Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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
- 1 tablespoon powdered sugar to each egg
- one what the temperature of the oven should be
Directions
Line gem pans with good pastry; bake and fill with a spoon of orange marmalade or conserve; cover with meringue, made of whites of eorcrs and 1 tablespoon powdered sugar to each egg; put in oven until light brown. Raspberry or other jams can be substituted for marmalade. F. C. B.
162 THE WARREN COOK BOOK
Layer Cakes, Fillings and Frostings
Mrs. William Hammond
To insure success in the making of any kind of cake, use none but the best ingredients; then exercise great care and judgment in the mixing and baking.
The essentials for good cake are fresh eggs, fine granulated sugar, pastry flour and best butter.
To mix butter cakes, measure dry ingredients and mix and sift baking powder and spices, if used, with the flour. Break each egg separately, thus avoiding loss should a stale egg chance to be found among the number, separating the whites from yolks, if the rule so specifies.
Measure butter, then liquid. Place the butter which should be soft, but not melted, together with the sugar in an earthen bowl; rub together until creamy, add yolks of eggs or whole eggs, beaten until light, liquid, and flour mixed and sifted with baking powder. When whites alone are used fold into the batter the last thing be- fore baking.
Cake can be made fine grained only by long beating. Do not stir, but beat thoroughly, bringing the batter up from the bottom of the dish at every stroke, thus driving the air into the cells of the batter. Unskilled mixing, too rapid or unequal baking, or a sudden decrease in heat before it is quite done, will cause streaks in the cake. Fruit, when added to a cake, is usually floured to pre- vent settling to the bottom. Raisins should be seeded, then cut with scissors, rather than chopped.
Grease the pans with melted butter, lining the bottom with thin paper, taking care that it does not project over the sides. In filling^ the pans, have the mixture come well to the corners and sides of the pans, so that when the cake is baked it will be perfectly flat on top. The baking of cake is quite as important a feature as mix- ing. • Many a well mixed cake has been spoiled in the baking. Ex- perience alone can teach one what the temperature of the oven should be for the different cakes. Cake should be watched closely while in the oven, opening and shutting the door carefully. Do not move the cake in the oven unless positively necessary, then do it gently. When done cake shrinks from the pan, and in most cases this is sufficient test, but if in doubt try with a broom splint and if the dough does not adhere, it is done. When removed from the oven, allow it to stand five minutes; then invert the pan on a board covered with fibre paper, and the cake will fall out. If the cake is inclined to stick to the sides, loosen with a knife before inverting. Allow the cake to cool before icing. Mrs. Hammond.
LAYER CAKES, FILLINGS AND FROSTINGS. 165