Royal cook book

Mix coffee with water and bring to a boil; let stand 5 minutes; strain through fine cheese-cloth. Add egg yolks and beat until light. Add vanilla extract. Add sugar gradually and beat 5 minutes. Sift flour with baking powder and salt; add gradually. Fold in stiffly beaten egg whites. Bake in ungreased tube pan in moderate oven at 325° F. about 40 minutes. Invert cake in pan; let stand until cold. Makes 1 nine-inch cake. Coffee Nut Sponge Cake 2 eggs 1 cup sugar ¥% cup hot, strong Chase & Sanborn’s Coffee 1 teaspoon vanilla extract 11% cups pastry flour 2 teaspoons Royal Baking Powder 1 cup finely chopped pecans Beat eggs until light and thick. Add sugar gradually, beating constantly until sugar is nearly dissolved. Add hot coffee slowly, stirring well. Add vanilla extract. Sift together flour and baking powder; add nuts. Add to first mixture end mix in very lightly, just enough to blend. Pour into an ungreased tube pan. Bake in moderate oven at 325° F. about 1 hour. The nuts must be finely chopped or the batter will not hold them up. Makes i eight-inch cake. Luxor Loaf ¥% cup egg yolks L446 cup lukewarm water 4g teaspoon baking soda 1 cup fine granulated sugar 1 teaspoon vanilla extract 11% cups pastry flour 2 teaspoons Royal Baking Powder 14 teaspoon salt 1 recipe Lemon Cream Filling (page 26) 1 recipe Marshmallow Frosting (page 26) Place egg yolks in large mixing bow]; add water and baking soda; beat with egg beater until very foamy. Add sugar slowly, beating in well. Add flavoring. Sift together flour, baking powder and salt. Fold carefully into mixture; pour into large ungreased tube pan. Bake in moderate oven at 350° F. about 45 minutes. Invert pan and let stand until cold. Remove from pan; remove all crumbs and moist crust from surface; cut in three layers. Spread Lemon Cream Filling between layers. Cover top and sides with Marshmallow Frosting. Makes 1 ten-inch cake. ; Jelly Roll 3 eggs 11% cups sugar 6 tablespoons cold water 1% cups flour : 14% teaspoons Royal Baking Powder 34 teaspoon salt currant or other red jelly Separate eggs; beat yolks very thick and light. Add sugar gradually, beating well between each addition. Add water, beating in well. Sift together dry ingredients; add alternately with stiffly beaten egg whites. Line a shallow pan (9x 16 inches) with thin waxed paper. Pour in batter; spread 14 inch thick. Bake in moderate oven at 375° F. about 15 minutes, until lightly browned. Turn out immediately on damp cloth sprinkled with powdered sugar. Remove paper and trim off crusty edges. Spread with slightly beaten jelly; roll while still warm. Wrap in damp cloth and when cool, remove to plate and sprinkle with powdered sugar. Work quickly as cake will crack in rolling if it cools. Makes 10 slices. Lemon Roll 1 recipe for Jelly Roll 1 recipe Lemon Cream Filling (page 26) Make jelly roll; bake and roll up as directed without the filling. Let stand until cold; unroll and spread with filling. Roll up again. Slice; serve plain or with whipped cream. Makes 10 slices. Chocolate Roll 1 recipe Jelly Roll 4% recipe Old Fashioned Chocolate Filling (page 14) Make jelly roll; bake and roll up as directed without filling. Let stand until cold; unroll and spread with filling. Roll up again. Slice; serve with whipped cream or vanilla ice cream. Makes 10 slices. Use Level Measurements in all Royal Recipes Royal Baking Powder is Absolutely Pure 23 Washington Pie 1 recipe Jelly Roll (page 25) 1 recipe Vanilla Cream Filling Make jelly roll mixture. Bake in round deep cake pan. When cold split into 2 layers and spread with filling. Sprinkle powdered sugar on top. Cut as for pie. Makes 1 nine-inch cake. Vanilla Cream Filling ¥g cup sugar 2 tablespoons cornstarch ¥g teaspoon salt 2 egg yolks 1 cup sealded milk 1 tablespoon butter