HOME SCIENCE

Evening Post, Volume CXVIII, Issue 114, 10 November 1934, Page 18

HOME SCIENCE

S. A. RHODES FELLOWSHIP

SOME MORE CAKES

(Contributed by 1W153 V. MacMlllan, S.A. Rhodes Lecturer, Massoy Colloae, Pa.merston florin.) Uultut -.Cukes.— (l) Die pans may t/o v X"i'(i, suuet dripping ia better' tii.iu buttei rci tins puinupe. l^; Gieav-tl .i/kI (luuivii (.'i; Lined hi ill Jiapei A light Hi'ignV rt'iajipiiw p.ipei is bent udapted to Hi,* iniipoL'f. llH' pnpei must ill lliu tier k. mutely mo lli.it the mixtuie will not Hun. .through uneven p.iper lining. AJateijl1 tins from which the cakes can bo easily removed are obtainable. TEMPERATURES. Angel Cnkec— Never above 230 drgrcsn FaliiL'nl.eit us the cako cuutuina high per (entage of eitg white which tougheus ou upplicntion of high temperaluics Sponge Cuke*.—3oo-320 dcgiuea I'uhruii heit, Mutter Cakes.—Loaf take, 340 degrees b lor 43 minutes; layer cakv, 300 degicw r, foi 20-30 minute*; email c»l>eii m. pain liiinu, 300-370 degicca V. tor 20-30 minutes. Using Cocoa and Chocolate; Cocao, and cooking chocolate may be uqea interchangeably if one knows the right proportions: %-cup cocoa, loz cooking chocolate. Cocoa and cdoking chocolate both teii'l to make'a cake dry unions additional liiju't' js used. For every ounce of chocolate addi.i to a plain butter cake recipe,* add iwi tublespoohfuls of liquid for the-recipe au<l do £he same'for an equivalent amount oi c'ocda. ' " Measurements. Note.—AH measurements level. Flour sifted once before measuring. I cup ilour weighs 4oz 1 cup sugar weighs Boz 1 cup tat weighs Boz 1 cup liquid weighs Boz 1 tablespoonful fat weighs %oz 1 tablespoonful sugar weighs .... %oz 1 tablespoonful flour weighs .... %oz , SPONGE CAKES. n Eggs 3 f .'lemon' juice »% tablespoonlui, lemon rind % lemon, tloni W cup, 'salt ) > tablespoonful, fciigar '* cup,'Method:'As .ji sponge. Bake at 300 degrees JTaluenlleit. , Hot ililft Sponge Cake.—"Flour i cup, basing powder 1 teaspoonful, eggs 3, sug.ir 1 cup, lemon juice 2 teaspoonfuls, hot milk 6 tablespoonfuls. Method: As for spongp cake. Add milk alternately with flour. Egg Yolk Sponge Cake.—Egg yolks' i, sugar Vi cup, boiling water % cup, flour {3Moz) 5-8 cup, cornflour (%ozl 1-8 cun, baking powder 1 teaapoonful, lemon essence Vz tablespoonful. Method: Beat the egg yolks until thick and lemon coloured. Gradually add hait the sugar, stirring between each addition. Add the boiling water slowly while beatme When cool stir in remaining ingredient's a little at a time, the flour, cornflour and baking powder being sifted together, and then mixed with the remainder oUthe sugar. Add lemon essence last and ba*c at 300 degrees Fahrenheit. Devil's Food Cake.—Method: As tor any butter cake. Bake at 330-340 degrees 1. }ji loaf pan. Ice with white mountain 01*63111 Canadian Date Cake.—Butter (8oz) 1 cup, flour (I2oz) 3 cups, sugar (8oz) 1 cup, .chopped dates % cup,' baking soda 1 teaspoonful; walnuts (chopped) % cup, eggs 2, coll water 1 cup. Method: Soak the, dates in the water and soda for half an hour. 'Proceed as for any butter" cake, adding- date mixture Jast. Bake'in loaf pan at, 340 degrees h. until cooked. May ,be iced. wjth chocolate .w vanilla icing, decorated with chopped.war 11 VValnut Cake.-Butter (4oz/% cup, brown sugar (8oz) 1 cup, eggs 2, Hour (6oz) 1% cups, cream of tartar 1 teaspoonful, baking soda % teaspoonful, cinnamon 1 dcs sertspoonful, milk % cup_, spice 1 teaspoonful, walnuts Boz. ' . Method: As for butter cake. Bake in loaf pan af 340 degrees F. for three-quarters of an-hour or until-cooked. May be iced with chocolate frosting. Uncooked Fudge Cake.-Butter 4OZ, sugar 3oz egg 1, cocoa Vh tablespoonfuls walnuts .1 cup, wine biscuits 7oz, vanilla .4 teaspoonful. , Method: Melt butter, add sugar, cocco, nnd the egg slightly beaten. Then add the chopped nuts and the nine biscuits bLoken into small pieces (about the size of a threepenny piece). Add vamlla and then spread Sec a flat baking dish to •*«*»«» of about 1-3-inch. Ice jmmodiately with chocolate icing and leave for 24 hours. Then cut into fingers. CHINESE CHEW. Eggs 2, sugar 1 cup, "dates' (chopped) 1 cup; walnuts (chopped) 1 cup, flour % cup, baking P6wder % teaspoonful, salt ) pinch vanilla 1 teaspoonfiil, butter (melted) dessertspoonful. . For vanation use only % cua walnuts anS add 14 cupful preserved ginge?, omit the butter. Method: Beat eggs well-then add the other ingredients sn order given. Turn mixture into a flat.tm and bake in a moderate oven. Cut into T& WoS£Btoar lOoz, baking powder 1 teaspoonful, butter soz, egg yolks 2. SUMethod: Beat butter and- sugar, add yolks flour, baking" powder. Mix well. Roll out %-inch thick Spread raspberry jam on top. Beat 2 .whites till stiff, ad'l 4oz coconut and 4oz sugar; spread .this meringue on top of jam. Bake 30 minutes hi a moderate oven: Note.-AVhen rolling out, roll out actually on cold oven tray which has been coveted with a grease-proof Pa!ruit c' a k S .-Butter-Boz, sugar (light brown) Boz, flour %lb, eggs 5, almonds 2oz lemon essence % teaspoonful. mi^ejl dried froits lib, cinnamon 1 teajpwnM. baking powder 1 toaspoonful, allspice k teaspoonfnl, mace % teaspoonful, doves VffifAs for butter cake. The fruit should be cleaned and then cut into small Ss: almonds blanched and chopped. Bake in loaf tin at 300 degrees F. for two knur* nr until cooked.