoon less shortening. In rich cakes, use about 14 cup less sugar, about 1 teaspoon less baking powder, and about 2 tablespoons less shortening. Increase baking temperature 10° to 15°. Caramel Frosting 2 cups light brown sugar 24 cup thin cream Chocolate Loaf Cake 3 squares unsweetened chocolate 34 cup boiling water a 1 recipe for Large Loaf Cake - YZ teaspoon soda Melt chocolate over hot water; add boiling water slowly and cook until thick. Let stand until cold. Make the large loaf ¥4 teaspoon vanilla extract 1% teaspoon salt 1 tablespoon cream, or more Boil together first 4 ingredients to 238° F. Remove from fire and let stand without stirring until cold. Beat, adding addi- cake with these changes; sift soda with dry ingredients. Omit milk and add chocolate mixture as liquid, alternately with dry ingredients. Bake as directed. Makes 1 large loaf. Rod Caramel Pecan Loaf er 1 recipe for Large Loaf Cake 1 recipe for Caramel Frosting whole pecan nut meats Make the loaf cake and bake as directed. When cold, cover top and sides with Caramel Frosting. Garnish with pecan nut meats. Makes 1 large loaf. tional cream, a teaspoon at a time, until mixture becomes light in color and a soft consistency to spread on cake. Coffee Spice Layer Cake 1 master recipe for Small Layer Cake 24 cup strong Chase & Sanborn’s Coffee 1 teaspoon cinnamon 44 teaspoon each cloves and allspice 1 recipe Mocha Icing (page 25) Make small cake recipe using cold coffee instead of milk. Sift spices with dry inyredients. Bake in 2 greased 9-inch layer cake pans. Spread Mocha Icing be- | tween layers and on top and sides of cake. Use Level Measurements in all Royal Recipes 14 Royal Baking Powder Leaves No Bitter Taste