New Royal Cook Book Part 8

1-1/2 cups granulated sugar 1/2 cup water 2 egg whites 1/2 teaspoon vanilla extract, few drops lemon juice 1 cup fresh grated cocoanut

Cook sugar and water slowly without stirring until syrup spins a thread; pour slowly over beaten egg whites; beat until thick; add flavoring.

Spread between layers and on top of cake. While icing is soft sprinkle thickly with cocoanut.

Maple Layer Cake

1/2 cup shortening 1 cup sugar 2 eggs 1 teaspoon vanilla extract 1/2 cup milk 2 cups flour 3 teaspoons Royal Baking Powder 1/4 teaspoon salt

Cream shortening, and sugar; add egg yolks and flavoring; mix well; add milk slowly, stirring until smooth; sift flour, baking powder and salt together; add half to mixture, then half of beaten egg whites, then remainder of flour (stirring after each addition); mix in balance of whites. Bake in greased layer cake tins in moderate oven 12 to 15 minutes. For middle layer of chocolate, take 1-3 of batter of above recipe and add 1 oz. melted chocolate. Put together with maple icing, page 17.

Fruit Layer Cake

1/3 cup shortening 1 cup sugar 1 egg 1 teaspoon vanilla extract 1 cup milk 2 cups flour 4 teaspoons Royal Baking Powder 1/8 teaspoon salt

Cream shortening well; add sugar; add yolk of egg and vanilla; mix well; add milk, then flour, baking powder and salt which have been sifted together; mix in beaten egg white. Bake in three greased layer tins in hot oven about 15 minutes. Put cake together with fruit filling and cover with white icing, page 16.

FRUIT FILLING

1/2 cup fruit jelly 1 cup water 1/2 cup chopped raisins 1/4 lb. chopped figs 1/4 cup sugar 2 tablespoons corn starch 1/2 cup chopped blanched almonds or walnuts juice of 1/2 lemon

Cook jelly with water, fruit and sugar; add corn starch which has been mixed with a little cold water. Cook until thick, remove from fire; add nuts and lemon juice. Cool and spread between layers of cake.

Lady Baltimore Cake

1/2 cup shortening 1 cup sugar whites of 3 eggs 1/2 cup milk 1 teaspoon vanilla extract or 1/2 teaspoon almond extract 1-3/4 cups flour 2 teaspoons Royal Baking Powder

Cream shortening; add sugar and unbeaten white of one egg; add milk very slowly, beating between each addition; add flavoring; add flour which has been sifted with baking powder; lastly fold in beaten whites of 2 eggs. Bake in square greased layer tins in hot oven about 15 minutes.

Use following filling and cover top and sides of cake with white icing, page 16.

FILLING

1-1/2 cups sugar 1/2 cup water whites of 2 eggs 1/2 cup chopped seeded raisins 1/2 cup chopped figs 1 cup chopped blanched almonds or pecan nuts 1/2 teaspoon vanilla extract

Boil sugar and water without stirring until syrup spins a thread. Pour syrup slowly over beaten eggs. Mix in fruit, nuts and flavoring. Spread between layers of cake.

Sponge Cake

6 eggs 1 cup granulated sugar rind of half a lemon 2 tablespoons lemon juice 1 cup flour 1 teaspoon Royal Baking Powder 1/2 teaspoon salt

Beat egg yolks with wire whip until thick; add gradually sifted sugar, then grated lemon rind, lemon juice and one-half beaten whites; mix well; carefully fold in flour which has been sifted with baking powder and salt; add remainder of whites, mix lightly and bake in ungreased sponge cake tin in moderate oven 35 to 45 minutes. When cake shrinks from pan remove from oven and turn upside down on cake cooler.

Royal Sponge Cake

1 cup sugar 1/2 cup water 3 eggs 1 cup flour 1/2 teaspoon salt 2 teaspoons Royal Baking Powder 1 teaspoon vanilla or lemon extract 1/8 cup cold water

Boil sugar and water without stirring until syrup spins a thread and add slowly to beaten egg whites, beating until mixture is cold; sift together three times, flour, salt and baking powder; beat egg yolks until thick; add a little at a time, flour mixture and egg yolks, alternately to white of egg mixture; add cold water and flavoring; mix lightly. Bake in ungreased tin in moderate, oven about one hour.

Milk Sponge Cake

2 eggs 1 cup sugar 6 tablespoons hot milk 1 teaspoon vanilla or lemon extract 1 cup flour 1-1/2 teaspoons Royal Baking Powder 1/8 teaspoon salt

Beat egg yolks until thick; add half the sugar, beating continually; add hot milk, remainder of sugar and beaten egg whites; add flavoring; add flour, salt and baking powder which have been sifted together. Bake in ungreased tube pan in moderate oven about 25 minutes.

Coffee Spice Cake with Mocha Filling

1/2 cup shortening 1 cup sugar 2 eggs 1/2 cup strong coffee 2 cups flour 3 teaspoons Royal Baking Powder 1/8 teaspoon salt 2 teaspoons mixed spices

Cream shortening and sugar until light; add beaten egg yolks; add coffee slowly; add half the flour sifted with baking powder, salt and spices; mix well and add beaten egg whites; add remainder of flour and mix lightly. Bake in greased layer cake tins in moderate oven 45 to 50 minutes. Spread layers and cover top with

MOCHA ICING AND FILLING

1 tablespoon b.u.t.ter 1 cup confectioner's sugar 1 tablespoon cocoa 2 tablespoons strong coffee 1/4 teaspoon salt

Cream b.u.t.ter and sugar; add cocoa, coffee and salt and stir until smooth. If too dry, add more coffee.

Icings and Fillings

Boiled Icing

1 cup granulated sugar 1/2 cup water white of 1 egg 1/2 teaspoon flavoring extract 1 teaspoon Royal Baking Powder

Boil sugar and water without stirring until syrup spins a thread; pour very slowly over stiffly beaten egg white and beat until smooth; add flavoring and baking powder; allow to stand few minutes before spreading.

Frosting

1 unbeaten egg white 1-1/2 cups confectioner's sugar 1 teaspoon vanilla extract

Put egg white into shallow dish; add sugar gradually, beating with wire whip until of right consistency to spread; add vanilla and spread on cake.

Ornamental Frosting

1-1/2 cups granulated sugar 1/2 cup water 2 egg whites 1 teaspoon flavoring extract 1 teaspoon Royal Baking Powder

Boil sugar and water without stirring until syrup spins a thread; add very slowly to beaten egg whites; add flavoring and baking powder and beat until smooth and stiff enough to spread. Put over boiling water, stirring continually until icing grates slightly on bottom of bowl.

Spread on cake saving a small portion of icing to ornament the edge of cake. This can be forced through a pastry tube, or, through a cornucopia, made from ordinary white letter paper.