Estimated Nutrition (whole recipe, rough)
Counts 5 of 9 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nut | not in our table | 0 |
| Meat | not in our table | 0 |
| Cake | not in our table | 0 |
| Fruit | 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
- 2 cups sugar
- 1 cup butter
- 1 cup sour cream
- 1 cup nut meats
- half beaten
- 1 tsp
- half tsp
- 2 tsp
- 5 less to give the same result
- 90 swans down prepared not self-rising cake flour makes lightest
- eight dollars' worth of cakes
- two rules which are very im- portant
- one cause of so many tough sponge cakes
- 92 fruit cake
- 3 eggs well beaten
Directions
In selecting the material be sure to get the winter wheat flour, known to the trade as pastry flour, for while spring wheat flour is the best for bread, it is impossible to have per- fect success, especially with the more delicate cakes, when this is used. For Angel, Sunshine and all Sponge Cakes sift flour three or four times before measuring in order to lighten it. When baking powder is used sift flour once, then measure, add baking powder and sift until thoroughly mixed. When cream of tartar and soda is used instead of baking powder, add the cream of tartar to the egg when half beaten and the soda to the flour, in the same way as baking powder is used. Always add the cream of tartar to the whites of eggs when making cake containing both whites and yolks, but beaten separate. When substituting cream of tartar and soda for baking powder, use in the proportion of 1 tsp. of cream of tartar and a scant half tsp. of soda to 2 tsp. of baking powder which is the required amount for any cake of ordinary size.
Granulated sugar is the best although some have failed by using it since it is heavier than the soft sugars, it re- quires 1-5 less to give the same result. Sugar should be sifted once to take out any lumps of foreign matter.
Eggs should be fresh and cold. It is immaterial as to the kind of beater used in beating the yolks, only that they are beaten thoroughly to a quick froth. Very few take the time to beat them as they should be and conse- quently the cake is heavy and has the strong taste of the
SWANS DOWN
NOT SELF-RISING
CAKE FLOUR
CLThe recipes for cakes on the following pages will be at their best when SWANS DOWN CAKE FLOUR is used.
CLYou wouldn'tuse calico for your fine dresses. Then why use common flour for your cakes?
d SWANS DOWN CAKE FLOUR is milled specially to use in fine cakes. A quarter's worth makes six to eight dollars' worth of cakes. Its use insures you against cake failures and the loss of the other valuable ingredients used in cakes. ORDER A PACKAGE TODAY.
IGLEHEART BROTHERS
EVANSVILLE, IND., U. S. A.
eggs which would not be the case were the yolks thoroughly beaten. Rotary beaters do not fill the air cells but toughen the egg; therefore the cake will not raise to the required lightness and will be tough. Especially is this true in Angel, Sunshine or Sponge Cake.
To cream butter and sugar, especially when the butter is hard, warm the sugar slightly, this will soften the butter without melting it and will save time and labor.
In mixing cakes there are two rules which are very im- portant and should be remembered. The first applies to cakes containing butter and milk; they should be stirred or beaten thoroughly, especially after the flour is added. The second applies to Sponge Cakes and includes all cakes that do not contain butter or milk; these should never be stirred, but sugar and other ingredients beaten in being careful to beat up to keep the batter light, and the flour should be added last and folded lightly through, being careful not to overdo this for every stroke of the spoon after the flour is added tends to toughen the batter. This is one cause of so many tough sponge cakes. All cakes should be baked in ungreased molds, and all the loaf cakes excepting those containing fruit or nuts, should be inverted and allowed to hang in the mold to cool, which is the only way known to keep them from settling. In this way cakes do not require as much flour or to be made as stiff as in the old way and are far more delicate.
The last important part is the baking which with a little care can be easily mastered. The rule is to allow the cake to raise to the desired lightness before browning over, then increase the heat and bake as fast as possible without burning; therefore the lighter the batter, when put into the oven the hotter the oven can be.
FRUIT CAKE. 2 cups sugar, 1 cup butter, creamed, 1 cup sour cream, 1 tsp. soda dissolved in the cream, 3 eggs well beaten, 2\ cups of flour, 1 tsp. cinnamon, \ tsp. cloves, pinch salt, 1 lb. raisins, 1 cup nut meats, chopped. Bake 1 hour in slow oven. Mrs. William C. Willets.