Method. — Put water and egg whites in a deep dish and
gradually add the sugar and vanilla; beat constantly until
the frosting is of the consistency to spread without running.
More or less than 2 cups of sugar may be required, depend-
ing on the size of the eggs.
Chocolate uncooked frosting is made by adding 2
squares of melted chocolate to the above rule when about
half of the sugar is in.
LESSON 18
CAKES WITH BUTTER
Method of Mixing Cakes with Butter. — Measure ingre-
dients, dry first and then the Hquids and butter. Cream
the butter; then add the sugar and cream together until
the sugar is dissolved and the mixture is creamy. Beat
egg yolks with a )over beater. Beat the whites with an
egg whip. Add beaten yolks to creamed mixture; then add
liquid alternately with sifted flour, to keep the mixture
about the same consistency. If spices are used, sift in
with the flour. If fruit or nuts are used, cover them with
flour to prevent them from sticking together and settling
to the bottom. Add the whites beaten stiff at the last, by
cutting and folding in very carefully ; add the flavoring and
baking powder at the same time. Do not stir the mixture
after the egg whites are in. Why?
Pans for Butter Cakes. — Grease pans thoroughly for
butter cakes, sift a little flour in the pan after it is greased.
See that the corners of the pan are well greased. Fill the
pans only two-thirds full of the cake mixture.
Oven Test for Butter Cakes.— White paper turns light
brown in 5 minutes. Butter cakes require a hotter oven
than those without butter. If the oven gets too hot,
place a cover of paper over the cake or set a pan of cold
water in the oven.
Frosting a Cake. — Cake may be frosted as soon as
baked, if desired. Either cooked or uncooked frostings
may be used for either class of cakes; but for cakes without
butter, uncooked frosting is very good and keeps the cake
more moist.
(268)
CAKES WITH BUTTER 269
General Proportions of Ingredients. — For butter cakes
use —
}^ to 3^ as much butter as sugar.
^ as much liquid as flour.
Regard butter or shortening as so much Hquid. Sour
milk or molasses does not thin a mixture as much as sweet
milk or water. Mixtures for fruit must be a little stiffer
than those without. The proportion of baking powder and
flour is the same as in quick breads, but the more eggs in a
cake the less baking powder is needed.
Variations for Plain Butter Cakes. — Many kinds of
butter cakes may be made from a plain-cake recipe. The
following are examples: —
1. White cake, — use 3 egg whites.
2. Yellow cake, — use 4 egg yolks.
3. Chocolate cake, — add one ounce melted chocolate (use less
flour).
4. Spice cake, — add 3^ tsp. cinnamon, 3^ tsp. mixed allspice,
nutmeg, and cloves.
5. Fruit cake, — add 14 c raisins, 3^ c. currants, }4 c cut citron.
6. Nut cake, — add 3^ c. cut walnuts or almonds.
Make in layers and use different fillings and frostings. If bread
flour is used, use a little less than when pastry flour is used.
APPLICATION
1. Plain Cake
M c. butter 3^ c. milk
^ c. sugar 1/^ c. flour
}4 tsp. salt 3 tsp. baking powder
1 egg 1 tsp. vanilla ✪ Plain Cake
Page 113 · 1 recipe record on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Method. — Put water and egg whites in a deep dish and gradually add the sugar and vanilla; beat constantly until the frosting is of the consistency to spread without running. More or less than 2 cups of sugar may be required, depending on the size of the eggs.
Chocolate uncooked frosting is made by adding 2 squares of melted chocolate to the above rule when about half of the sugar is in.
CAKES WITH BUTTER
Method of Mixing Cakes with Butter. — Measure ingredients, dry first and then the Hquids and butter. Cream the butter; then add the sugar and cream together until the sugar is dissolved and the mixture is creamy. Beat egg yolks with a dover beater. Beat the whites with an egg whip. Add beaten yolks to creamed mixture; then add liquid alternately with sifted flour, to keep the mixture about the same consistency. If spices are used, sift in with the flour. If fruit or nuts are used, cover them with flour to prevent them from sticking together and settling to the bottom. Add the whites beaten stiff at the last, by cutting and folding in very carefully ; add the flavoring and baking powder at the same time. Do not stir the mixture after the egg whites are in. Why?
Pans for Butter Cakes. — Grease pans thoroughly for butter cakes, sift a little flour in the pan after it is greased. See that the corners of the pan are well greased. Fill the pans only two-thirds full of the cake mixture.
Oven Test for Butter Cakes.— White paper turns light brown in 5 minutes. Butter cakes require a hotter oven than those without butter. If the oven gets too hot, place a cover of paper over the cake or set a pan of cold water in the oven.
Frosting a Cake. — Cake may be frosted as soon as baked, if desired. Either cooked or uncooked frostings may be used for either class of cakes; but for cakes without butter, uncooked frosting is very good and keeps the cake more moist.
(268)
CAKES WITH BUTTER 269
General Proportions of Ingredients. — For butter cakes use —
}^ to 3^ as much butter as sugar.
^ as much liquid as flour.
Regard butter or shortening as so much Hquid. Sour milk or molasses does not thin a mixture as much as sweet milk or water. Mixtures for fruit must be a little stiffer than those without. The proportion of baking powder and flour is the same as in quick breads, but the more eggs in a cake the less baking powder is needed.
Variations for Plain Butter Cakes. — Many kinds of butter cakes may be made from a plain-cake recipe. The following are examples: —
1. White cake, — use 3 egg whites.
2. Yellow cake, — use 4 egg yolks.
3. Chocolate cake, — add one ounce melted chocolate (use less flour).
4. Spice cake, — add 3^ tsp. cinnamon, 3^ tsp. mixed allspice, nutmeg, and cloves.
5. Fruit cake, — add 14 c raisins, 3^ c. currants, }4 c cut citron.
6. Nut cake, — add 3^ c. cut walnuts or almonds.
Make in layers and use different fillings and frostings. If bread flour is used, use a little less than when pastry flour is used.
1. Plain Cake
M c. butter 3^ c. milk
^ c. sugar 1/^ c. flour
}4 tsp. salt 3 tsp. baking powder
1 egg 1 tsp. vanilla
Records on this page
Plain Cake