Caramel Cake

Ingredients

• 1 c. sugar
• 1/2 c. butter
• 2 c. flour
• 1/2 c. milk
• 5 egg whites
• 1 1/2 tsp. baking powder
• 1 tsp. vanilla

Method

1. 1

   Same as any butter cake, folding beaten whites in last.

2. 2

   Bake in a shallow loaf cake pan 40 to 45 minutes in a moderate oven.

3. 3

   Frost with Caramel Frosting.

As published

This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 114. The excerpt below is the record exactly as published.

/2 c. butter 1 tsp. vanilla \}/2 c. sugar 2 sq. choc, melted 4 eggs 5 tbsp. boiling water 3^ c. milk or water \% sc. c. flour 4 tsp. baking powder Method. — Melt the chocolate, add the boiling water. Cream the butter, add sugar, and cream all thoroughly. Add yolks, and beat hard; then add the milk, melted chocolate, and gradually the flour. Beat vigorously. Fold in the stiffly beaten whites of eggs, vanilla, and baking powder. Mix quickly and bake in two layers in a moderate oven. Frost with chocolate or caramel frosting. {Basis for 2 girls, 3^ rule.) (271) 272 DOMESTIC SCIENCE 2. White Layer Cake 14 c. butter 3 c. flour 2 c. sugar 4 egg whites or 1 c. water or milk 2 whole eggs 1 tsp. vanilla 6 tsp. baking powder Method. — Same as for Chocolate Cake. Makes 3 layers. {Basis for 2 girls, 14 ^ule.) 3. Cooked Frosting 1 c. sugar 1 egg white ]/2 c. water 1 tsp. vanilla Method. — -Boil sugar and water together without stir- ring until it spins a thread when tested. Pour slowly over stiffly beaten egg white. Beat until it holds its shape when dropped from the spoon. Add flavoring, and spread on the cake. 4. Chocolate Frosting Method. — Add 2 squares melted chocolate to Cooked Frosting. 5. Caramel Filling 2 c. dark brown sugar 3^ c. cream 1 c. white sugar 3^ c. butter 1 c. hot water Method. — Boil sugar and water together until it ropes; then add the cream and butter and cook 4 or 5 minutes longer. Spread between layers and on top. Good with Spanish Chocolate Cake. 6. Cocoanut Filling Method. — Use uncooked frosting rule, add freshly grated cocoanut, and spread thick between layers and on top. 7. Fig Filling 3^ lb. figs chopped fine ]4 c. boiling water 3/^ c. sugar 1 tbsp. lemon juice Method. — Mix ingredients in the order given, and cook in a double boiler until thick enough to spread. Spread while hot. Figs can be put through a meat chopper. LESSON 20 LOAF CAKES Review proportions for cakes. Review methods of making cakes with and without butter. Review oven tests. Time for baking loaf cakes: 40 to 60 minutes. APPLICATION 1. Gold Cake \i c. butter 5 egg yolks Yl c. sugar 1 sc. c. flour 3^ c. milk 13^ tsp. baking powder 1 tsp. orange extract Method. — Cream the butter, add the sugar gradually, then the yolks of eggs beaten until thick and lemon-colored. Mix and sift the baking powder with the flour, add alter- nately with the milk to the butter mixture. Bake 40 to 45 minutes in a deep loaf pan. (Basis for 2 girls, Yi rule.) 2. Caramel Cake 1 c. sugar 1 tsp. vanilla y^ c. butter 2 c. flour Yi c. milk 5 egg whites 1 Yi tsp. baking powder Method. — Same as any butter cake, folding beaten whites in last. Bake in a shallow loaf cake pan 40 to 45 minutes in a moderate oven. Frost with Caramel Frost- ing (Lesson 19). (Basis for 2, }^ rule.) —18 (273) 274 DOMESTIC SCIENCE 3. Nut Cake 1 ^ c. sugar 1 c. walnuts ^2 c. butter 4 egg whites % c. cold water 4 tsp. baking powder 2 c. flour 1 tsp. vanilla Method. — Cream buttei and sugar, add the cold water, the flour, half of the beaten egg whites, then the nuts cut and floured, the rest of the beaten egg, and lastly the baking powder and the flavoring. Bake in an oblong loaf cake pan for 50 minutes. Frost with white uncooked frosting. (Basis for 2, J^ rule.) 4. Spiced Loaf Cake l/i c. butter 2 c. flour 1 c. brown sugar 1 tsp. soda }/2 c. molasses 1 tsp. cinnamon 2 eggs _ _ 3^ tsp. salt % c. raisins 3^ tsp. cloves S}/2 c. strong coffee 3^ c. currants Method. — Cream butter and sugar, add the molasses and well beaten eggs. Sift the flour, soda, and spices together, add 3^ the flour to the batter, and then the fruit, which has been cut and floured. Add the cofl^ee, finally the balance of the flour. Bake in a loaf cake pan in a moderate oven for 1 hour. 5. Potato Cake 1 c. butter 2 c. sugar 1 c. almonds 3^ c. milk or cream 1 tsp. cinnamon 3^ tsp. cloves 3/^ tsp. nutmeg 13^ c. flour 2 tsp. baking powder

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