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Classic
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page 45
SPONGE-CAKE.
The good quality of all delicate cake, and especially of sponge-cake, depends
very much upon its being made with fresh eggs. It must be quickly put together,
beaten with rapidity, and baked in a rather quick oven. It is made "sticky" and
less light by being stirred long. There is no other cake so dependent upon care
and good judgement in baking as sponge-cake.
In making white cake, if not convenient to use the yolks that are left, they
will keep until the next day by being thoroughly beaten and set in a cool place.
To prepare cocoa-nut,cut a hole through the meat at one of the holes in the end,
draw off the milk, pound the nut well on all sides to loosen the meat, crack,
take out meat, and set the pieces in the heater or in a cool, open oven over
night, or for a few hours, to dry, then grate; if all is not used, sprinkle with
sugar (after grating) and spread out in a cool, dry place, and it will keep for
weeks. In cutting layer cakes, it is better to first make a round hole in the
center, with a knife, or a tin tube, about an inch and a quarter in diameter.
This prevents the edge of the cake from crumbling in cutting.
CENTENNIAL CAKE.
Two cups pulverized sugar, one of butter rubbed to a light cream with the sugar,
one of sweet milk, three of flour, half cup corn starch, four eggs, half pound
chopped raisins, half a grated nutmeg and two tea-spoons baking-powder.--Mrs. A.
S. Chapman.
BUCKEYE CAKE.
One cup butter, two of white sugar, four of sifted flour, five eggs beaten
separately, one cup sour milk, tea-spoon soda, pound seeded raisins chopped a
little; beat the butter and sugar to a cream, add the yolks and milk, and stir
in the flour with soda well mixed through it; then add the white of the eggs
beaten to a stiff froth, and lastly the raisins dredged with a little flour;
bake one and one-half hours. Use coffee-cups to measure. This makes a cake for a
six-quart pan.--Mrs. W. W. W.
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