New Royal Cook Book - The Original Classic Edition. company New

of eggs beaten until light. Turn into ungreased angel cake tin and bake in very slow oven about 45 minutes. Remove from oven; invert pan and allow to stand until cold. Cover with white or chocolate icing, page 16.

       [Pg 11]

       METHOD II

       Boil sugar with cold milk until thick and pour very slowly over whites of eggs which have been beaten light with a wire whip. Fold in flour, cream of tartar, salt and baking powder which have been sifted together five times. With whip beat mixture with long strokes until very light; add flavoring; put into ungreased angel cake tin in cold oven, turn on heat and bake at very low temperature for 25 minutes. Raise temperature slightly and bake 30 minutes longer or until thoroughly baked. Remove from oven, invert pan and allow to stand until cold. Cover with white or chocolate icing, page 16.

       Angel Cake

       whites of 8 eggs

       1 teaspoon cream of tartar

       3/4 cup granulated sugar

       1/4 teaspoon salt

       1 teaspoon Royal Baking Powder

       3/4 cup flour

       1 teaspoon vanilla extract

       Whip whites of eggs to firm, stiff froth; add cream of tartar; fold sugar in lightly; fold in flour which has been sifted four times

       with baking powder and salt; add vanilla. Pour into ungreased pan and bake 45 to 50 minutes in moderate oven. Remove from oven;

       invert pan and allow to stand until cold. Ice with either chocolate or white icing, page 16. Spanish Cake

       1/2 cup shortening

       1 cup sugar

       2 eggs

       1-3/4 cups flour

       3 teaspoons Royal Baking Powder

       1 teaspoon cinnamon

       1/2 cup milk

       Cream shortening; add sugar and yolks of eggs; beat well; sift together flour, baking powder and cinnamon and add alternately with milk; fold in beaten whites of eggs. Bake in greased pan in moderate oven 35 to 40 minutes. Cover with boiled icing, page 16.

       Bride's Cake

       1 cup shortening

       22

       2 cups sugar

       1 teaspoon almond or vanilla extract

       3/4 cup milk

       3-1/2 cups flour

       3 teaspoons Royal Baking Powder

       whites of six eggs

       Beat shortening to a cream, adding sugar gradually; add flavoring extract; beat until smooth. Add alternately a little at a time milk and flour which has been sifted three times with baking powder. Beat whites of eggs until dry, and add to batter, folding in very lightly without beating. Bake in greased loaf pan in moderate oven about one hour.

       Eggless, Milkless, Butterless Cake

       1 cup brown sugar

       1-1/4 cups water

       1 cup seeded raisins

       2 ounces citron, cut fine

       1/3 cup shortening

       1/2 teaspoon salt

       1 teaspoon nutmeg

       1 teaspoon cinnamon

       2 cups flour

       5 teaspoons Royal Baking Powder

       Boil sugar, water, fruit, shortening, salt and spices together in saucepan 3 minutes; when cool, add flour and baking powder which have been sifted together; mix well. Bake in greased loaf pan in moderate oven about 45 minutes.

       Chocolate Cake

       3 squares unsweetened chocolate

       2 tablespoons sugar

       1-1/2 tablespoons milk

       4 tablespoons shortening

       1 cup sugar

       2 eggs

       2/3 cup milk

       1-1/3 cups flour