Cake Recipes

Angel Cake:

Resift the flour 3 times with 1/4 cup of the sifted sugar and the salt
Whip the egg whites, water and lemon juice until foamy. Add the cream of tartar and whip until stiff, but not dry. Fold in the vanilla and extract
Gradually whip in, about 1 tablespoon at a time, the remaining sifted sugar
Sift about 1/4 cup of the flour and sugar mixture over the batter. Fold in gently and briefly. Continue until all the mixture is used
Pour the batter into an ungreased tube pan. Bake in a preheated 350°F oven for about 45 minutes or until finished when tested, cool, garnish with icing of your choice, serve

Stir the lemon rind into the sifted sugar
Beat the sugar gradually into the yolks, then beat in the water
When cooled beat in the lemon juice
Resift the flour, baking powder and salt. Add sifted ingredients gradually to the yolk mixture. Stir the batter until blended
Whip the egg whites until stiff but not dry and fold them lightly into the batter
In a pan, bake the cake about 45 minutes on a preheated 350°F oven, or until it is finished when tested, cool and use as desired

Have all the ingredients at room temp. about 70°F
Cream the butter, add slowly and cream the sugar
Beat into the butter and sugar mixture 1 egg yolk at a time, beating the batter well after each addition. Add the vanilla, mace and brandy
Resift the flour cream of tartar and salt together
Add and mix the sifted ingredients to the the egg mixture
Whip in a bowl the egg whites until stiff but not dry and then fold them into the egg and flour mixture
Pour the batter into a greased tube pan or 2 greased loaf pans lined with parchment paper. Cook in a preheated 350°:F oven for about 1 hour in loaf pans or 1 1/4 hours in a tube pan, cool, garnish, serve

An electric mixer is a good aid for creaming this batter
You may add the eggs whole to give the traditional dence pound cake, or separate the yolks and whites for a fluffy texture
You can use this cake to make other desserts
You can add to half of this mixture, 1/2 cupful each of candied cherries, pineapple, citron and white raisins and have a fruit cake

Have all ingredients at room temp. about 70°F
Resift the flour, baking powder, salt, cinnamon and cloves together, add nuts
Melt the chocolate over hot water and add the boiling water
Cream the butter until soft, add the sugar and cream until light. Beat in one egg yolk at a time
Add the cooled chocolate mixture and the flour mixture to the butter mixture alternating with the milk in 3 parts, stir the batter until smooth after each addition. Add the vanilla
Whip the egg whites until stiff, but not dry. Fold them lightly into the cake batter. Cook in a greased pan for about 30 minutes or until done when tested, cool, garnish and serve

This is a light chocolate cake also known as "Rombauer Special"
Do not over whip the egg whites
Spread the cake with a chocolate coating over a boiled white icing, or a chocolate icing or any of its variations such as chocolate mint

Mix the cracker crumbs, confectioners' sugar and butter together, then pack down firmly on the bottom of a 9 to 10 inch spring mold pan with 3 inch sides
Beat in the top of a double boiler the yolks, 3/4 C. sugar, salt and milk. Heat and stir this custard, over not in boiling water, until it thickens
Soak the gelatin in the water and add to the hot custard and stir until it is dissolved, cool, then add the vanilla
Beat the cream cheese until smooth, then gradually beat the custard into it until well blended
Whip the whites until stiff but not dry and gradually beat in the 1/2 C. sugar. Fold this into the custard and then fold in the whipped cream
Pour the final custard product into the pan and refrigerate until set, remove the sides of the pan. Refrigerate until service, garnish and serve

Vanilla or chocolate wafer crumbs can be used in place of the graham
Fruit mat be incorporated, but if ti is, substitute fruit juice for the water and milk
Can be prepared a day in advance

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