Bake about half an hour, and test by
running a clean broom-straw into the loaf. If it comes out dry, they are
done. Turn out, and cool on a sieve, or on the pans turned upside down.
ROLLED JELLY CAKE.
Three eggs, yolks and whites beaten separately; one heaped cup of sugar;
one scant cup of flour in which a teaspoonful of baking powder and a pinch
of salt have been sifted; quarter of a cup of boiling water.
Mix as in sponge cake; add the water last, and bake in a large
roasting-pan, spreading the batter as thinly as possible. It will bake in
ten minutes. When done, and while still hot, spread with any acid jelly,
and roll carefully from one side. This cake is nice for lining
Charlotte-Russe molds also. For that purpose the water may be omitted, its
only use being to make the cake roll more easily.
CUP CAKE.
One cup of butter; two cups of sugar; four eggs, yolks and whites beaten
separately; one cup of milk; three and a half cups of flour; a grated
nutmeg, or a teaspoonful of vanilla or lemon; and a heaping teaspoonful of
baking powder.
Cream the butter; add the sugar, and then the yolks; then the milk and the
whites, and last the flour, in which the baking powder has been sifted.
Bake half an hour, either in two brick loaves or one large one.
Pages:
250
251
252
253
254
255
256
257
258
259
260
261
262
263
264
265
266
267
268
269
270
271
272
273
274