Royal cook book

White Cake A Master Recipe 1% cup shortening 1 cup sugar 3 egg whites 1 teaspoon vanilla extract 2 cups pastry flour 3 teaspoons Royal Baking Powder 14 teaspoon salt 22 cup milk Cream shortening; add sugar slowly, beating in well; add unbeaten egg whites, one at a time, beating well after each addition. Add flavoring. Sift together flour, baking powder and salt; add alternately with milk to first mixture. Pour into well greased (8-inch spring form) round loaf pan. Bake in moderate oven at 350° F. about 50 minutes. For layers, bake in well greased layer cake pans in moderate oven at 375° F. about 25 minutes. Makes 1 eight-inch round loaf or 2 nine-inch layers. Allegretti Cake 1 recipe for White Cake 1 recipe for Sea Foam Frosting (page 25) 1 recipe for Bitter Chocolate Icing (page 26) Prepare and bake white cake mixture in round loaf as directed; cool. Cover top and sides with Sea Foam Frosting. After frosting has set, spread top thinly with Bitter Chocolate Icing. Makes 1 eightinch cake. Lady Baltimore Cake 1 recipe for White Cake 1 recipe Nut and Fruit Filling and Frosting Make cake batter as directed. Bake in 2 greased 9-inch layer cake pans in moderate oven at 375° F. about 25 minutes. Cool. Put together and cover top and sides with filling and frosting. Nut and Fruit Filling and Frosting 144 cups sugar 14 cup water whites of 2 eggs lg teaspoon vanilla extract 14 teaspoon Royal Baking Powder 4% cup each chopped raisins and figs 1 cup chopped almonds or pecans Boil sugar and water together without stirring to 238° F. or until syrup spins a thread. Pour slowly over beaten egg whites; add flavoring and continue to beat until thick and cold. Add baking powder; beat until thick enough to spread without running. Add fruits and nuts. Makes 1 two-layer cake. Maple Layer Cake 1 recipe for White Cake 1 square unsweetened chocolate 2 tablespoons hot water 1 recipe Maple Frosting (page 26) Make cake batter as directed. Melt chocolate with hot water; cool. Add to 4 of batter. Bake as 1 chocolate and 2 white layers in greased 9-inch layer cake pans in moderate oven at 375° F. about 25 minutes. Put together with frosting, using chocolate for middle layer. Cover top and sides with frosting. Makes 1 three-layer cake. Princess Cake 1 recipe for White Cake 1 recipe Caramel Filling and Icing Make cake batter. Bake in 2 greased 9-inch square layer cake pans In moderate oven at 375° F. about 20 minutes. Put together with filling and icing. Caramel Filling and Icing ¥4 cup granulated sugar 34 cup boiling water 3 tablespoons butter 3% cups confectioner’s sugar 3 to 4 tablespoons; thin cream ¥ cup chopped pecan nuts pink food coloring Melt sugar in sauce pan slowly over low flame, stirring until light golden brown. Add boiling water very slowly, stirring continually. Boil until consistency of thick syrup; there should be 14 cup. Cool. Cream butter; add sugar gradually. Add cold syrup and milk slowly until right consistency to spread. To 14 of this, add chopped nuts. Spread thickly between layers. To remaining plain icing add pink coloring to make an attractive shade. Cover top and sides of cake. Makes 1 two-layer cake. Arabian Fruit Loaf 3 tablespoons shortening 1 cup brown sugar 2 eggs 1 teaspoon vanilla extract 84 cup sour cream 1% cup chopped almonds 1 cup chopped dates 214 cups flour 3 teaspoons Royal Baking Powder 14 teaspoon soda lg teaspoon salt Cream shortening; add sugar, unbeaten eggs, flavoring, sour cream, nuts and dates. Beat well. Sift together dry ingredients; add to first mixture; mix well. Bake in greased loaf pan in moderate oven at 350° F. about 50 minutes. Makes 1 loaf. Use Level Measurements in all Royal Recipes Royal Baking Powder is Absolutely Pure 17 Gold Cake