Butter Cake

Ingredients

• ^Vs T. shortening-cream
• 1 C. sugar
• 2 egg yolks — well beaten
• % C. milk
• 1 t. vanilla
• 3/4 C. flour
• 2-Vl' t. baking powder
• 1/4 t. salt
• 2 egg whites — beaten stiff and dry

Method

1. 1

   Cream shortening, then add sugar gradually.

2. 2

   Add egg yolks, milk, and vanilla.

3. 3

   Mix and sift flour, baking powder, and salt.

4. 4

   Combine the two mixtures, then fold in beaten egg whites.

Nutrition per serving

As published

This recipe was extracted from A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 8. The excerpt below is the record exactly as published.

butter cakes. When one has become familiar with the standard proportions for each, an almost indefinite variety may be made by addino- dif- ferent flavors, fruits, nuts, etc. Only cjood materials should be used in cake makhi». A poor orade of flour, heavy, sioggy sugrar or a cheap baking- powder may be responsible for a poor cake no matter how carefully it may be made and baked. Cake should be carefully mixed and as carefully baked. Many good cakes are spoiled in the baking. Small cakes and cookies should bake in a quicker oven than loaf cake. An oven which will turn a piece of writing paper light brown in three minutes is about the right temperature for small cakes, and about the same temperature is desirable for layer cakes. For loaf cake, a piece of paper should brown in about five minutes. Sponge cake should be baked in a very moderate oven. A cake is done when it rebounds to the touch on top, and it shrinks well from the sides of the pan. It is a mistake to think that butter is the only fat which will make good cake. Any of the standard cotton-seed fat preparations on the market will make an excellent cake and at much less cost than when butter is used. Some of the varieties which may be made from a good cup cake recipe are : Spice cake — by the addition of spices. Plum cake — by the addition of raisins. Light fruit cake — by the addition of raisins, currants and spices. 26 Bulletin of the University of Texas Nut Loaf — by the addition of pecans, hickory nuts or wal- nuts. A numberless variety of layer cakes can be made from the same recipe. Cookies may be made of the same recipe by addins: more shortening and sufficient flour to make a soft dough which can be rolled out and cut into different shapes. If the batter is divided before it is too stiff, the cookies may be varied in much the same way as the cake recipe. Grated chocolate may be added to a part, fruits and spices to another part, nuts to still another, and .so on. References. Any good recipe boolc. Lesson Plan. Teacher's Aim : To teach the making of inexpensive, wholesome cakes. Pupil's Aim: To learn to make cake. Suggested Questions. Why should cake not be eaten as often as bread? Why are very rich cakes hard to digest? What makes cakes light? AVhat are the advantages of home-made cakes over baker's cakes ? Related Subjects MatJiematics: Compute the cost of a dozen cookies made in class. Com- pare with the cost of baker's cookies. English: Write a compo,sition on the many forms of cakes and tarts you have read of; for example, the cakes good King Alfred let fall into the fire. Simple Courses in Home Economics 27 Geography : Make a list of the states and countries contributing materials for the Christmas Fruit Cake. "Recipes Butter Cake ^Vs T. shortening-cream, then add gradually 1 C. sugar, — 2 egg yolks — well beaten % C. milk 1 t. vanilla. i\Iix and sift the following ingredients : ]3/4 C. flour I 2-Vl' t. baking powder 1/4 t. salt. Combine the two mixtures, then fold in 2 egg whites — beaten stiff and dry

Cook this with the app: pantry check, scaling, and the assistant.