CAKES AND FROSTINGS

1/3 cups Robin Hood
“‘Pre-Sifted”’
All Purpose Flour

2/2 teaspoons baking
powder

Y4 teaspoon baking
soda

Y2 teaspoon salt

V2 cup soft shortening
(part butter)

1 cup sugar
VY teaspoon vanilla
2 eggs

2 squares (2 oz.)
unsweetened
chocolate, melted

1 cup milk

1¥% cups Robin Hood
“‘Pre-Sifted”’
All Purpose Flour

14 teaspoons baking
powder

Ya teaspoon salt

Y% cup egg yolks
(8 large)

1 whole egg
1% cups fine sugar

1 tablespoon grated
orange rind
1 tablespoon strained
orange juice
¥4 cup boiling water

CHOCOLATE CAKE
“A light chocolate cake with a nice, rich flavour.”

GREASE.....
PREHEAT...

and lightly flour an 8” x 8” x 2” cake tin.

oven to 350°F. (moderate). Set 25° lower for glass
ovenware.

flour without sifting; add baking powder, soda and
salt and stir thoroughly to blend.

shortening until fluffy; gradually add the sugar,
mixing until creamy. Add the vanilla. Add eggs, one
at a time, beating until well blended after each
addition. Blend in melted chocolate.

dry ingredients alternately with milk, starting and
ending with dry ingredients, and mixing until well
blended after each addition.

into prepared cake tin, spreading batter evenly.

50 to 55 minutes in moderate oven. Remove from
oven. Allow to stand in tin 5 minutes. Turn out on
wire cake rack to cool.

SPONGE CAKE

“Moist, tender, orange-flavoured—a golden treasure.”

PREHEAT...

MEASURE...

.oven to 325°F. (moderate). A 10-inch pan is required

for this cake; do not oil or grease.

.flour without sifting; add baking powder and salt
and stir thoroughly to blend.

.egg yolks and whole egg in large mixing bowl until
thick, fluffy and creamy in colour (about 5 minutes
with rotary egg beater). Add sugar gradually, beating
after each addition (about 10 minutes). Remove
beater. Fold in orange rind and juice.

..dry ingredients over egg and sugar mixture. Fold in

with light motion. Do not stir or beat.

. boiling water; fold in quickly, just until liquid is
blended. Turn into ungreased tube pan.
.for 55 to 60 minutes. Invert pan and let cake hang

for 1 hour or until cool. Loosen with spatula and
shake from pan.

Notes: 1. When cake is cooling, it should be suspended so top of
cake is not resting on cake rack.

2. To

serve break apart with two forks or use saw-toothed

knife.
3. Make this cake one day, save egg whites in refrigerator;
and then make our angel cake a few days later.