Cut cake in small circles, - - put together in 3 layers with thin
coating of frosting ; cover sides with frosting and roll in fresh coco-
nut or chopped nuts. Ornament top with frosting.
Frosting for Mocha Cakes
Ingredients :
% c. butter i c. powdered sugar
Method :
Cream the butter and add the sugar. Add i c. cream filling
(cooled). Add \ tsp. vanilla, i| oz. melted chocolate. ✪ Frosting for Mocha Cakes
CAKE 227
Genoese Cakes
Bake jelly roll mixture in a shallow pan. Have mixture when
baked about f inch thick. Cut the cake into fancy shapes, dip each
in glaze, allow this to cool and then redip the cakes in soft fondant,
colored and flavored. These may be decorated with the following :
cherries citron
nuts angelica
candied violet leaves candied rose leaves
Glaze
Ingredients :
\ c. sugar \ c. water
Method :
Put the sugar and water in a saucepan and stir the mixture until
the sugar is dissolved. Allow the sirup to cook until a hard ball
forms in cold water ; when the sirup has cooled slightly, use it to
glaze Genoese cakes.
SCORE CARDS
Loaf Cake
General appearance 25
Size (5)
Shape (10)
Color (5)
Surface (5)
Flavor 50
Taste (25)
Odor (25)
Texture and interior appearance 25
Lightness (5)
Tenderness (5)
Elasticity (5)
Grain (5)
Color (5)
100
228 LABORATORY MANUAL OF FOODS AND COOKERY
Layer Cake
General appearance 15
Size (5)
Shape (5)
Surface (5)
Layers 35
Thickness (10)
Flavor (15)
Texture (10)
Filling 30
Consistency (10)
Suitability (5)
Flavor (5)
Thickness (5)
Color (2)
Surface (3)
Combined flavor 20
100
Sponge Cake
General appearance 25
Color (5)
Surface (10)
Shape (10)
Flavor 50
Taste (40)
Odor (10)
Texture and interior appearance 25
Lightness (5)
Tenderness (5)
Elasticity (5)
Grain (5)
Color (5)
IOO
CAKE
229
FOOD VALUES
Hot Water Gingerbread
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Molasses .
I C.
332
7-97
230.08
953
•0375
1.14
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Water . .
2 C.
114.6
Flour .
2i c
fc A V^ •
250.2
28.02
2.50
187.4
883
.028
.06
.44
.003
Soda .
i tsp.
4-3
.OOI
Ginger
i| tsp.
4
.0015
Salt . .
\ tsp.
2.25
Melted
butter .
4 tbsp.
78
78
66.52
600
.06
.017
.023
Total,
cooked 1
Loaf
10X6X2
inches
674
36.77
69.12
417.48
2436
.I28l
1.217
1-363
.052
loo-Cal- |
2f Xii
orie Por-\
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inches
27.63
i.Si
2.9
17.12
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Chocolate Cake
Sugar .
I C.
205.5
205.5
822
.02
Butter
i c
3 »-•
59-7
.6
50.75
459
.04
.013
.0183
Eggs . .
2
95-6
12.91
10.04
141
.06
.064
.3384
.0026
Flour . .
ifc.
i48.3
16.61
1.48
111.08
523
.OI
.036
.262
.002
Milk . .
2 _
3 C-
161.9
5-34
6.48
8.10
112
.or
•257
•339
.0003
Chocolate
2 OZ.
37-9
4-89
18.46
11.48
231
.04
.046
•324
Soda .
Itsp.
2.2
.0005
f
T oaf
Total,
J^*Jdl
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624
40.25 87.21
336.16
2289
.21
.416
1.2817
.0049
cooked ]
9X5X2
(
inches
loo-Cal- f
orie Por-<
|Xi|X3
26.83
i-73
3-75
14-45
IOO
.OI
.016
.0512
.0001
tion
inches
230 LABORATORY MANUAL OF FOODS AND COOKERY
FOOD VALUES
Hot Water Sponge Cake
Page 94 · 1 recipe record on this page
Presented as published in 1916. 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
Cut cake in small circles, - - put together in 3 layers with thin coating of frosting ; cover sides with frosting and roll in fresh coconut or chopped nuts. Ornament top with frosting.
Frosting for Mocha Cakes
Ingredients :
% c. butter i c. powdered sugar
Method :
Cream the butter and add the sugar. Add i c. cream filling (cooled). Add \ tsp. vanilla, i| oz. melted chocolate.
Genoese Cakes
Bake jelly roll mixture in a shallow pan. Have mixture when baked about f inch thick. Cut the cake into fancy shapes, dip each in glaze, allow this to cool and then redip the cakes in soft fondant, colored and flavored. These may be decorated with the following :
cherries citron
nuts angelica
candied violet leaves candied rose leaves
Glaze
Ingredients :
\ c. sugar \ c. water
Method :
Put the sugar and water in a saucepan and stir the mixture until the sugar is dissolved. Allow the syrup to cook until a hard ball forms in cold water; when the syrup has cooled slightly, use it to glaze Genoese cakes.
Loaf Cake
General appearance 25
Size (5)
Shape (10)
Color (5)
Surface (5)
Flavor 50
Taste (25)
Odor (25)
Texture and interior appearance 25
Lightness (5) Tenderness (5) Elasticity (5) Grain (5)
Color (5)
Layer Cake General appearance 15
Size (5)
Shape (5)
Surface (5)
Layers 35
Thickness (10) Flavor (15)
Texture (10)
Filling 30
Consistency (10) Suitability (5) Flavor (5)
Thickness (5) Color (2)
Surface (3)
Combined flavor 20
Sponge Cake
General appearance 25
Color (5)
Surface (10) Shape (10)
Flavor 50
Taste (40)
Odor (10)
Texture and interior appearance 25
Lightness (5) Tenderness (5) Elasticity (5) Grain (5) Color (5)
IOO
Hot Water Gingerbread
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Molasses .
I C.
7-97
230.08
•0375
1.14
•9
.049
Water . .
2 C.
114.6
Flour .
2i c
fc A V^ •
250.2
28.02
2.50
187.4
.028
.06
.44
.003
Soda .
i tsp.
4-3
.OOI
Ginger
i| tsp.
.0015
Salt . .
\ tsp.
2.25
Melted
butter .
4 tbsp.
66.52
.06
.017
.023
Total, cooked 1
Loaf 10X6X2 inches
36.77
69.12
417.48
.I28l
1.217
1-363
.052
loo-Cal- |
2f Xii
orie Por-\
tion
inches
27.63
i.Si
2.9
17.12
IOO
.005
.051
•055
.OO2
Chocolate Cake
Sugar .
I C.
205.5
205.5
.02
Butter
i c
3 »-•
59-7
.6
50.75
.04
.013
.0183
Eggs . .
95-6
12.91
10.04
.06
.064
.3384
.0026
Flour . .
ifc.
i48.3
16.61
1.48
111.08
.OI
.036
.262
.002
Milk . .
2 _ 3 C-
161.9
5-34
6.48
8.10
.or
•257
•339
.0003
Chocolate
2 OZ.
37-9
4-89
18.46
11.48
.04
.046
•324
Soda .
Itsp.
2.2
.0005
f
T oaf
Total,
J^*Jdl -. v/ _ \s —
40.25 87.21
336.16
.21
.416
1.2817
.0049
cooked ]
9X5X2
(
inches
loo-Cal- f
orie Por-<
|Xi|X3
26.83
i-73
3-75
14-45
IOO
.OI
.016
.0512
.0001
tion
inches
Hot Water Sponge Cake
Records on this page
Frosting for Mocha Cakes