time required to bake the cakes into quarters. During
the first quarter it begins to rise; during the second
it continues rising and begins to brown ; the third quar-
ter it continues browning: the fourth quarter it finishes
browning and shrinks from sides of pans. Look at cake
often during the baking, opening and closing door care-
fully, so as not to jar the cake. Pound cake is tested
by pressing the finger lightly on top. If cake feels
firm to touch and the finger leaves no indentation, the
cake is done, and it will be safe to remove it from the
oven. If your oven is too slow, the cake will run over
the sides of pans and be coarse-grained; on the other
hand, should the oven be too hot, the cake will crust
before it has fully risen, and the continued rising will
cause it to crack on top and w^ill make an unsightly
loaf. This will also occur if there is too much flour.
For the family of small and layer cakes the oven wants
to be hotter.
If cakes are to be frosted, have frosting ready.
"When cakes are done baking, take from oven, remove
from pan, and rest on piece of brown paper. Turn
out each layer as you are ready, and frost. Turn loaf
cakes out on wire cake-rest, and cool. The cake being
a little warm does not make any difference in the
frosting, but it does not have to be hot, but in most
cases 1 find the warm cake is the best.
Hot Water Sponge Cake.
6 egg whites and yolKs, Grated juice and rind
beaten separately. i{. lemon.
2 cups sugar. M>, cup boiling water.
2 cups Hour. 2 teaspoons baking-powder.
Pinch salt✪ Hot Water Sponge Cake.
Have eggs cold. Separate ; place yolks in mixing-
bowl and whites on platter. Measure flour and baking-
300 SCIENTIFIC COOKING.
powder; mix well. Measure sugar, grate the thin out-
side of lemon, and add juice to it. Have pans but-
tered and lined. Beat whites until stiff and dry, and
yolks until thick and lemon color. Add lemon juice
and rind, then the third cup of boiling water. Fold in
the whites, then the flour. Fold and beat until well
incorporated. Turn into pan and bake in moderate
oven. This is good for loaf or for sponge sheets, to
be roiled or cut into fancy shapes. If a jelly roll is to
be made, moisten towel and turn cake on it. Spread
with jell}^ and roll at once while still warm.
Cream Sponge Cake.
4 eggs, yolks and whites 2 teaspoons baking-powder,
beaten separately. 1 teaspoon grated rind of
1 cup sugar. • lemon.
2 tablespoons cornstarch, Pinch salt.
and flour to finish fill- 3 tablespoons cold water,
ing the cup.
Beat whites until stiff and dry, and yolks until
thick and lemon color. Add sugar and beat again.
Then add water and grated lemon peel. Fold in whites
of eggs, then the flour, and cornstarch and baking-
powder sifted together. ]\Iix all together thoroughly
by folding. Turn into buttered and lined pans. Bake
thirty minutes.
Angel Food.
1 cup whites of eggs. 1 teaspoon cream of tartar.
I'^i cups sugar. % teaspoon salt.
1 cup flour. 1 teaspoon vanilla.
Beat \^hites until frothy, add cream of tartar, and
continue beating until stiff and dry. Then add sugar
^adually. Fold in flour and salt, and add vanilla.
Turn into a square or round pan without buttering.
CAKES. 301 ✪ Jelly Roll
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Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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time required to bake the cakes into quarters. During
the first quarter it begins to rise; during the second
it continues rising and begins to brown ; the third quar-
ter it continues browning: the fourth quarter it finishes
browning and shrinks from sides of pans. Look at cake
often during the baking, opening and closing door care-
fully, so as not to jar the cake. Pound cake is tested
by pressing the finger lightly on top. If cake feels
firm to touch and the finger leaves no indentation, the
cake is done, and it will be safe to remove it from the
oven. If your oven is too slow, the cake will run over
the sides of pans and be coarse-grained; on the other
hand, should the oven be too hot, the cake will crust
before it has fully risen, and the continued rising will
cause it to crack on top and w^ill make an unsightly
loaf. This will also occur if there is too much flour.
For the family of small and layer cakes the oven wants
to be hotter.
If cakes are to be frosted, have frosting ready.
"When cakes are done baking, take from oven, remove
from pan, and rest on piece of brown paper. Turn
out each layer as you are ready, and frost. Turn loaf
cakes out on wire cake-rest, and cool. The cake being
a little warm does not make any difference in the
frosting, but it does not have to be hot, but in most
cases 1 find the warm cake is the best.
Hot Water Sponge Cake.
6 egg whites and yolKs, Grated juice and rind
beaten separately. i{. lemon.
2 cups sugar. M>, cup boiling water.
2 cups Hour. 2 teaspoons baking-powder.
Pinch salt.
Have eggs cold. Separate ; place yolks in mixing-
bowl and whites on platter. Measure flour and baking-
300 SCIENTIFIC COOKING.
powder; mix well. Measure sugar, grate the thin out-
side of lemon, and add juice to it. Have pans but-
tered and lined. Beat whites until stiff and dry, and
yolks until thick and lemon color. Add lemon juice
and rind, then the third cup of boiling water. Fold in
the whites, then the flour. Fold and beat until well
incorporated. Turn into pan and bake in moderate
oven. This is good for loaf or for sponge sheets, to
be roiled or cut into fancy shapes. If a jelly roll is to
be made, moisten towel and turn cake on it. Spread
with jell}^ and roll at once while still warm.
Cream Sponge Cake.
4 eggs, yolks and whites 2 teaspoons baking-powder,
beaten separately. 1 teaspoon grated rind of
1 cup sugar. • lemon.
2 tablespoons cornstarch, Pinch salt.
and flour to finish fill- 3 tablespoons cold water,
ing the cup.
Beat whites until stiff and dry, and yolks until
thick and lemon color. Add sugar and beat again.
Then add water and grated lemon peel. Fold in whites
of eggs, then the flour, and cornstarch and baking-
powder sifted together. ]\Iix all together thoroughly
by folding. Turn into buttered and lined pans. Bake
thirty minutes.
Angel Food.
1 cup whites of eggs. 1 teaspoon cream of tartar.
I'^i cups sugar. % teaspoon salt.
1 cup flour. 1 teaspoon vanilla.
Beat \^hites until frothy, add cream of tartar, and
continue beating until stiff and dry. Then add sugar
^adually. Fold in flour and salt, and add vanilla.
Turn into a square or round pan without buttering.
CAKES. 301