Recipes.
Apple Cake.—Scald a cup of thin cream and cool to blood heat, add one and a half cups of sifted white flour, one fourth of a cup of sugar, and a gill of liquid yeast or one half cake of compressed yeast dissolved in a gill of thin cream. Beat well together, set in a warm place, and let it rise till perfectly light. When well risen, add one half cup of sugar mixed with one half cup of warm flour. Beat well and set in a warm place to rise again. When risen a second time, add two eggs, whites and yolks beaten separately, and about one tablespoonful of flour. Turn the whole into three round shallow baking tins, which have been previously oiled and warmed, and place where it will rise again for an hour, or until it is all of a foam. Bake quickly in a moderately hot oven. Make this the day before it is needed, and when ready to use prepare a filling as follows: Beat together the whites of two eggs, one half cup of sugar, the juice of one lemon, and two large tart apples well grated. Heat in a farina kettle until all are hot; cool, and spread between the layers of cake. This should be eaten the day the filling is prepared.
Cocoanut Custard Cake.—Make the cake as directed in the preceding recipe. For the filling, prepare a soft custard by heating just to the boiling point one pint of rich milk previously flavored with cocoanut; into which stir A tablespoonful of cornstarch braided with a little milk, and let it boil until thickened. Beat together an egg and one third of a cup of sugar, and turn the hot mixture slowly over it, stirring constantly till the custard thickens. When cold, spread between the layers of raised cake.
Cream Cake.—Prepare the cake as above. Spread between the layers when cold a cream made as follows: Stir into one half pint of boiling milk two teaspoonfuls of cornstarch rubbed smooth in a little cold milk. Take with two tablespoonfuls of sugar; return to the rest of the custard and cook, stirring constantly until quite thick. Cool and flavor with a teaspoonful of vanilla or rose water.
Delicate Cup Cake.—This cake contains no soda or baking powder, and to make it light requires the incorporation of as much air as possible. In order to accomplish this, it should be put together in the same manner as directed for Batter Breads (page 154). Have all material measured and everything in readiness before beginning to put the cake together, then beat together the yolk of one egg, one cup of sugar, and one cup of very cold sweet cream, until all of a foam; add a little grated lemon rind for flavoring; stir in slowly, beating briskly all the time, two cups of granular white flour (sometimes termed gluten flour) or Graham meal. When all the flour is added, add lastly the beaten whites of two eggs, stirring just enough to mix them well throughout the whole; turn at once into slightly heated gem irons which have been previously oiled, and bake in a moderately quick oven. If made according to directions, this cake will be very light and delicate. It will not puff up much above its first proportions, but will be light throughout.
A nice cake may be prepared in the same manner with Graham meal or even white flour, by the addition of a heaping tablespoonful of cornstarch sifted into the flour, in the way in which baking powder is ordinarily mixed with flour before using.
Fig Layer Cake.—Prepare the cake as directed for Apple Cake. Chop one half pound of figs very fine, add one half cup of sugar, one cup of water and boil in a farina kettle until soft and homogeneous. Cool, and spread between the cakes. Or chop steamed figs very fine, mix with an equal quantity of almondine, and use.
Fruit Jelly Cake.—Prepare the cake as in the foregoing, using fruit jelly between the layers.
Gold and Silver Cake.—Prepare the cake as for Apple Cake. When it has risen the second time, measure out one third of it, and add the yolks of the eggs to that portion with a little grated lemon rind for flavoring; add the whites with some very finely pulverized desiccated cocoanut to the other two thirds. Make two sheets of the white and one of the yellow. Allow them to become perfectly light before baking. When baked, place the yellow portion between the two white sheets, binding them together with a little frosting or white currant jelly.
Icing for Cakes.—Since icing adds to the excess of sugar contained in cakes, it is preferable to use them without it except when especially desired for ornament. An icing without eggs may be prepared by boiling a cup of granulated sugar in five tablespoonfuls of sweet milk for five minutes, then beating until cool enough to spread. One with egg may be easily made of six tablespoonfuls of powdered sugar, the white of one egg, and one teaspoonful of boiling water mixed without beating. A colored icing may be made by using a teaspoonful of boiling cranberry juice or other red fruit juice instead of water. The top of the icing may be ornamented with roasted almonds, bits of colored sugar or frosted fruits, directions for the preparation of all of which have already been given.
Orange Cake.—Prepare the cake as for Apple Cake, and bake in two layers. For the filling, take two good-sized, juicy oranges. Flavor two tablespoonfuls of sugar by rubbing it over the skin of the oranges, then peel, remove the white rind, and cut into small pieces, discarding the seeds and the central pith. Put the orange pulp in a china bowl, and set in a dish of boiling water. When it is hot, stir in a heaping teaspoonful of cornstarch which has been braided smooth in two spoonfuls of water. Stir constantly until the starch has cooked, and the whole becomes thickened. Beat the yolk of one egg to a cream with two tablespoonfuls of sugar. Stir this very gradually, so as not to lump, into the orange mixture, and cook two or three minutes longer. Remove from the fire, and when cool, spread between the cakes. If the oranges are not very tart, a little lemon juice is an improvement. Meringue the top of the cake with the white of the egg beaten up with the two tablespoonfuls of sugar flavored with orange.
Fruit Cake.—Make a sponge of one pint of thin cream which has been scalded and cooled to lukewarm, one gill of liquid yeast or one half cake of compressed yeast dissolved in a gill of cream, one half cup of sugar, and two and one half cups of flour. Beat all together very thoroughly and let rise until light. When light, add another half cup of sugar, one half cup of rather thick cream which has been scalded and cooled, one cup of warm flour, and after beating well together, set away to rise again. When well risen, add one cup of seeded raisins, one fourth cup of citron chopped fine, one half cup of Zante currants, two well-beaten eggs, and about one and one third cups of flour. Turn into a brick loaf bread pan, let it rise until very light, and bake. When done, remove from the pan and set away until at least twenty-four hours old before using.
Loaf Cake.—Scald a cup of rather thin cream, and cool to blood heat. Add one and one half cups of warm flour, one half a cup of sugar, and one fourth cake of compressed yeast dissolved in two tablespoonfuls of thin cream or as much of liquid yeast. Beat well, and let rise until perfectly light; then add one half cup more of sugar mixed with one half cup of warm flour. Beat well, and set away to rise a second time. When again well risen, add the whites of three eggs beaten to a stiff froth, one half cup of warm flour, and a little grated lemon rind, or two teaspoonfuls of rose water to flavor. Turn into a brick loaf bread pan lined with oiled paper, allow it to become perfectly light again, and bake. This cake, like other articles made with yeast, should not be eaten within at least twenty-four hours after baking.
Pineapple Cake.—Prepare as for orange cake, using grated pineapple in place of oranges.
Plain Buns.—These are the simplest of all cakes. Dissolve half a small cake of compressed yeast in a cup of thin cream which has been previously warmed to blood heat, add two cups of warm flour, and beat thoroughly together. Put in a warm place, and let it rise till very light. Add three tablespoonfuls of sugar mixed well with a half cup of warm flour, one half cup of Zante currants, and sufficient flour to make of the consistency of dough. Buns should be kneaded just as soft as possible, and from fifteen to twenty minutes. Shape into biscuits a little larger than an English walnut, place them on tins far enough apart so they will not touch each other when risen. Put in a warm place till they have risen to twice their first size, then bake in a moderately quick oven. If desired, the currants may be omitted and a little grated lemon rind for flavoring added with the sugar, or a bit of citron may be placed in the top of each bun when shaping. When taken from the oven, sprinkle the top of each with moist sugar if desired, or glace by brushing with milk while baking.
Sponge Cake.—For this will be required four eggs, one cup of sugar, one tablespoonful of lemon juice with a little of the grated rind, and one cup of white flour. Success in the making of sponge cake depends almost wholly upon the manner in which it is put together. Beat the yolks of the eggs until very light and thick, then add the sugar little by little, beating it in thoroughly; add the lemon juice and the grated rind. Beat the whites of the eggs until perfectly stiff and firm, and fold or chop them very lightly into the yolk mixture. Sift the flour with a sifter little by little over the mixture and fold it carefully in. On no account stir either the white of the eggs or the flour in, since stirring will drive out the air which has been beaten into the eggs. Do not beat after the flour is added. The cake, when the flour is all in, should be stiff and spongy. If it is liquid in character, it will be apt to be tough and may be considered a failure. Bake in a shallow pan in a rather hot oven fifteen or twenty minutes.
Sugar Crisps.—Make a soft dough of two and one fourth cups of Graham flour, one half cup of granulated white sugar, and one cup of rather thick sweet cream. Knead as little as possible, roll out very thinly, cut in rounds or squares, and bake in a quick oven.
Variety Cake.—Make the same as Gold and Silver Cake, and mix a half cup of Zante currants and chopped raisins with the yellow portion. The white portion may be flavored by adding a very little chopped citron instead of the cocoanut, if preferred.