Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- four ounces butter
- six ounces sugar
- a cupful of butter
- one egg
- one wine-glassful of thick paste made
- 96 cake eecipe8
- salt
Directions
Four ounces butter, six ounces sugar, the white of one egg, a wine-glassful of wine. Beat the butter and sugar until very white; beat the egg and add it, then the wine slowly; season with fresh lemon or orange. — Mrs. Simms.
One wine-glassful of thick paste made with corn starch ; let it cool; a cupful of butter and one of sugar; cream together till soft. Put in with sugar and butter the yelk of one egg and mix well ; then add the paste and the white of the egg, beaten light; flavor to taste. — Mrs. E. Lyle.
96 CAKE EECIPE8.
Use well balanced scales, as in cake-making mucli depends on the accuracy of the weights. If fruit is to be used, prepare it the previous day ; sift the flour well, and use sweet butter, which should be well washed in cold water, to extract the salt ; should cream of tartar or soda be used, sift carefully with the flour ; beat the yelks of eggs and sugar first, and then the whites, until they adhere to a knife blade or whisk; in cakes where butter is used the whites must be added last ; in sponge cake the flour should be beaten in last, adding but little at a time and beaten in on top, and not from the bottom. Never allow the heat to diminish while the cake is baking, or it will fall ; when the cake is done, it will leave the sides of the pan, or it may be pierced with a broom straw near the center, and if no batter adheres, it is done. Sponge cake requires a quick oven. Pound cake a moderate heat. Fruit cake should be baked more slowly stiU. Molasses cake is easily scorched.
In baking cakes it is a good plan to fill a large pan with cold water and set it on the upper grate of the stove, to prevent them from burning or cooking too fast on top. Let it remain untU the cakes are baked.