Remove the cover in half an hour — when the cake should be perfectly risen — and bake half an hour longer. When taken from the oven turn the pan bottom upwards, and if it has no center tube rest it upon cups or bowls until the cake is perfectly cold, then remove by slipping a thin-bladed knife between the cake and the sides of the pan. Success in making angel cake depends largely upon having an oven of the proper temperature. If the oven is too warm the cake will be tough. Sunshine Cake. — Add the yolks of two or more eggs to the mixture for angel cake, just before sifting in the flour. Sponge Cake. — Ten eggs, their weight in fine granu- lated sugar, half their weight in flour, juice and grated rind of a lemon. Break the eggs, separate the whites Cake- Making. 249 from the yolks, and reject two of the yolks. Put the eight yolks, with the lemon juice and grated peel, into a bowl and whip very light, with a Dover beater, then beat in gradually two thirds of the sugar. Beat the whites of the eggs stiff, and whip into them the re- maining third of the sugar. Add the yolks to the whites, folding in carefully, then add the flour, sifting it in a little at a time, and mixing it carefully, by folding rather than by beating. Bake in a moderate oven from twenty minutes to an hour, according to the depth of the pans. Pound Cake. — One pound each of eggs, butter, sugar, and flour, juice of one lemon, two teaspoonfuls of almond extract. Cream the butter, add gradually two thirds of the sugar, then the yolks of the eggs well beaten with the lemon juice, then the flour, gradually, and stir and beat thoroughly. Whip the whites of the eggs stiff", gradually add the other third of the sugar, and fold into the cake. If baked in a thick cake, cover the pan for half an hour, and bake in a very moderate oven until perfectly risen, then increase the heat slightly for fifteen or twenty minutes, then lessen it until the cake is done. For baking this cake an hour — perhaps a longer time — will be required. Rich Fruit Cake. — Make as directed for pound cake, adding a heaping teaspoonful of baking powder to the flour, a pound of raisins, seeded and torn in pieces, a pound of English currants, and half a pound of citron sliced very thin, before folding in the whites of the eggs. Bake in a slow oven two and a half or three hours. Delicate Cake, — Three fourths of a cup of butter, one 250 The Art of Cookery. cup of white of ^^'g, measured before beating, three cups of flour, two cups of fine granulated sugar, two tea- spoonfuls of baking powder, one teaspoonful of orange, lemon, almond, or any flavoring extract liked, and one cup of cold water✪ Delicate Cake. Cream the butter, add two thirds of the sugar, then the water and flour into which the bak- ing powder has been sifted, a little at a time, alternating, then the flavoring, and beat well. Whip the whites of the eggs stiff", add the remaining third of the sugar, and fold into the cake lightly. Bake in thick or medium cakes in a moderate oven. If baked in thick loaves cover for half an hour until fully risen, then bake until done. Citron Cake. — Add one cup of thinly sliced citron✪ Citron Cake, cut in small pieces, to the delicate cake mixture just before the whites of the eggs are added.

AI-modernized reading of the original text

Remove the cover in half an hour — when the cake should be perfectly risen — and bake half an hour longer. When taken from the oven turn the pan bottom upwards, and if it has no center tube rest it upon cups or bowls until the cake is perfectly cold, then remove by slipping a thin-bladed knife between the cake and the sides of the pan. Success in making angel cake depends largely upon having an oven of the proper temperature. If the oven is too warm the cake will be tough. Sunshine Cake. — Add the yolks of two or more eggs to the mixture for angel cake, just before sifting in the flour. Sponge Cake. — Ten eggs, their weight in fine granulated sugar, half their weight in flour, juice and grated rind of a lemon. Break the eggs, separate the whites Cake- Making. 249 from the yolks, and reject two of the yolks. Put the eight yolks, with the lemon juice and grated peel, into a bowl and whip very light, with a Dover beater, then beat in gradually two thirds of the sugar. Beat the whites of the eggs stiff, and whip into them the remaining third of the sugar. Add the yolks to the whites, folding in carefully, then add the flour, sifting it in a little at a time, and mixing it carefully, by folding rather than by beating. Bake in a moderate oven from twenty minutes to an hour, according to the depth of the pans. Pound Cake. — One pound each of eggs, butter, sugar, and flour, juice of one lemon, two teaspoonfuls of almond extract. Cream the butter, add gradually two thirds of the sugar, then the yolks of the eggs well beaten with the lemon juice, then the flour, gradually, and stir and beat thoroughly. Whip the whites of the eggs stiff, gradually add the other third of the sugar, and fold into the cake. If baked in a thick cake, cover the pan for half an hour, and bake in a very moderate oven until perfectly risen, then increase the heat slightly for fifteen or twenty minutes, then lessen it until the cake is done. For baking this cake an hour — perhaps a longer time — will be required. Rich Fruit Cake. — Make as directed for pound cake, adding a heaping teaspoonful of baking powder to the flour, a pound of raisins, seeded and torn in pieces, a pound of English currants, and half a pound of citron sliced very thin, before folding in the whites of the eggs. Bake in a slow oven two and a half or three hours. Delicate Cake, — Three fourths of a cup of butter, one 250 The Art of Cookery. cup of white of egg, measured before beating, three cups of flour, two cups of fine granulated sugar, two teaspoonfuls of baking powder, one teaspoonful of orange, lemon, almond, or any flavoring extract liked, and one cup of cold water. Cream the butter, add two thirds of the sugar, then the water and flour into which the baking powder has been sifted, a little at a time, alternating, then the flavoring, and beat well. Whip the whites of the eggs stiff, add the remaining third of the sugar, and fold into the cake lightly. Bake in thick or medium cakes in a moderate oven. If baked in thick loaves cover for half an hour until fully risen, then bake until done. Citron Cake. — Add one cup of thinly sliced citron, cut in small pieces, to the delicate cake mixture just before the whites of the eggs are added.

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