CHAPTER 5

Cakes, Fillings and Frostings

APPLESAUCE CAKE
(With Meringue)

Temperature: 350°F. Time: | hour
l4 cup shortening \4 teaspoon salt
1 cup brown sugar ] teaspoon cinnamon
2 egg yolks, unbeaten 14 teaspoon cloves
2 cups sifted cake flour 16 teaspoon nutmeg
1 teaspoon baking soda 1 cup thick, unsweetened
applesauce’

Cream together the shortening and the brown sugar; add the
egg yolks; blend well. Sift together the flour, baking soda, salt and
spices. Add to the creamed mixture alternately with the applesauce.
Pour into a pan 8” x 12” x 2” which has been lined with waxed
paper and oiled with cooking oil; top with the following meringue:

Meringue
2 egg whites 4 cup shredded wheat,
14 cup brown sugar rolled very fine

Beat the egg whites until stiff; gradually add the sugar; beat
again until the mixture peaks. Spread over the raw batter; sprinkle
with the finely rolled shredded wheat (measured after rolling).
Bake in a moderate oven. Yield: 20 pieces.

BANANA CAKE

Temperature: 375°F. Time: 30-35 minutes
1g cup shortening 11% cups sifted pastry flour
34 cup brown sugar 1 teaspoon baking powder
34 teaspoon vanilla lg teaspoon salt
1 egg, well beaten ¥4 teaspoon baking soda
34 cup mashed bananas 2 tablespoons thick sour milk

Cream together the shortening, sugar and vanilla; beat till
light. Add the egg, well beaten, and the mashed bananas. Add the
sifted dry ingredients alternately with the sour milk; beat quickly
and lightly until smooth. Pour into a square pan 8” x $i which
has been lined with oiled paper; bake in a moderate oven. This
cake is delicious when fresh; it needs no icing. Yield: 1: