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page 266
cake thickly with this icing, place one on another, then ice all over the top
and sides. The yolks left from this cake may be used to make a spice-cake from
the recipe of "Golden Spice-Cake."
QUEEN'S CAKE.
Beat well together one cupful of butter, and three cupfuls of white sugar; add
the yolks of six eggs and one cupful of milk, two teaspoonfuls of vanilla or
lemon extract. Mix all thoroughly. To four cupfuls of flour, add two heaping
teaspoonfuls of cream of tartar, and sift gently over the cake, stirring all the
time. To this add one even teaspoonful of soda, dissolved in one tablespoonful
of warm water. Mix it well. Stir in gently the whites of six eggs beaten to a
stiff foam. Bake slowly. It should be put in the oven as soon as possible after
putting in the soda and whites of eggs.
This is the same recipe as the one for "Citron Cake," only omitting the citron.
ANGEL CAKE.
Put into one tumbler of flour one teaspoonful of cream of tartar, then sift it
five times. Sift also one glass and a half of white powdered sugar. Beat to a
stiff froth the whites of eleven eggs; stir the sugar into the eggs by degrees,
very lightly and carefully, adding three teaspoonfuls of vanilla extract. After
this, add the flour, stirring quickly and lightly. Pour it into a clean, bright
tin cake-dish, which should not be buttered or lined. Bake at once in a moderate
oven about forty minutes, testing it with a broom splint. When done, let it
remain in the cake-tin, turning it upside down, with the sides resting on the
top of two saucers, so that a current of air will pass under and over it.
This is the best recipe found after trying several. A perfection cake.
WASHINGTON LOAF-CAKE.
Three cups of sugar, two scant cups of butter, one cup of sour milk, five eggs,
and one teaspoonful of soda, three tablespoonfuls of cinnamon, half a nutmeg,
grated, and two cups of raisins, one of currants, and four cups of sifted flour.
Mix as usual, and stir the fruit in at the last, dredged in flour. Line the
cake-pans with paper well buttered. This cake will take longer to bake than
plain; the heat of the oven must be kept at an even temperature.
RIBBON CAKE.
This cake is made from the same recipe as marble cake, only make double the
quantity of the white part, and divide it in one half; put into it a very little
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