Chapter XXI: Cake

Rules for making cake, 462.

How to beat eggs, 463.
To line tins with paper, 463.
To grease pans, 464.
To bake cake, 464.

Mixing sponge cake, 465.
Cake made with butter, 465.

Sponge cake No. 1, 466.
" " 2, 466.
" " 3, 466.

White sponge or angel cake, 467.

Sunshine cake, 467.

Genoese cake, 467.

Jelly rolls, 468.

Layer cakes--chocolate, vanilla, coffee, 468.

Cream filling, 468.

Chocolate filling, 469.

Orange cake, 469.
Filling, 469.

Pistachio cake, 469.

Plain cup cake, 470.

Gold and silver cake, 470.

Marble cake, 470.

Richer cup, or 1, 2, 3, 4 cake, 471.

Pound cake, 471.

White cake, 471.

Plain fruit cake, 472.

Brod torte, 472.

Fruit cake (rich), 473.

Cream cakes and eclairs, 473.

Cream cakes, 474.

Chocolate, vanilla, and coffee eclairs, 474.

Carolines, 475.

_Fancy Small Cakes._

Meringues and kisses, 475.

Lady-fingers, 476.

Macaroons, 477.

Cocoanut balls or cones, 477.

Madeleines No. 1, 477.
" " 2, 478.

Little pound cakes, 478.

Orange quarters, 478.

Almond wafers, 478.

Venetian cakes, 479.

Gauffres, 479.

_Jumbles, Cookies, and Plain Cakes._

Jumbles, 480.

Sand tarts, 480.

Rolled jumbles, 480.

Plain cookies, 481.

Ginger snaps, 481.

Crullers, 481.

Doughnuts, 481.

Bread cake, 482.

One-egg cake, 482.

Warren's cake, 482.

Molasses wafers, 482.

Soft gingerbread, 483.

Molasses cake, 483.

_Icing and Decorating Cakes._

Royal icing, 483.
" with confectioner's sugar, 484.

Boiled icing No. 1, 484.
" " 2, 484.

Chocolate icing No. 1, 484.

Chocolate icing No. 2, 485.
" " 3, 485.

Icing for small cakes, 485.

Coffee icing for eclairs, 485.

Fondant icing, 485.

_Garnishing Cakes._

With powdered sugar, 486.
Chopped nuts, 486.
Colored sugars, 486.
Two colors, 486.

To decorate in designs, 487.