FoodNet

Royal cook book

1930

Page 24 · 14 recipe records on this page

Presented as published in 1930. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Whip egg whites to firm, stiff froth; beat in cream of tartar; fold sugar in lightly. Fold in flour sifted 3 times with baking powder and salt; add flavoring. Bake in ungreased tube pan in moderate oven at 350° F. about 50 minutes. Invert cake in pan and let stand until cold. Makes 1 ten-inch cake. Burnt Almond Angel Cake 1 recipe Angel Cake 1 recipe Cream Fondant Icing (page 25) 84 cup shredded browned almonds Make cake mixture and bake as di- rected. When cold remove from pan. In- vert cake on a plate. Cover with frosting and sprinkle with almonds. Makes 1 ten-inch cake. Sponge Cake 6 eggs 1 cup sugar, sifted grated rind of % lemon 2 tablespoons lemon juice 1 cup pastry flour 14 teaspoon Royal Baking Powder ✪ Rich Fruit Cake 14 teaspoon salt Beat egg yolks with wire whip until thick; gradually add sifted sugar, beating continually. Add grated rind and lemon juice. Whip egg whites until stiff but not dry; fold half the egg whites into first mixture. Fold in sifted dry ingredients; add remaining egg whites and mix Jight- ly. Bake in ungreased tube pan in moder- ate oven at 350° F. about 50 minutes. Remove from oven, invert cake in pan and let stand until cold. Remove from pan. Makes | ten-inch cake. Hot Water Sponge Cake 4 eggs 1% cups granulated sugar 1 teaspoon vanilla extract 1 cup boiling water or 1 cup scalded milk 2 cups pastry flour 2 teaspoons Royal Baking Powder 14 teaspoon salt✪ Hot Water Sponge Cake Beat eggs; add sugar. Beat well. Add vanilla and boiling water or milk slowly. Continue beating about 2 minutes. . Sift flour, baking powder and salt together. - Sift into first mixture and fold from bot- tom up. Bake in ungreased tube pan at 350° F. for about 1 hour. Invert cake in pan and let stand until cold. Makes 1 ten-inch cake. Orange Sponge Cake 4 eggs 4 teaspoon cream of tartar 1 cup sugar grated rind of 1 orange 14 cup orange juice z, 114 cups pastry flour 1% teaspoons Royal Baking Powder 4 teaspoon salt 1 recipe Orange Cream Filling (page 26) 1 recipe Seven Minute Frosting (page 26) grated orange rind✪ Orange Sponge Cake Separate eggs; beat egg whites with cream of tartar until stiff. Add egg yolks one at a time, beating well between each addition. Beat in sugar gradually; re- move egg beater. Add grated rind and orange juice. Fold in flour, sifted with baking powder and salt. Bake in 3 un- greased 9-inch layer cake pans in moder- ate oven at 325° F. about 20 minutes. Spread orange filling between layers; cover top and sides with frosting; grate orange rind on frosting before it sets. Makes 1 two-layer cake. This cake may also be baked. in a square or oblong pan in moderate oven at 325° F. about 40 minutes. Cover top with Orange Icing (page 25); break into 2-inch squares. Makes 24 pieces. Sunshine Cake 14% cups granulated sugar 6 tablespoons cold water 6 eggs 1g teaspoon salt 1 teaspoon vanilla extract 1 cup pastry flour 1 teaspoon Royal Baking Powder✪ Sunshine Cake Cook sugar and water together to 238° F. or until syrup spins a thread; re- move from fire. Add salt to egg whites and beat until stiff. Beat in hot syrup slowly; continue to beat until quite cool. Add flavoring. Beat egg yolks until thick; blend with egg white mixture. Sift together dry ingredients twice and add to egg mixture; blend carefully. Pour into large ungreased tube pan. Bake in moderate oven at 350° F. about 1 hour. Makes 1 nine-inch cake. Use Level Measurements in all Royal Recipes 22 Royal is Made with Cream of Tartar Coffee Sponge Cake ¥% cup ground Chase & Sanborn’s Coffee 34 cup cold water 3 eggs 1 teaspoon vanilla extract 84 cup sugar 34 cup pastry flour 1 teaspoon Royal Baking Powder 14 teaspoon salt✪ Coffee Sponge Cake