the almonds should be a light fawn oolor. Carefully tnm the
oake out of the pan. When cold, cut it in bande about one
inch or inch and a half wide. Cut the banda into diamond*
flhaped cakee. Place some whipped cream in the centro of a
dish and arrange the cakes around it. Currante or sultana
raieina may be added to the above cake, and it may be flavored
with any eeaence or liqueur in place of the brandy.
An^el Oake
The whites of eleven eggs beaten to a stiff froth, one tnm-
bler of white sugar, one tumbler of flour, sifted four timee, the
last time sifted intò the misture, an even teaspoon of cream
of tartar, vanilla flavoring. To the whites add the sugar, next
the flavoring, then sift in the flour with the cream of tartar in
it. Do not butter the tin. Put in a round pan with a tin roU
in the centre and without paper in the bottom. Bake in a
moderate oven till a Straw comes out clear, which will be in
twenty or twenty-five minutes. It should be very Ught-ool-
ored and delicate.
Anffel Oake
The whites of nine fresh eggs, one cup and a quarter of
sifted, granulated sugar, one cup of sifted flour, half teaspoon-
fui of cream of tartar, a pinch of salt, added to the eggs bel ore
beating. After sifting the flour four or Ave times, measure
and put aside one cup, then sift and measure one cup and a
quarter of granulated sugar. Beat the whites of the eggs
about half, add the cream of tartar, and beat until yery stiff.
Stir in the sugar, then the flour very lightly. Put in a pan in
a moderate oven at once. The cake will bake in thirty-fiye to
fifty minutes.
Ansrel Oake
One and a half cups of granulated sugar, one cup of flour,
whites of eleven eggs, one teaspoonf ul of cream of tartar, one
ANORL CAKE.
Tacine pan» SSf-
BIBTHDAY CAKE.
CAKE8, FILLIN08, AND ICING8 889
teaspoonf ul of vanilla. Beat the whites of the eggs to a yery
stiff froth, then gradually stir in the sugar, which has been
sif ted, and add vanilla to eggs and sugar. Stir the cream of
tartar and flour together and sift three times and add to the
above misture. Bake in moderate oven f orty minutes.
Betsy
Cream one pound of buttar and one pound and a quarter of
sugar. Add four eggs, two and a half pounds of flour, two
teaspoons of ginger, to your taste of caraway seeds, and half a
teaspoon of saleratus. Roll very thin, cut in long strips, and
bake a delicate brown.
Blrthday Oake with Olaze
One cup of butter, two cups of sugar, five eggs, three cups
of flour, one heaping teaspoonful of baking powder, one cup
of milk, one teaspoonful of rose water✪ Almond Cake. Sift the sugar, then
measure it. Wash the butter once in ice water until it is white
and creamy, dry it in a towel and add it to the sugar. Rub
both to a creamy substance and stir in the yolks of the eggs,
one by one. Beat ali until light and foamy. Stir in one cup of
sifted flour, then add the milk, then another cup of sifted flour.
Mix well and stir in the last cup of flour which has the baking
powder sifted with it. When well mixed, add the well-beaten
whites and the rose water. Butter a large round cake tin and
line the bottom with paper. Pour in your mixture and bake
in moderate oven for one hour. When you remove it from the
oven, be sure it is thoroughly cooked. Test it by putting a fine
broom whisk through the centre of the cake.
Page 186 · 4 recipe records on this page
Presented as published in 1902. 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
the almonds should be a light fawn color. Carefully turn the oake out of the pan. When cold, cut it in bande about one inch or inch and a half wide. Cut the bands into diamond-shaped cakee. Place some whipped cream in the centro of a dish and arrange the cakes around it. Currants or sultana raisins may be added to the above cake, and it may be flavored with any essence or liqueur in place of the brandy.
Angel Cake
The whites of eleven eggs beaten to a stiff froth, one tumbler of white sugar, one tumbler of flour, sifted four timee, the last time sifted into the mixture, an even teaspoon of cream of tartar, vanilla flavoring. To the whites add the sugar, next the flavoring, then sift in the flour with the cream of tartar in it. Do not butter the tin. Put in a round pan with a tin roU in the centre and without paper in the bottom. Bake in a moderate oven till a Straw comes out clear, which will be in twenty or twenty-five minutes. It should be very light-colored and delicate.
Angel Cake
The whites of nine fresh eggs, one cup and a quarter of sifted, granulated sugar, one cup of sifted flour, half teaspoonful of cream of tartar, a pinch of salt, added to the eggs bel ore beating. After sifting the flour four or Ave times, measure and put aside one cup, then sift and measure one cup and a quarter of granulated sugar. Beat the whites of the eggs about half, add the cream of tartar, and beat until very stiff. Stir in the sugar, then the flour very lightly. Put in a pan in a moderate oven at once. The cake will bake in thirty-five to fifty minutes.
Angel Cake
One and a half cups of granulated sugar, one cup of flour, whites of eleven eggs, one teaspoonful of cream of tartar, one
ANORL CAKE.
Tacine pan» SSf-
BIBTHDAY CAKE.
CAKE8, FILLIN08, AND ICING8 889
teaspoonf ul of vanilla. Beat the whites of the eggs to a very stiff froth, then gradually stir in the sugar, which has been sif ted, and add vanilla to eggs and sugar. Stir the cream of tartar and flour together and sift three times and add to the above misture. Bake in moderate oven f orty minutes.
Betsy Cake
Cream one pound of buttar and one pound and a quarter of sugar. Add four eggs, two and a half pounds of flour, two teaspoons of ginger, to your taste of caraway seeds, and half a teaspoon of saleratus. Roll very thin, cut in long strips, and bake a delicate brown.
Birthday Cake with Olaze
One cup of butter, two cups of sugar, five eggs, three cups of flour, one heaping teaspoonful of baking powder, one cup of milk, one teaspoonful of rose water. Sift the sugar, then measure it. Wash the butter once in ice water until it is white and creamy, dry it in a towel and add it to the sugar. Rub both to a creamy substance and stir in the yolks of the eggs, one by one. Beat ali until light and foamy. Stir in one cup of sifted flour, then add the milk, then another cup of sifted flour. Mix well and stir in the last cup of flour which has the baking powder sifted with it. When well mixed, add the well-beaten whites and the rose water. Butter a large round cake tin and line the bottom with paper. Pour in your mixture and bake in moderate oven for one hour. When you remove it from the oven, be sure it is thoroughly cooked. Test it by putting a fine broom whisk through the centre of the cake.
Records on this page
Almond CakeAngel CakeBetsyBirthday Cake with Glaze