Cakes

LEMON SPONGE CAKE

3 eggs, separated 4 tbsp. cold water
= cup sugar 2 tbsp. Mazola or any cooking oil
£ cup flour 13 tsp. baking powder
pinch of salt 1 tsp. vanilla

Beat egg whites stiff, add sugar gradually, beating well, then yolks beaten
until lemon colored. Add oil and cold water, pinch of salt, vanilla and flour.
Beat well and pour into pan 9” x13”. Bake at 350° for 8 to 10 minutes or till
pretty brown and drawn from sides. Turn out on cloth sprinkled with sugar
and when cold cut in two and spread lemon butter between layers, or rasp-
berry jam or any jelly as liked.

Ivy J. Buckwell, Macleod.

PLAIN CHIFFON CAKE

1 cup cake flour 1 tsp. vanilla

~ cup white sugar z scant cup water
123 tsp. baking powder 4 egg whites

4 cup Mazola oil 4 tsp. cream of tartar
3 egg yolks

Sift dry ingredients together. Make a well and add oil, water, egg yolks
and vanilla. Beat egg whites stiff (this is very important), and mix with
first mixture. Bake at 325° for 55 minutes.

P Mrs. Lilly Kary, Hemaruka.

POPPY CHIFFON CAKE

Soak 4 cup poppy seeds in 1 cup of water for 2 hours.

In a bowl sift together: 2 cups flour, 3 tsp. baking powder, 14 cups

sugar and 1 tsp. salt.

Form a well and add 2 cup salad oil, poppy seeds with water, 2 tsp.
vanilla, 7 unbeaten egg yolks and 4 tsp. soda.

Beat till smooth. Beat 7 egg whites very stiff, with 2 tsp. cream of tartar.
Pour egg yolk mixture over whites, gently folding in (do not stir). Bake for
00 minutes at 325°, then increase to 350° for 10 to 15 minutes. Turn pan
upside-down after cooking.

Chiffon Cake Frosting

12 cups broun sugar, 2 tsp. vanilla, 4 cup hot water.

Boil until thread stage. Pour into stiffly beaten whites of 2 eggs.

Spread on cake when cool.

Mrs. John Shtybel, St. Paul.

CHERRY CORDIAL CHIFFON CAKE
cups sifted cake flour cup maraschino cherry juice

a

1% cups sugar cup maraschino cherries,
3 tsp. baking powder chopped and drained
1

7

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tsp. salt cup finely chopped nuts
cup salad oil cup cold water
unbeaten egg yolks 1 tsp. vanilla

Put all the above ingredients into a bowl and mix until smooth with
a spoon.

Part 2— Beat until very stiff:
1 cup egg whites (7 or 8), % tsp. cream of tartar.
Fold Part 1 into beaten egg whites, pour immediately into tube pan,
bake one hour in oven at 325°, increase to 350° for last 15 minutes.
Elisabeth Walhovd, Veteran.

bik NIK

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