Royal cook book

Icing (page 26) and decorate as desired. For a richer cake, a layer of almond paste may be spread on top of cake before frosting it. Makes 1 ten-inch cake. Magnolia Cake A Birthday Cake 6 eggs 2 cups sugar 1 cup boiling water 1 teaspoon vanilla extract 21% cups pastry flour 3 teaspoons Royal Baking Powder Separate eggs; beat yolks until thick and lemon color. Add I cup of the sugar gradually, beating constantly. Add boiling water very slowly, then vanilla extract. Sift flour and baking powder together 3 times. Fold into first mixture. Beat egg whites until stiff; add remaining 1 cup sugar gradually, beating constantly. Fold into mixture. Bake in very large ungreased tube pan in moderate oven at 350° F. for 114 hours. Invert and let cool in pan. When cold, split into three layers; spread with Mint Cream Filling. Cover top and sides thickly with Marshmallow Frosting (page 26). Makes 1 ten-inch cake. Mint Cream Filling 34 cup sugar 4 tablespoons cornstarch 34 teaspoon salt 1 cup water 2 egg yolks 1 tablespoon butter 1 teaspoon mint extract green food coloring Mix sugar (except 2 tablespoons), cornstarch and salt. Add water slowly and cook over boiling water until very thick, stirring constantly. Add egg yolks mixed with 2 tablespoons sugar; cook 3 minutes longer. Beat until smooth. Add butter; cool. Add mint extract and color a delicate green. Sour Cream Chocolate Cake 1 cup sour heavy cream 1 cup sugar 2 eggs 1 teaspoon vanilla extract 134 cups pastry flour 1 teaspoon Royal Baking Powder 4 teaspoon soda 34 teaspoon salt 2 squares unsweetened chocolate, melted 1 recipe Sea Foam or Fudge Frosting (page 25) Place sour cream, sugar, eggs and flavoring in mixing bowl; beat well. Sift together dry ingredients and add to first mixture; beat until smooth. Add melted chocolate. Bake in 2 greased 9-inch layer: cake pans in moderate oven at 375° F. for 25 minutes; cool. Put layers together and cover top and sides of cake with frosting, Makes 1 two-layer cake. Coffee Chocolate Cake 3 squares unsweetened chocolate : 3/4 cup strong hot Chase & Sanborn's Coffee 4 cup white corn syrup 44 cup shortening 1 cup sugar 3 eggs 1 teaspoon vanilla extract 134 cups pastry flour 3 teaspoons Royal Baking Powder 14 teaspoon salt 1 recipe Marshmallow or Sea Foam Frostings (pages 25-26) Melt chocolate with hot coffee; add corn syrup, mixing well until mixture thickens; cool. Cream shortening; add sugar slowly, beating in well. Add unbeaten eggs, one at a time, beating well after each addition. Add vanilla extract. Sift together dry ingredients; add alternately with cold chocolate mixture to first mixture. Bake in 2 greased 9-inch square cake pans in moderate oven at 350° F. about 35 minutes. Put layers together and cover top and sides of cake with frosting. Makes 1 two-layer cake. Mahogany Cake Y% cup cocoa ¥% cup milk 14 cup shortening 114 cups sugar 3 eggs 1 teaspoon vanilla extract 2 cups pastry flour 244 teaspoons Royal Baking Powder 14 teaspoon soda 24 cup milk 1 recipe Fudge Frosting (page 25) Cook cocoa and milk together until. smooth and thick; cool. Cream shorten- : ing; add sugar slowly, beating in well. Add unbeaten eggs, one at a time, beat-. ing well after each addition. Add flavoring. Sift together dry ingredients; add alternately with milk to creamed mixture. Add chocolate mixture; mix well. Bake in 3 greased 9-inch layer cake pans in moderate oven at 350° F. about 20 minutes; or bake in oblong baking pan about 30 minutes. Put layers together and cover top and sides of cake with frosting; or spread frosting thickly on top of cake in oblong pan; cut into squares to serve. Makes 1 three-layer cake. Use Level Measurements in all Royal Recipes Royal Baking Powder is Absolutely Pure 19 Devil’s Food Layer Cake