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Cake batter should not be beaten after flour is
added, as beating toughens the gluten and makes
the cake coarse.

Pastry flour should be used for all cakes as it

makes a finer grain and the cake is more tender
than if ordinary wheat flour is used. Pastry flour
may be made as follows:

PASTRY FLOUR

4 cups Sifted Flour 1 cup Benson’s Corn Starch
Sift together at least five times

If patent cake flour is used, add two tablespoons flour to
each cupful called for in the recipe.

ORANGE LAYER CAKE

1 cup Sugar Juice and Rind of 1 Orange
4 cup Mazola 11% cups Sifted Pastry Flour
4 cup Water 3 teaspoons Baking Powder

1 Egg Yolk 14 teaspoon Salt

2 Whole Eggs

GEPARATE eggs. Beat yolks slightly, add Mazola

to sugar and one tablespoon water taken from
water in recipe. Beat one minute with egg beater. Sift
together flour, salt and baking powder. Add grated
rind of orange. Add orange juice to water, and add to
Mazola, sugar and eggs alternately with dry ingred-
ients. Cut and fold in beaten whites of eggs.

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